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Monday, May 23, 2016

Easy Chicken Pot Pie - Frc Version

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

  • 32 ounces boneless skinless chicken breasts, cut in pieces and sauteed
  • 1 (14 ounce) can fat-free chicken broth (about 1-3/4 cups)
  • 1 teaspoon low-sodium instant chicken bouillon granules
  • 1 (10 ounce) can cream of mushroom soup, undiluted
  • 2 lbs carrots, sliced
  • 8 stalks celery, chopped
  • 1 large onion, chopped
  • 1/2 cup butter or 1/2 cup margarine, melted
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 cups skim milk
  • 4 teaspoons dried parsley flakes
  • salt and pepper

Recipe

  • 1 preheat oven to 350 degrees fahrenheit.
  • 2 place cooked chicken in single layer in casserole.
  • 3 while chicken is cooking, put chopped veggies in stock pot and add a small amount of water and salt and parboil until almost tender.
  • 4 resulting broth can be used instead of some of the chicken broth.
  • 5 add drained veggies to the chicken in the pan.
  • 6 in large bowl, combine soup, bouillon and 1/2 cup chicken broth.
  • 7 stir with whisk to blend.
  • 8 add remaining broth and mix.
  • 9 pour over chicken.
  • 10 add salt and pepper to taste.
  • 11 in medium bowl, mix melted butter, flour, milk and parsley.
  • 12 spoon evenly over soup mixture.
  • 13 bake for 40-50 minutes until a golden crust forms on top.

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