VEGETABLE CHICKEN POTPIE
We briefly relocated to New Hampshire after 50 years in Ohio. One way we kept "close" to loved ones in the Midwest was by fixing family favorite like this.-Debbie Chilton, Madbury, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 22
Steps:
- Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425° for 8 minutes. Remove foil; bake 5 minutes longer., In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through., In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell., In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened. , Drop by spoonfuls over filling. Bake at 425° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).
Nutrition Facts : Calories 525 calories, Fat 21g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 1023mg sodium, Carbohydrate 66g carbohydrate (10g sugars, Fiber 4g fiber), Protein 19g protein.
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Hassan Mushtaq
[email protected]This recipe is a keeper. I'll definitely be making it again.
Mbabazi Flosha
[email protected]I'm not a fan of chicken potpie, but I tried this recipe and I was pleasantly surprised. It was really good!
Ali ahmad Khadim Hussain
[email protected]This is the best chicken potpie recipe I've ever tried. It's so easy to make, and it always turns out perfectly.
Raylou88 Patmore
[email protected]I followed the recipe exactly, but my potpie turned out dry. I'm not sure what I did wrong.
Saqib Aziz
[email protected]The filling was a little bland for my taste, but the crust was perfect.
Charis Jackson
[email protected]This chicken potpie is so easy to make, and it's always a crowd-pleaser. I love that I can use frozen vegetables, which makes it a great weeknight meal.
adi Sharma
[email protected]I've made this vegetable chicken potpie several times, and it's always a hit. It's a great comfort food dish that's perfect for a cold winter day.
Md Kabil
[email protected]This recipe is a great base for a chicken potpie. I like to add some chopped carrots and celery to the filling, and I also like to use a puff pastry crust.
Alom Khan
[email protected]I found that the potpie needed a little more seasoning. I added some garlic and rosemary, and it really improved the flavor.
Stella Manu
[email protected]The crust was a little too thick for my taste, but the filling was delicious.
rewan poudel
[email protected]This chicken potpie is a great way to use up leftover chicken. It's also a great dish to make ahead of time and freeze.
Mussa Turay
[email protected]I love that this recipe uses frozen vegetables. It makes it a quick and easy meal to prepare.
Red Pranto
[email protected]The recipe was easy to follow, and the dish turned out great. I will definitely be making this again.
Rashid Hanif
[email protected]I made this vegetable chicken potpie for a potluck, and it was a huge success. Everyone loved it!
New Islam New IsIam
[email protected]This chicken potpie was a hit with my family! The vegetables were tender and flavorful, and the chicken was cooked perfectly. The crust was golden brown and flaky.