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Recipe Summary

prep:
50 mins
bake:
20 mins
total:
1 hr 10 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

For the crust dough:
  • Set aside 1 tablespoon of the whole wheat flour. In a food processor combine the remaining whole wheat flour, the egg, vegetable oil spread, and baking powder. Cover and process just until combined. Add enough ice water, 1/2 teaspoon at a time, to make mixture that forms a loose dough and holds together when pinched. Remove dough from processor; knead dough a few times by hand and form into a ball. Wrap in plastic wrap and refrigerate while preparing filling.

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For the filling:
  • In a large skillet heat oil over medium heat. Add carrot, celery, onion, mushrooms, and garlic; cook about 5 minutes or just until softened. Sprinkle the reserved 1 tablespoon flour over vegetables; cook and stir for 1 minute more. Add chicken broth all at once. Cook and stir until slightly thickened and bubbly.

  • In a small bowl stir together thyme, 1/4 teaspoon ground black pepper, and 1/8 teaspoon salt; set aside a small pinch of the thyme mixture. Add the remaining thyme mixture to the vegetable mixture. Stir in chicken, yogurt, peas, and parsley until combined.

  • Divide chicken mixture evenly between two 8-ounce ramekins or individual casserole dishes or two 10-ounce custard cups.*

  • Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper; set aside. Remove dough from refrigerator. Divide dough in half. Roll out each half until circle is just slightly larger than the circumference of a ramekin. Place dough circles on top of the filling in the ramekins; tuck edges under, pressing down slightly along each edge to secure. Make a few small slits or a 1/2-inch opening in the crust to allow for steam to escape.

  • Brush the egg white over crusts; sprinkle with the reserved pinch of seasoning mixture. Place ramekins on prepared baking sheet. Bake for 20 to 25 minutes or until crust is lightly browned.

*Test Kitchen Tip:

If desired, divide chicken mixture among two 8-ounce oven-going coffee mugs (shallow and wide work best). Continue as directed.

Nutrition Facts

364 calories; fat 13g; cholesterol 45mg; saturated fat 2g; carbohydrates 35g; mono fat 7g; poly fat 3g; trans fatty acid 0g; insoluble fiber 7g; sugars 6g; protein 29g; vitamin a 5976.6IU; vitamin c 14.8mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 11.3mg; vitamin b6 0.6mg; folate 60.5mcg; vitamin b12 0.4mcg; sodium 584mg; potassium 613mg; calcium 141.4mg; iron 3.1mg.
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