Chicken Pot Pie V

INGREDIENTS:

1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground sage
1/4 teaspoon salt
2 tablespoons butter
1/3 cup cold nonfat milk

1 cup chopped onions
2 cloves garlic
1 cup chicken broth
1 1/2 cups potatoes, peeled and cubed
1 1/2 cups carrots, chopped
1 cup frozen mixed vegetables, thawed
1 (10.75 ounce) can reduced fat cream of chicken soup
1 1/2 tablespoons all-purpose flour
2 cups cooked, cubed chicken breast meat
2 tablespoons chopped fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).
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.
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.
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.
Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.
Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.
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Holiday Chicken Pot Pie

INGREDIENTS:

6 skinless, boneless chicken breast halves – diced
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely chopped
1 (14.5 ounce) can chicken broth
4 large potatoes, peeled and diced
6 carrots, peeled and sliced
1 (16 ounce) package frozen sweet peas, thawed
1/2 cup margarine
1/2 cup all-purpose flour
1 cup milk

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl combine the chicken, cream of mushrooms soup, cream of chicken soup, onion, broth, potatoes, carrots and peas. Mix well and season with salt and pepper to taste. Pour mixture into three 1-quart baking dishes.
Melt margarine in a small saucepan over low heat. Remove from heat, stir in flour and whisk. Pour in milk and mix well, then pour mixture evenly over the chicken mixture.
Bake in the preheated oven for about 1 hour. Remove from oven and let cool about 5 to 10 minutes before serving.
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Chicken Pot Pie II

INGREDIENTS:

1 1/2 pounds skinless, boneless chicken breast meat
1 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
3 tablespoons butter
1 onion, chopped
1 cup chopped celery
1/3 cup all-purpose flour
2 cups frozen mixed vegetables, thawed
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1 (9 inch) pastry for a 9 inch single crust pie
1 egg, lightly beaten

DIRECTIONS:

In a large saucepan over medium high heat, combine the chicken meat, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough milk to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture. Simmer, stirring constantly, until the sauce thickens and boils. Add the chicken, vegetables, parsley and thyme. Pour mixture into a 1 1/2 quart deep casserole dish.
Preheat oven to 400 degrees F (200 degrees C).
Roll out pastry 1 inch larger than the diameter of the casserole dish on a lightly floured surface. Cut slits in the pastry for venting air. Place pastry on top of casserole. Roll edges and cut away extra pastry; flute edges by pinching together. Reroll scraps to cut into decorative designs. Place on top of pastry. Brush pastry with beaten egg and bake in the preheated oven for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
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