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Southwestern Chicken Potpie

Yield 6 servings
The key to the bright flavors of this potpie may well be the spiced-up crust. A little chili powder and cumin go a long way toward making this a Southwestern treat.


  • Chicken:
  • 1/4 cup plain low-fat yogurt
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lime juice
  • 1/2 teaspoon ground cumin
  • 1 large garlic clove, minced
  • 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
  • Crust:
  • 1 cup all-purpose flour, divided
  • 3 tablespoons ice water
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 cup vegetable shortening
  • Remaining ingredients:
  • 1 teaspoon olive oil, divided
  • 2 cups frozen whole-kernel corn, thawed
  • 2 1/4 cups fat-free, less-sodium chicken broth, divided
  • 1 medium zucchini, halved lengthwise and thinly sliced (about 2 cups)
  • 1 (4.5-ounce) can chopped green chiles, rinsed and drained
  • 1/3 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • Cooking spray

Nutrition Information

  • calories 361
  • caloriesfromfat 25 %
  • fat 10.1 g
  • satfat 2.4 g
  • monofat 3.4 g
  • polyfat 2.9 g
  • protein 32.5 g
  • carbohydrate 34.9 g
  • fiber 2.6 g
  • cholesterol 66 mg
  • iron 2.8 mg
  • sodium 730 mg
  • calcium 38 mg

How to Make It

  1. To prepare chicken, combine first 5 ingredients in a large zip-top plastic bag; add chicken to bag. Seal and marinate in refregerator at least 4 hours or overnight.

  2. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour, water, and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside. Combine 3/4 cup flour, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry or 2 knives until mixture resembles coarse meal. Add slurry to flour mixture; toss with a fork until moist. Press mixture gently into a 6 x 4-inch rectangle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.

  3. Preheat oven to 400º.

  4. Remove chicken from bag; discard marinade. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 5 minutes or until browned. Remove chicken from pan; place in a large bowl. Add corn to pan; sauté 6 minutes or until browned. Add 1/4 cup broth, scraping pan to loosen browned bits. Add the corn mixture to the chicken. Add 1/2 teaspoon oil to pan. Add zucchini; cook 6 minutes or until brown. Add zucchini and green chiles to corn mixture; toss well.

  5. Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup broth in a small bowl; stir with a whisk. Place flour mixture in a saucepan; gradually add 1 1/2 cups broth, 3/4 teaspoon salt, 1/2 teaspoon chili powder, 1/4 teaspoon cumin, and black pepper. Bring to a boil over medium heat; cook 5 minutes or until thick, stirring constantly. Pour over chicken mixture; toss to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

  6. Remove 1 sheet of plastic wrap from dough; let stand 1 minute or until pliable. Fit dough over chicken mixture. Remove top sheet of plastic wrap, pressing dough to edge of dish. Cut 5 slits in crust to allow steam to escape. Bake at 400° for 35 minutes or until crust is golden brown and bubbly around the edges. Let stand on a wire rack 10 minutes.