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Ingredients Jump to Instructions ↓

  1. --Crust-- 1 c low-fat baking mix

  2. 1/4 c water

  3. --Filling-- 1 1/2 c chicken broth

  4. 2 c potatoes -- peeled and cubed

  5. 1 c carrots -- sliced

  6. 1/2 c celery -- sliced

  7. 1/2 c onions -- chopped

  8. 1/2 c bell peppers -- chopped

  9. 1/4 c unbleached flour

  10. 1 1/2 c skim milk

  11. 2 c fat-free cheddar cheese -- grated

  12. 4 c chicken, skinless light meat -- cooked and cubed

  13. 1/4 tsp poultry seasoning

  14. 425. To prepare crust, combine

  15. 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead

  16. 5 times. Follow directions accordingly for crust. To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer

  17. 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 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown.

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