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Low Fat Chicken Pie


This pie is jammed with hearty goodness. Topped off with an innovative biscuit crust, this one's sure to please the whole clan!



Biscuit Crust


  1. Spray a large saucepan with nonstick spray. Add onions and garlic. Cook over medium heat until tender, about 5 minutes. Add broth, potatoes, carrots, and beans. Bring to a boil. Reduce heat to medium-low. Partially cover and simmer for 12 minutes. The potatoes should be slightly undercooked. Remove from heat.
  2. In a small bowl, stir together mushroom soup and flour. Add to vegetables, along with chicken, parsley, basil, thyme, and pepper. Stir well. Pour into a medium casserole dish.
  3. To prepare crust, combine flour, baking powder, sage, and salt in a large bowl. using a pastry blender, cut in butter or margarine until mixture resembles coarse crumbs. Stir in milk. Form a ball with the dough. Add a bit more flour if dough is too sticky. Roll out on a floured surface to fit top of casserole. Place dough over chicken mixture. Prick several times with a fork.
  4. Bake at 400 degrees F for 25 minutes, until crust is golden brown. Let cool for 5 minutes before serving.

Makes 4 servings.

Per serving: 355 calories, 11.2 g. fat; 34.4 g carbohydrate, 29.6 g protein, 918 mg sodium, 85 mg cholesterol

Posted by Olga at Recipe Goldmine 4/27/02 5:48:26 pm.


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