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Chicken Pot Pie V

SUBMITTED BY: KARENFERG

"This dinner pie is full of tender vegetables, herbs, and moist chicken breast in a creamy sauce. Quick, easy, and lower in fat to boot!"
RECIPE RATING:
The reviewer gave this recipe 53 stars. This recipe average a 4.5 star rating.
Read Reviews (41)
PREP TIME  30 Min
COOK TIME  25 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

  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.

FOOTNOTES

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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2006 by TJTGIRL
Definately a winner!!! Everything was great, I did make some changes. I took the advice of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2004 by KIMBERLY0410
Wow...this was really good! I did read the reviews before I made this so I added 2 cans of crm... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2003 by BUTTERFLYGARDENER
This was a very good potpie! I made 2 to freeze and we decided to keep it out and eat potpie... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2004 by CAPRKORN
this was the easiest thing i've ever made! my biggest fear was having to make the crust from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2003 by MDORON5131
Comfort food at its best! I rubbed about 1 lb. of chicken breasts lightly with olive oil and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2002 by HILROY
OH MY GOD!!!! My husband and I ate the ENTIRE thing in one sitting. We like the adition of 1... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 25, 2006 by IHTFP
Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 9, 2006 by Rarely Give a 5 Star :)
First, let me say I rarely give a 5 star. That is for "Thank God for this Food!". That said,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2006 by Rachel
I'm not too keen on this one. It tastes like nothing special... like those frozen chicken pies... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2005 by ERINBOU