Chicken Pot Pie V Recipe

Ingredients
<br>- 1 cup all-purpose flour
<br>- 2 teaspoons baking powder
<br>- ½ teaspoon ground sage
<br>- ¼ teaspoon salt
<br>- 2 tablespoons butter
<br>- ⅓ cup cold nonfat milk
<br>- 1 cup chopped onions
<br>- 2 cloves garlic
<br>- 1 cup chicken broth
<br>- 1 ½ cups potatoes, peeled and cubed
<br>- 1 ½ cups carrots, chopped
<br>- 1 cup frozen mixed vegetables, thawed
<br>- 1 (10.75 ounce) can reduced fat cream of chicken soup
<br>- 1 ½ tablespoons all-purpose flour
<br>- 2 cups cooked, cubed chicken breast meat
<br>- 2 tablespoons chopped fresh parsley
<br>- ½ teaspoon dried basil
<br>- ½ teaspoon dried thyme
<br>- salt and pepper to taste
<br><p></p>Directions
<br>step 1: Preheat oven to 400 degrees F (200 degrees C).
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
<br>step 5: Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
<br>step 6: Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.
<br>


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

Directions
step 1: Preheat oven to 400 degrees F (200 degrees C).
step 2: 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.
step 3: 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.
step 4: 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.
step 5: Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
step 6: Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.

Mastodon Share