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Ingredients
2 cups flour, plus extra for rolling
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons minced fresh thyme leaves
4 teaspoons minced fresh rosemary needles
2 tablespoons minced parsley leaves
1 tablespoon grated lemon rind
2 tablespoons butter, unsalted
2 tablespoons nonfat plain yogurt
¾ cup low-fat milk
1 teaspoon olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
¾ cup dry white wine
1 ¼ cups chicken broth
2 ½ pounds chicken legs, skinned, boned and cut in 2- to 3-inch pieces (ask the butcher to do this)
4 medium carrots, cut into ½-inch thick slices
½ pound fresh morel mushrooms, cleaned and quartered
4 medium parsnips, peeled and cut into ½-inch thick slices
3 tablespoons cornstarch mixed with 3 tablespoons water
Nutritional analysis per serving (6 servings)
66 grams carbs; 189 milligrams cholesterol; 780 calories; 15 grams monosaturated fat; 7 grams polyunsaturated fat; 11 grams saturated fat; 37 grams fat; 8 grams fiber; 867 milligrams sodium; 41 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine flour, baking powder, salt, 1 ½ teaspoons thyme, 1 teaspoon rosemary, 1 ½ teaspoons parsley and 1 teaspoon lemon rind in a mixing bowl. Add the butter and yogurt and mix until it resembles coarse meal. Add milk and stir until loose and sticky. Cover and refrigerate.
- Step 2
Heat the olive oil in a large, deep, cast-iron skillet. Add onion and garlic. Cook until onions are soft, about 5 minutes. Add the wine. Simmer for 5 minutes. Add the broth, remaining herbs and lemon rind. Add the chicken, carrots, morels and parsnips. Simmer for 30 minutes, skimming the broth from time to time.
- Step 3
Stir ¼ cup of the hot broth into the cornstarch mixture. Stir this back into the skillet. Simmer for 2 minutes. Remove from heat.
- Step 4
Preheat oven to 400 degrees. On a floured surface, roll the refrigerated dough to fit the diameter of the skillet. Cover the top of the skillet with the dough. Pinch the sides. Poke the top a few times with a fork. Bake until dough is lightly browned, about 15 minutes.
Private Notes
Comments
The recipe is missing a few critical details. This was disappointingly bland. Needed 2 tsp salt in the pie filling at a minimum. "Large, deep, case-iron skillet" means a 12" skillet. Anything smaller and there won't be enough space. Cover the skillet while simmering for 30 minutes. Otherwise, the proportions are good for making a pot pie that looks good, with good consistency, and good crust. I'd also add an egg wash over the top.
Instead of corn starch, I just made a roux and the consistency was better when you added back into the pot. Otherwise there was not enough liquid. Agree that there needs to be more salt/pepper at every transition.
I still have a much stained printed recipe from Nov. 29, 1992 which includes recipes for wild mushroom lasagna and deep-dish lamb pie among others. For this I use 1.5 lb. boneless/skinless thighs, and baby bella for the mushrooms. Using a cuisinart for the dough, the whole thing takes about 2 hours start to table.. Added 1 c. peas before baking. Baked 20 min.
The recipe is missing a few critical details. This was disappointingly bland. Needed 2 tsp salt in the pie filling at a minimum. "Large, deep, case-iron skillet" means a 12" skillet. Anything smaller and there won't be enough space. Cover the skillet while simmering for 30 minutes. Otherwise, the proportions are good for making a pot pie that looks good, with good consistency, and good crust. I'd also add an egg wash over the top.