Vegetable Chicken Potpie

Name: Vegetable Chicken Potpie
Ingredients: 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

21 ingredients

5 steps

Ingredients

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

Directions

1

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer.
2

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.
3

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.
4

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.
5

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).