Cheddar Chicken Pot Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | c | Low-fat baking mix |
| 1/4 | c | Water |
| 1 1/2 | c | Chicken broth |
| 2 | c | Potatoes, peeled and cubed |
| 1 | c | Carrots, sliced |
| 1/2 | c | Celery, sliced |
| 1/2 | c | Onions, chopped |
| 1/2 | c | Bell peppers, chopped |
| 1/4 | c | Unbleached flour |
| 1 1/2 | c | Skim milk |
| 2 | c | Fat-free cheddar cheese |
| grated | ||
| 4 | c | Chicken, skinless light |
| meat cooked and cubed | ||
| 1/4 | t | Poultry seasoning |
INSTRUCTIONS
Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust. To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend flour with milk. Stir into broth mixture. Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown. Recipe By : Welcome Home For The Holidays Posted to Recipe Archive - 15 Sep 96 Date: Fri, 20 Sep 1996 08:57:27 -0400 From: "Mark R. Larsen" <MLarsen@cs.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 515
Calories From Fat: 223
Total Fat: 25.3g
Cholesterol: 121.1mg
Sodium: 984mg
Potassium: 879.1mg
Carbohydrates: 25.8g
Fiber: 2.1g
Sugar: 5.7g
Protein: 45.3g