Chicken Pot Pie V
chicken, soup, broth, vegetables, carrots, potatoes, flour, onions, milk, butter, baking powder, parsley, garlic
Ingredients
1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground sage 1/4 teaspoon salt 2 tablespoons butter 1/3 cup cold nonfat milk
1 cup chopped onions 2 cloves garlic 1 cup chicken broth 1 1/2 cups potatoes, peeled and cubed 1 1/2 cups carrots, chopped 1 cup frozen mixed vegetables, thawed 1 (10.75 ounce) can reduced fat cream of chicken soup 1 1/2 tablespoons all-purpose flour 2 cups cooked, cubed chicken breast meat 2 tablespoons chopped fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon dried thyme salt and pepper to taste
Directions for Chicken Pot Pie V Recipe
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.
Read the full directions on Allrecipes.com
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