| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats, Grains |
|
Low-fat, Low-calorie |
1 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Vegetable shortening |
| 1/2 |
c |
Buttermilk |
| 1 |
cn |
(13 3/4 or 14 1/2 oz.) chicken broth; defatted,* plus enough water to equal 3 cups |
| 1 |
lb |
Boneless; skinless chicken breast |
| 1 |
c |
Thick-sliced carrots |
| 2 |
c |
Diced yellow squash; cut into 1-inch pieces |
| 1 |
c |
Trimmed; halved green beans |
| 1/2 |
c |
Chopped green onions |
| 3 |
tb |
Cornstarch |
| 1 |
c |
Skim milk; divided |
| 1/2 |
ts |
Dill |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 1 |
pn |
Thyme |
| 1 |
c |
Frozen peas |
INSTRUCTIONS
BISCUITS
FROM LHJ ONLINE http://www.lhj.com A cornucopia of vegetables, this chicken
potpie with a biscuit topping gets lots of flavor from just a little meat.
Prep time: 30 minutes Baking time: 12 to 15 minutes Degree of difficulty:
Easy
1. Make Biscuits: Heat oven to 425°F. Lightly coat cookie sheet with
vegetable cooking spray. Combine flour, baking powder, baking soda and salt
in large bowl. With pastry blender or 2 knives, cut in shortening until
mixture resembles coarse crumbs. Stir in buttermilk just until dough holds
together. Drop by tablespoons onto prepared cookie sheet. Bake 12 to 15
minutes, until golden. Makes 1 dozen.
2. Bring broth and water mixture to boil in large saucepan over medium
heat. Add chicken; cover and simmer 10 minutes. With slotted spoon,
transfer chicken to plate. Add carrots to saucepan and cook 7 minutes. Add
squash, green beans and green onions; cook 2 minutes more. With slotted
spoon, transfer vegetables to plate.
3. Heat broth over medium-low heat 1 minute. Stir cornstarch into 1/4 cup
milk until smooth. Whisk into broth along with remaining milk, dill,
salt, pepper and thyme. Bring to boil, reduce heat and simmer 2 minutes.
Cut chicken into bite-size pieces. Stir chicken, peas and cooked vegetables
into sauce; cook until heated through. Transfer to warm shallow 2-quart
casserole. Top with biscuits and serve immediately. Makes 6 servings.
* To defat chicken broth: Freeze broth 30 minutes until fat solidifies on
surface. Remove fat with slotted spoon.
PER SERVING: Calories 290, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol
46 mg, Sodium 848 mg, Carbohydrates 32 g, Protein 24 g.
(C) Copyright 1998, Meredith Corporation, All Rights Reserved.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 24, 1998
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