Recipe 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!"
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cold nonfat milk
1 1/2 cups
potatoes, peeled and cubed
1 1/2 cups
frozen mixed vegetables, thawed
1 (10.75 ounce) can
reduced fat cream of chicken soup
1 1/2 tablespoons
cooked, cubed chicken breast meat
chopped fresh parsley
salt and pepper to taste
Definately a winner!!! Everything was great, I did make some changes. I took the advice of others and added double the cream soup and double the broth...a must (just don't double anything else except the flour). I think I might prefer it just a tad bit thicker but it was excellent! I also added freshly sliced mushrooms and two cups of cheddar cheese. Will definately make again! Will of course make PLENTY of more crust, I made a huge pie and didn't have enough for top and bottom after doubling the crust recipie.
Decently tasty, but took over an hour and a half to prepare!
This was a very good potpie! I made 2 to freeze and we decided to keep it out and eat potpie for 3 days instead. I made it in a pieplate also so just increased the dough recipe as someone suggested (by 4 to have top and bottom crusts for both pies). I doublesifted the dough ingredients rather than just mixing in order to better distribute the sage. I also made the cream of chicken/flour mixture in a big bowl and added the spices and cooked chicken first, and then the vegetables. Also with a 9 inch pie plate there were some extra vegetables left over. Personally I would cut down the carrots or potatoes and keep the frozen vegetables. Broccoli is a good choice for this meal. My mix had frozen soybeans in it and they were good too. I took the suggestion to add cheese - I used parmesan, and it added a nice subtle flavor. I will definitely make this again. Note: this meal is a fairly big time commitment.
Wow...this was really good! I did read the reviews before I made this so I added 2 cans of crm of chkn soup and cut the potatoes down to one cup. This was nice and creamy and did not get dry at all. I *really* liked the crust on this...worth the extra effort!
Comfort food at its best! I rubbed about 1 lb. of chicken breasts lightly with olive oil and seasoned them with salt, pepper and a pinch of rosemary before roasting. It yielded a little more than 2 cups once it was cooked and cubed. I cooked the onions and garlic with a little bit of butter (instead of cooking spray) for more flavor. The crust takes no time at all to prepare, and it's definitely worth spending the 5 minutes it takes to throw it together. I can't wait to make this again.
WOW this was a hit. My entire family gobbled it up! No left overs what so ever.
OH MY GOD!!!! My husband and I ate the ENTIRE thing in one sitting.
We like the adition of 1 1/2 cups of cheese. We also use brocoloi, carrot,
and cauliflower as our frozen veggie mix. FABULOUS!
Good basic recipe to build on. The crust is pretty easy to work with (though I had to add more milk to keep it pliable). For the people who thought this wasn't creamy enough: try adding just 1 can of soup, a bit of milk, and mash up some of the potatoes - that gives a creamy mouth feel without overwhelming the taste of all the other ingredients with condensed soup. I just boiled potatoes in their skins until past fork-soft, cooled them, then pulled them apart with my fingers and with a knife - which leaves behind some mashed portions and small bits of skin that contrasts well with the softer parts of the pie filling.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie V
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 101
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