Desi Today Magazine
MUSHROOM ROSEMARY CHICKEN POTPIE
FOR THE CRUST
• 1 1/4 cups all-purpose flour (spooned & leveled), plus more for work surface
• 1 teaspoon sugar
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
• 3 to 5 tablespoons ice water
FOR THE FILLING
• 5 tablespoons unsalted butter
• 1 medium yellow onion, diced small (1 1/2 cups)
• 10 ounces button mushrooms, trimmed and quartered
• 2 garlic cloves, minced
• 1/2 cup all-purpose flour (spooned and leveled)
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• Coarse salt and ground pepper
• 3 cups shredded cooked chicken (15 ounces)
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
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 over mix. 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 mushrooms and cook until softened, 8 minutes. Add garlic 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 peas. Season with salt and pepper, then stir in chicken and rosemary. 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.
INGREDIENTS
• 1 2/3 cups Green Giant® frozen mixed vegetables, thawed
• 1 cup cut-up cooked chicken
• 1 can (10 3/4 oz) condensed cream of chicken soup (swap this for cream of mushroom soup if you’re a vegetarian)
• 1 cup Original Bisquick® mix
• 1/2 cup milk
• 1 egg
Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown.
INGREDIENTS
• 15 graham crackers (8 ounces)
• 1 stick unsalted butter, melted
• 3 tablespoons granulated sugar
• Salt
• 2 bars (8 ounces each) cream cheese, room temperature
• 3/4 cup confectioners’ sugar
• 1 cup Greek yogurt (full-fat)
• 2 teaspoons pure vanilla extract
• 1 cup heavy cream, whipped
• 2 cups fresh berries
In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch spring form pan.
In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.
