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Print this Recipe    Chicken Potpie

Low-Fat Cheddar Chicken Pot Pie

1 cup low-fat baking mix
1/4 cup water

1 1/2 cup chicken broth
2 cup potatoes, peeled and cubed
1 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/4 cup unbleached flour
1 1/2 cup skim milk
2 cup fat-free cheddar cheese, grated
4 cup chicken, skinless light meat, cooked and cubed
1/4 tsp 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. Makes 4
servings.

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