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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!

Ingredients

Filling

Biscuit Crust



Instructions

  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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