CURRIED-CHICKEN POTPIE A few of the sweet condiments served with a traditional chicken curry bubble beneath the crust of this potpie. It combines the highlights of Indian food with a legendary Carolina chicken casserole called country captain. CRUST 1 cup all-purpose flour 3 tablespoons water 1 tablespoon cider vinegar 1/4 teaspoon salt 1/4 cup vegetable shortening FILLING 1 teaspoon olive oil 2 tablespoons curry powder 2 cups diced peeled baking potato (about 12 ounces) 3/4 cup chopped onion 3/4 cup chopped red bell pepper 2 garlic cloves, minced 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces 1 1/2 cups fat-free, less-sodium chicken broth 1 cup sliced fresh mushrooms 3/4 cup frozen green peas, thawed 1/2 cup golden raisins 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons cornstarch 1 tablespoon water 1/2 cup (4 ounces) cream cheese Cooking spray

To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, water and vinegar in a small bowl, and stir with a whisk until well-blended to create a slurry. Set aside. Combine 3/4 cup flour and salt in a large bowl, and cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry to flour mixture, and toss with a fork until moist. Press the mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Chill 15 minutes.

Preheat oven to 400°F.

To prepare filling, heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes. Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes. Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done. Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.

Spoon the filling into a round 2-quart casserole coated with cooking spray. Roll the crust into an 11-inch circle, and place over mixture. Cut 6 slits in top of the dough to allow steam to escape. Bake at 400°F for 30 minutes or until golden brown and bubbly around the edges. Let stand 10 minutes.

Serves 6.

NOTE: You can also make this in an 11 x 7-inch baking dish. When you prepare the crust, press the dough into a 6 x 4-inch rectangle, and chill. Roll dough into an 11 x 7-inch rectangle and place over the filling.

1 Serving: Calories: 454 (Cal. from fat: 29%), Fat: 14.5g (Saturated: 5.2g), Cholesterol: 80mg, Sodium: 786mg, Carbohydrate: 46.1g, Protein: 34.1g.

[Cooking Light, May 2000]