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!

Yield: 4 servings

Ingredients

Filling

1 cup chopped onions
1 clove garlic, minced
1 cup low sodium, reduced fat chicken broth
1 1/2 cups peeled, cubed potatoes
1 1/2 cups chopped carrots
1 cup sliced green beans (cut into 1 inch pieces)
1 can (10 ounces) reduced fat Cream of Mushroom Soup (Campbell's Healthy Request), undiluted
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breast (about 3/4 pound)
2 tablespoons chopped fresh parsley
1/2 teaspoon each dried basil and ground thyme
1/4 teaspoon black pepper

Biscuit Crust

Filling

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.
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.

Biscuit 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.
Bake at 400 degrees F for 25 minutes, until crust is golden brown. Let cool for 5 minutes before serving.

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

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