Ingredients: |
Ingredients: 1 cup all purpose flour
2 tsp baking powder
1/2 tsp ground sage
1/4 tsp salt
2 TBS butter
1/3 cup cold nonfat milk
1 cup chopped onion
2 cloves garlic
1 cup chicken broth
1 1/2 cups potatoes, peeled and cubed
1 1/2 cup carrots, chopped
1 cup frozen mixed vegetables, thawed
1 can cream of chicken soup
1 1/2 TBS all purpose flour
2 cups cooked, cubed chicken or turkey
2 TBS chopped fresh parsley
1/2 tsp dried basil
1/2 tsp dried thyme
salt and pepper to taste
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Directions: |
Directions:Preheat oven to 400º
To make crust, mix together first 4 ingredients, 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 small bowl, combine 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 the filling and prick with a fork several time.
Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.
To save time this is also good placed in a pie plate and covered with prepared pie crust. |
This recipe for Chicken Pot Pie is from