Chicken Pot Pie V recipe
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Ingredients
- 1 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon ground sage ¼ teaspoon salt 2 tablespoons butter ⅓ cup cold nonfat milk 1 cup chopped onions 2 cloves garlic 1 cup chicken broth 1 ½ cups potatoes, peeled and cubed 1 ½ cups carrots, chopped 1 cup frozen mixed vegetables, thawed 1 (10.75 ounce) can reduced fat cream of chicken soup 1 ½ tablespoons all-purpose flour 2 cups cooked, cubed chicken breast meat 2 tablespoons chopped fresh parsley ½ teaspoon dried basil ½ teaspoon dried thyme salt and pepper to taste
Nutrition Info
- 466.8 caloriescarbohydrate: 58.3 gcholesterol: 81.8 mgfat: 11.2 gfiber: 6.6 gprotein: 33.2 gsaturatedFat: 5.3 gservingSize: -sodium: 1648.6 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken Pot Pie V
Directions
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Preheat oven to 400 degrees F (200 degrees C).
To Make Crust: Mix together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in butter or margarine until mixture is crumbly. Stir in milk. Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator.
Spray a large nonstick skillet with cooking spray. Cook onions and garlic together over medium heat until soft, about 5 minutes. Add broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.
In a small bowl, combine cream of chicken soup and flour. Mix until smooth. Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper. Pour mixture into a 2 quart casserole dish.
Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.