Friday, January 25, 2008

Kick-A** Chicken Pot PIe

I made this tonight for the Hotwheel Hacienda beasties. They ate it!!! And it was healthy!!! (for the most part.) And it was MUCH more low-fat and delish than this:
chicken pot pie

Since I'm all about sharing the love I thought I would post the recipe here to you. By the way, it's 30 degrees outside here but it feels like 10 with the wind chill. This is the kind of food I crave on days such as these...

(credit to Recipezaar, with my own adjustments)
4 servings - 55 min 30 min prep
1 cup onions, chopped
1 clove garlic, minced
1/2 cup celery, chopped fine
1 cup reduced-fat chicken broth
1 1/2 cups diced potatoes, peeled (I used some red potatoes with skins on too)
1 1/2 cups chopped carrots
1 cup fresh green beans, cut in 1 inch pieces
1 (10 ounce) can reduced-fat cream of chicken soup (or cream of mushroom)
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breasts (I also added a garlic-chicken sausage I had leftover and minced it fine)
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
optional: sliced mushrooms, fresh peas

Biscuit Crust
1 cup whole wheat flour (I also threw in an optional 1/4 cup wheat germ)
1/2 teaspoon baking soda
1/2 teaspoon ground sage
1/4 teaspoon salt
2 tablespoons butter or margarine
1/3 cup skim milk

In a large saucepan over medium heat, saute onions, celery and garlic until tender, about 5 minutes (use oil or cooking spray).
Add broth, potatoes, carrots and beans. (if you're adding peas and mushromms wait or they'll be mush)
Bring to a boil.
Reduce heat to medium-low.
Simmer for 10 minutes, partially covered.
Potatoes should be a bit undercooked.
Remove from heat.
Combine condensed soup and flour in a small bowl.
Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
Stir well.
Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
Prepare biscuit crust.
Combine flour, baking powder, sage and salt.
Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
Stir in milk.
Form the dough into a ball, adding a bit more flour if too sticky. (here's where I added wheat germ)
On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
Place dough on top of chicken mixture.
Prick dough with a fork several times.
Bake at 400 F for 25 minutes, until crust is golden brown.
Let stand for 5 minutes.
Bask in the glow of admiration from your beasties.


Mrs. G. said...

I'm going to just state the obvious-chicken pot pie is the best food on the planet. Thanks for the recipe.

Lisa McGlaun said...

Wow, that sounds so good. There are Marie Calandar's restaurants out here where I live and I've been known to gorge myself on their chicken pot pie. It's artery clogging goodness. I bet your version is just as delicious without the health implications that follow after eating it...:)

Best Wishes,

By the way, I'm expecting to hear from you after you vote in your Super Tuesday Primary. Go Obama!

Lisa said...

Hey, that sounds great. I'm going to put that on my to-do list.

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