Chicken Pot Pie V Recipe

Name: Chicken Pot Pie V
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon ground sage, 1/4 teaspoon salt, and more.

Yes, Chicken Pot Pie V falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Pot Pie V

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