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Chicken Pot Pies

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Ingredients
  Vegetable cooking spray 1
  Diced carrot 1 Cup (16 tbs)
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Frozen english peas 1⁄2 Cup (8 tbs), thawed
  Minced onion 1⁄4 Cup (4 tbs)
  Canned 99% fat free 30% less salt cream of chicken soup 21 1⁄2 Ounce (1 1/2 Cans, 10 3/4 Ounce Each, Undiluted)
  Water 1 1⁄2 Cup (24 tbs)
  Pepper 1⁄2 Teaspoon
  Dried whole thyme 1⁄4 Teaspoon
  Diced cooked chicken breast 3 Cup (48 tbs) (Skinned Before Cooking And Cooked Without Salt)
  Self raising flour 1 Cup (16 tbs)
  Margarine 1 1⁄2 Tablespoon
  Skim milk 1⁄4 Cup (4 tbs)
Directions

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add carrot, mushrooms, celery, peas, and onion.
Saute 5 minutes or until vegetables are tender.
Combine soup, water, pepper, and thyme in a medium bowl; stir well.
Add vegetables and cooked chicken, stirring well.
Spoon chicken mixture evenly into 6 (8-ounce) round baking dishes coated with cooking spray.
Place flour in a small bowl; cut in margarine with a pastry blender until mixture is crumbly.
Sprinkle milk (1 tablespoon at a time) evenly over surface, stirring with a fork until dry ingredients are moistened.
Drop dough evenly by spoonfuls onto chicken mixture.
Bake at 425° for 15 to 18 minutes or until crusts are golden.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken

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