TOMATO-CORN CHICKEN POTPIE
Tomatoes and corn add a tangy twist to the filling in this variation on our Classic Chicken Potpie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 15
Steps:
- Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
- Preheat oven to 375 degrees. Make the filling: In a large pot, melt butter over medium-high. Add onion and tomatoes and cook until softened, 8 minutes. Add garlic and chili powder and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables. Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in corn. Season with salt and pepper, then stir in chicken. Pour filling into a 2-quart baking dish.
- On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
Nutrition Facts : Calories 564 g, Fat 29 g, Fiber 4 g, Protein 31 g, SaturatedFat 17 g
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Aftab Lahori
[email protected]This potpie was a bit too time-consuming to make. I would recommend using a pre-made pie crust to save time.
Hasan Nirob
[email protected]I'm not a fan of chicken potpie, but this recipe changed my mind. The filling was creamy and flavorful, and the crust was perfectly crispy.
jose Sanchez
[email protected]This potpie was perfect comfort food on a cold winter day. The filling was hearty and flavorful, and the crust was flaky and golden brown.
Junior Arizona
[email protected]This potpie was a bit too dry for my taste. I would recommend adding more liquid, such as broth or milk.
Vusi Mtsweni
[email protected]I loved the addition of corn to this potpie. It gave it a nice sweetness and crunch.
Starr Chan
[email protected]This potpie was a bit too salty for my taste. I would recommend using less salt next time.
Jillian Shiflett
[email protected]Overall, this was a good potpie recipe. It was easy to make and the flavor was good. I would definitely make it again.
Roc Vz
[email protected]The crust on this potpie was a bit too thick for my liking. I would have preferred a thinner, flakier crust.
Moses Randu
[email protected]This potpie was a bit bland for my taste. I think it could have used more seasoning.
Sam Prince
[email protected]I'm not a huge fan of potpie, but this one was really good. The filling was flavorful and the crust was perfectly crispy.
Kristina Warsow
[email protected]This recipe was easy to follow and the potpie turned out great! I especially loved the addition of corn, which gave it a nice sweetness.
Tristan Kendrick
[email protected]I've made this potpie twice now and it's always a crowd-pleaser. The chicken is tender and juicy, the vegetables are flavorful, and the crust is flaky and delicious.
Emma Sheikhster
[email protected]This tomato corn chicken potpie was a hit with my family! The flavors were so well-balanced and the crust was perfectly golden brown. I will definitely be making this again.