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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a low fat chicken pie with a nice biscuit crust from a cookbook called Looneyspoons. Ingredients:
1 cup chopped onion |
1 garlic clove (minced) |
1 cup low sodium chicken broth ((reduced fat) |
1 1/2 cups potatoes (peeled and cubed) |
1 1/2 cups chopped carrots |
1 cup sliced green beans ((cut into 1-inch pieces) |
1 (10 ounce) can low-fat cream of mushroom soup (undiluted) |
1 1/2 tablespoons flour |
2 cups chopped cooked chicken breasts ((about 3/4 lb.) |
2 tablespoons chopped fresh parsley |
1/2 teaspoon dried basil and ground thyme |
1/4 teaspoon pepper |
1 cup flour |
2 teaspoons baking powder |
1/2 teaspoon sage |
1/4 teaspoon salt |
2 tablespoons butter |
1/3 cup skim milk |
Directions:
1. Spray large saucepan with non-stick spray. Add onions and garlic, cooking over medium heat until tender.
2. Add broth, potatoes, carrots, and beans, bring to a boil. Reduce heat to medium-low, partially cover and simmer for 12 minutes. Potatoes should be slightly undercooked. Remove from heat.
3. In small bowl, stir together mushroom soup and flour. Add to the vegetables, along with chicken, parsley and spices, stir well. Pour into a medium casserole dish.
4. For crust combine flour, baking powder, sage and salt. Using a pastry blender, cut in butter until it resembles coarse crumbs. Stir in milk.
5. Form a ball with the dough. More flour can be added if the dough is too sticky.
6. Roll out on a floured surface to fit the top of the casserole. Place dough over chicken mixture and prick several times with a fork.
7. Bake at 400°F for 25 minutes, until crust is golden brown. Let cool 5 minutes before serving.
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