Chicken Pot Pie V
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
42
Spice
46
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1.5 tbsps
All-Purpose Flour2 tsps
Baking Powder1 tsp
Sage (ground)1
Salt2 tbsps
Butter1 cup
Milk (cold nonfat)1 cup
Onion (chopped)2 cloves
Garlic1 cup
Chicken Broth1.5 cups
Potatoes (peeled and cubed)1.5 cups
Carrot (chopped)2 tbsps
Parsley (chopped fresh)1 tsp
Dried Basil1 tsp
Dried ThymeDirections:
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
3
Cut in butter or margarine until mixture is crumbly
4
Stir in milk
5
Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator
6
Spray a large nonstick skillet with cooking spray
7
Cook onions and garlic together over medium heat until soft, about 5 minutes
8
Add broth, potatoes, carrots, and mixed vegetables
9
Simmer partially covered for 12 minutes
10
Potatoes should be slightly undercooked
11
In a small bowl, combine cream of chicken soup and flour
12
Mix until smooth
13
Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper
14
Pour mixture into a 2 quart casserole dish
15
Roll out dough to fit top of casserole dish
16
Lay dough over filling and prick with a fork several times
17
Bake in preheated oven for 25 minutes, until crust is golden brown
18
Allow to sit 5 minutes before serving