Recipe - Cheddar Chicken Pot Pie

CRUST
1 cup Lowfat baking mix
One fourth cup Water

FILLING
1 One half cup Chicken broth
2 cup Potatoes; peeled and cubed
1 cup Carrots; cut or sliced up
One half cup Celery; cut or sliced up
One half cup Onions; chopped
One half cup Bell peppers; chopped
One fourth cup Unbleached flour
1 One half cup Skim milk
2 cup Fatfree cheddar cheese;
grated
4 cup Chicken, skinless light
meat; cooked and cubed
One fourth teaspoon Poultry seasoning

Preheat oven to 425. 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 2quart casserole dish. Place crust
over filling in casserole. Seal edges. Make slits in crust for steam. Bake,
for 40 minutes or until golden brown.

Recipe By : Welcome Home For The Holidays

Posted to Recipe Archive 15 Sep 96

Date: Fri, 20 Sep 1996 08:57:27 0400

From: "Mark R. Larsen" MLarsen@cs.com