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!
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon ground sage
- ¼ teaspoon salt
- 2 tablespoons butter
- 1/3 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) can reduced 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
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 467 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat5g | 27% |
Cholesterol82mg | 27% |
Sodium1649mg | 72% |
Total Carbohydrate58g | 21% |
Dietary Fiber7g | 24% |
Total Sugars6g | |
Protein33g | |
Vitamin C15mg | 75% |
Calcium232mg | 18% |
Iron4mg | 23% |
Potassium809mg | 17% |
*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.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this