Chicken Potpie

2 cups flour, plus extra for rolling
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons minced fresh thyme leaves
4 teaspoons minced fresh rosemary needles
2 tablespoons minced parsley leaves
1 tablespoon grated lemon rind
2 tablespoons butter, unsalted
2 tablespoons nonfat plain yogurt
¾ cup low-fat milk
1 teaspoon olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and minced
¾ cup dry white wine
1 ¼ cups chicken broth
2 ½ pounds chicken legs, skinned, boned and cut in 2- to 3-inch pieces (ask the butcher to do this)
4 medium carrots, cut into 1/2-inch thick slices
½ pound fresh morel mushrooms, cleaned and quartered
4 medium parsnips, peeled and cut into 1/2-inch thick slices
3 tablespoons cornstarch mixed with 3 tablespoons water

Nutritional Information
- Nutritional analysis per serving (6 servings)
  894 calories; 45 grams fat; 13 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 65 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 50 grams protein; 242 milligrams cholesterol; 914 milligrams sodium

Six servings

Combine flour, baking powder, salt, 1 1/2 teaspoons thyme, 1 teaspoon rosemary, 1 1/2 teaspoons parsley and 1 teaspoon lemon rind in a mixing bowl. Add the butter and yogurt and mix until it resembles coarse meal. Add milk and stir until loose and sticky. Cover and refrigerate.
Heat the olive oil in a large, deep, cast-iron skillet. Add onion and garlic. Cook until onions are soft, about 5 minutes. Add the wine. Simmer for 5 minutes. Add the broth, remaining herbs and lemon rind. Add the chicken, carrots, morels and parsnips. Simmer for 30 minutes, skimming the broth from time to time.
Stir 1/4 cup of the hot broth into the cornstarch mixture. Stir this back into the skillet. Simmer for 2 minutes. Remove from heat.
Preheat oven to 400 degrees. On a floured surface, roll the refrigerated dough to fit the diameter of the skillet. Cover the top of the skillet with the dough. Pinch the sides. Poke the top a few times with a fork. Bake until dough is lightly browned, about 15 minutes.

1 hour