Cheddar Chicken Pot Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
crust | |||
1 | cup |
biscuit baking mix (bisquick)
low-fat |
* |
¼ | cup |
water
|
|
filling | |||
1 ½ | cups |
chicken broth
|
|
2 | cups |
potatoes
peeled and cubed |
|
1 | cup |
carrots
sliced |
|
½ | cup |
celery
sliced |
|
½ | cup |
onions
chopped |
|
½ | cup |
sweet bell peppers
chopped |
* |
¼ | cup |
unbleached all-purpose flour
|
|
1 ½ | cups |
milk, skim
|
|
2 | cups |
cheddar cheese
fat-free, grated |
|
4 | cups |
chicken
skinless light meat, cooked and cubed |
|
¼ | teaspoon |
poultry seasoning
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
crust | |||
237 | ml |
biscuit baking mix (bisquick)
low-fat |
* |
59 | ml |
water
|
|
filling | |||
355 | ml |
chicken broth
|
|
473 | ml |
potatoes
peeled and cubed |
|
237 | ml |
carrots
sliced |
|
118 | ml |
celery
sliced |
|
118 | ml |
onions
chopped |
|
118 | ml |
sweet bell peppers
chopped |
* |
59 | ml |
unbleached all-purpose flour
|
|
355 | ml |
milk, skim
|
|
473 | ml |
cheddar cheese
fat-free, grated |
|
946 | ml |
chicken
skinless light meat, cooked and cubed |
|
1.3 | ml |
poultry seasoning
|
Directions
Preheat oven to 425 degrees F.
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.