Chicken Pot Pie V

Recipe View Preheat your oven to 400°F (200°C).

Recipe View Prepare the Crust: In a medium bowl, whisk together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gently stir in the cold nonfat milk until just combined. Form the dough into a ball, wrap it in plastic wrap, and refrigerate while you prepare the filling. (Prep time: 15 minutes)

Recipe View Sauté Aromatics and Vegetables: Spray a large nonstick skillet with cooking spray. Heat over medium heat. Add the chopped onion and minced garlic and cook until softened and fragrant. (Cook time: 5 minutes)

Recipe View Simmer the Filling: Add the chicken broth, cubed potatoes, chopped carrots, and thawed mixed vegetables to the skillet. Bring to a simmer, then reduce heat and cook partially covered until the potatoes are slightly undercooked (they should still have a bit of bite), about 12 minutes. (Cook time: 12 minutes)

Recipe View Create the Creamy Base: In a small bowl, whisk together the reduced-fat cream of chicken soup and 1.5 tablespoons of flour until smooth. This will prevent any lumps in your sauce.

Recipe View Combine and Assemble: Add the soup mixture to the skillet with the vegetables. Stir in the cooked chicken, fresh parsley, dried basil, and dried thyme. Season with salt and pepper to taste. Pour the mixture into a 2-quart casserole dish. (Prep time: 5 minutes)

Recipe View Top with Crust: On a lightly floured surface, roll out the chilled dough to fit the top of the casserole dish. Carefully lay the dough over the filling and prick it several times with a fork to allow steam to escape during baking. (Prep time: 10 minutes)

Recipe View Bake to Golden Perfection: Bake in the preheated oven for 25 minutes, or until the crust is golden brown and the filling is bubbly. (Cook time: 25 minutes)

Recipe View Rest and Serve: Let the pot pie rest for 5 minutes before serving. This allows the filling to thicken slightly and prevents burns. (Rest time: 5 minutes)