Chicken Pot Pie V

Recipesfull introduces to you: Chicken Breast Recipes. (Chicken Pot Pie V). 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!

Brief

Prep 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Chicken Pot Pie V

Ingredients

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon ground sage

¼ teaspoon salt

2 tablespoons butter

⅓ cup cold nonfat milk

1 cup chopped onions

2 cloves garlic

1 cup chicken broth

1 ½ cups potatoes

peeled and cubed

1 ½ cups carrots

chopped

1 cup frozen mixed vegetables

thawed

1 (10.75 ounce) canreduced fat cream of chicken soup

1 ½ tablespoons all-purpose flour

2 cups cooked

cubed chicken breast meat

2 tablespoons chopped fresh parsley

½ teaspoon dried basil

½ teaspoon dried thyme

salt and pepper to taste

Meat and Poultry

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 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.

Step 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.

Step 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.

Step 5

Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.

Step 6

Bake in preheated oven for 25 minutes until crust is golden brown. Allow to sit 5 minutes before serving.

Nutritional Information

Chicken Pot Pie V

Servings Per Recipe:4

Calories: 466.8

% Daily Value *

Protein: 33.2g 67%

Carbohydrates: 58.3g 19%

Dietary Fiber: 6.6g 26%

Sugars: 6.4g

Fat: 11.2g 17%

Saturated Fat: 5.3g 27%

Cholesterol: 81.8mg 27%

Vitamin A Iu: 10501.2IU 210%

Niacin Equivalents: 20.4mg 157%

Vitamin B6: 0.8mg 49%

Vitamin C: 15mg 25%

Folate: 96.8mcg 24%

Calcium: 231.7mg 23%

Iron: 4.1mg 23%

Magnesium: 63.7mg 23%

Potassium: 808.9mg 23%

Sodium: 1648.6mg 66%

Thiamin: 0.5mg 45%

Calories From Fat: 101.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.