Southwestern Chicken Potpie

Ingredients

• 0.1 teaspoon pepper black
• 4.5 ounce chiles green rinsed drained chopped canned
• 0.5 teaspoon chili powder 
• 1 teaspoon cider vinegar 
• 2 cups whole-kernel corn frozen thawed
• 2.3 cups less-sodium chicken broth fat-free divided
• 0.3 cup flour all-purpose
• 1 cup flour all-purpose divided
• 2 tablespoons cilantro leaves fresh minced
• 1 large garlic clove minced
• 0.3 teaspoon ground cumin 
• 0.5 teaspoon ground cumin 
• 3 tablespoons ice water 
• 2 tablespoons juice of lime 
• 0.3 cup yogurt plain low-fat
• 1 teaspoon olive oil divided
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 1.5 pounds skinned cut into bite-size pieces
• 0.3 cup vegetable shortening 
• 2 cups zucchini halved lengthwise thinly sliced

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• plastic wrap
• baking pan
• ziploc bags
• measuring cup

Directions

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.
3. Combine 1/4 cup flour, water, and vinegar in a small bowl; stir with a whisk to create a slurry. Set aside.
4. 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.
5. 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.
6. Roll dough, still covered, into a 12 x 7-inch rectangle; freeze 10 minutes.
7. Preheat oven to 40
8. Remove chicken from bag; discard marinade.
9. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat.
10. Add chicken to pan; cook 5 minutes or until browned.
11. Remove chicken from pan; place in a large bowl.
12. Add corn to pan; saut 6 minutes or until browned.
13. Add 1/4 cup broth, scraping pan to loosen browned bits.
14. Add the corn mixture to the chicken.
15. Add 1/2 teaspoon oil to pan.
16. Add zucchini; cook 6 minutes or until brown.
17. Add zucchini and green chiles to corn mixture; toss well.
18. Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife.
19. Combine flour and 1/2 cup broth in a small bowl; stir with a whisk.
20. 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.
21. Pour over chicken mixture; toss to coat. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
22. Remove 1 sheet of plastic wrap from dough; let stand 1 minute or until pliable. Fit dough over chicken mixture.
23. Remove top sheet of plastic wrap, pressing dough to edge of dish.
24. Cut 5 slits in crust to allow steam to escape.
25. Bake at 400 for 35 minutes or until crust is golden brown and bubbly around the edges.
26. Let stand on a wire rack 10 minutes.