Vegetable Chicken Potpie
Total TimePrep: 30 min. Bake: 20 min. + cooling
- 1 unbaked deep-dish pastry shell (9 inches)
- 3/4 cup each chopped carrot, celery and onion
- 1 tablespoon canola oil
- 1 garlic clove, minced
- 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
- 1 cup chicken broth
- 3/4 cup cubed peeled potatoes
- 3/4 cup frozen peas
- 2 tablespoons minced fresh parsley
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup condensed cream of chicken soup, undiluted
- 1/4 teaspoon hot pepper sauce
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/3 cup unsweetened applesauce
- 2 tablespoons butter, melted
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer.
- In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through.
- In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell.
- In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened.
- Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).
Nutrition Facts1 piece: 525 calories, 21g fat (8g saturated fat), 50mg cholesterol, 1023mg sodium, 66g carbohydrate (10g sugars, 4g fiber), 19g protein.
Jan 31, 2012
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Aug 5, 2011
After rating this I realized I did not note that 1/2 the topping recipe is plenty, it is thick!
Aug 5, 2011
I made this over the Winter, it is Excellent with some changes. I increased the veggies to 1 cup each and added some fresh chopped yellow or orange peppers. Fresh Corn could be added if desired. 2 cups chicken were used and no hot pepper sauce used. This would actually fill 2-9 inch pie shells.