Starvin’ Guy Chicken Pot Pie
1 c. chopped onions
1 clove garlic, minced
1 c. low-sodium, reduced-fat chicken broth
1-1/2 c. peeled, cubed potatoes
1-1/2 c. chopped carrots
1 c. sliced green beans (cut into 1" pieces)
1 can (10oz) reduced-fat Cream of Mushroom Soup, undiluted
1-1/2 Tbsp. flour
2 c. chopped cooked chicken breast (about 3/4 lb.)
2 Tbsp. chopped fresh parsley
1/2 tsp. each of basil and thyme
1/4 tsp. pepper
1 c. flour
2 tsp. baking powder
1/2 tsp. sage
1/4 tsp. salt
2 Tbsp. butter or margarine
1/3 c. skim milk
Spray large saucepan with non-stick spray. Add onions and garlic, cook over medium heat until tender. Add broth, potatoes, carrots, and beans, bring to a boil. Reduce heat to medium-low, partially cover and simmer for 12 min. Potatoes should be slightly undercooked. Remove from heat.
In a small bowl, stir together mushroom soup and flour. Add to vegetables, along with chicken and spices, stir well. Pour into a medium casserole dish.
To prepare crust, combine flour, baking powder, sage and salt. Using a pastry blender, cut in butter until “crumby”. Stir in milk. Form a ball with the dough. Add a bit more flour if the dough is too sticky. Roll out on a floured surface to fit the top of the casserole. Place dough over chicken mixture. Prick several times with a fork. Bake at 400Â°F for 25 minutes, until crust is golden brown.