Cheddar chicken pot pie

Yield: 6 Servings

Measure Ingredient
Crust----
1 cup Low-fat baking mix
¼ cup Water
Filling----
1½ cup Chicken broth
2 cups Potatoes -- peeled and
Cubed
1 cup Carrots -- sliced
½ cup Celery -- sliced
½ cup Onions -- chopped
½ cup Bell peppers -- chopped
¼ cup Unbleached flour
1½ cup Skim milk
2 cups Fat-free cheddar cheese --
Grated
4 cups Chicken, skinless light meat
Cooked and cubed
¼ teaspoon Poultry seasoning

Preheat oven to 425. To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust. To prepare filling, heat broth in a saucepan.

Add potatoes, carrots, celery, onions, and bell peppers. Simmer 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.

Recipe By : Welcome Home For The Holidays From: owner-Mm-Recipes@... O

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