-CRUST-
1 c Low-fat baking mix
1/4 c Water
FILLING
1 1/2 c Chicken broth
2 c Potatoes; peeled and cubed
1 c Carrots; sliced
1/2 c Celery; sliced
1/2 c Onions; chopped
1/2 c Bell peppers; chopped
1/4 c Unbleached flour
1 1/2 c Skim milk
2 c Fat-free cheddar cheese;
-grated
4 c Chicken, skinless light
-meat; cooked and cubed
1/4 ts 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.
Yields
6 Servings
