Chicken Pot Pie V
Recipe information
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Cooking:
30 min.
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Servings per container:
4
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Source:

Ingredients for - Chicken Pot Pie V

1. All-purpose flour - 1 cup
2. Baking powder - 2 teaspoons
3. Ground sage - ½ teaspoon
4. Salt - ¼ teaspoon
5. Butter - 2 tablespoons
6. Cold nonfat milk - ⅓ cup
7. Chopped onions - 1 cup
8. Garlic - 2 cloves
9. Chicken broth - 1 cup
10. Potatoes, peeled and cubed - 1 ½ cups
11. Carrots, chopped - 1 ½ cups
12. Frozen mixed vegetables, thawed - 1 cup
13. Reduced fat cream of chicken soup - 1 (10.75 ounce) can
14. All-purpose flour - 1 ½ tablespoons
15. Cooked, cubed chicken breast meat - 2 cups
16. Chopped fresh parsley - 2 tablespoons
17. Dried basil - ½ teaspoon
18. Dried thyme - ½ teaspoon
19. Salt and pepper to taste - ½ teaspoon

How to cook deliciously - Chicken Pot Pie V

1. Stage

Preheat oven to 400 degrees F (200 degrees C).

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.

6. Stage

Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.