Cheddar Chicken Pot Pie

Robyn Fischesser


★★★★★ 1 vote


1 c
low-fat baking mix
1/4 c
1.5 c
chicken broth
2 c
potatoes, peeled and cubed
1 c
carrots, sliced
1/2 c
sliced celery
1/2 c
chopped onion
1/2 c
chopped green bell pepper
1/4 c
1.5 c
skim milk
2 c
fat-free cheddar cheese or lowfat shredded
4 c
cooked chicken, diced
1/4 tsp
poultry seasoning


1Preheat oven to 425.
2To prepare crust, combine 1 cup baking mix and water until soft dough forms; beat vigorously.
3Gently smooth dough into a ball on floured surface.
4Knead 5 times.
5Follow directions accordingly for crust.
6To prepare filling, heat broth in a saucepan.
7Add potatoes, carrots, celery, onions and bell peppers.
8Simmer 15 minutes or until all is tender.
9Blend flour with milk.
10Stir into broth mixture.
11Cook and stir over medium heat until slightly thickened.
12Stir in cheese, chicken and poultry seasoning.
13Heat until cheese melts.
14Spoon into a 2-quart casserole dish.
15Place crust over filling in casserole.
16Seal edges.
17Make slits in crust for steam.
18Bake, for 40 minutes or until golden brown.

About Cheddar Chicken Pot Pie

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy