chicken pot pie v

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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.