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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Everyone will love the hearty combination of vegetables, chicken and sauce in this unique version of chicken potpie. And the tasty homemade crust is so simple to prepare. Ingredients:
crust: |
1/2 cup butter, softened |
1 cup (8 ounces) sour cream |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1 teaspoon salt |
1 teaspoon dried sage |
filling: |
1/2 cup each chopped carrots, green pepper, sweet red pepper and onion |
1/2 cup sliced fresh mushrooms |
2 tablespoons butter |
2 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup shredded cheddar cheese |
Directions:
1. In a large bowl, beat the butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; gradually add to butter mixture (mixture will be sticky). Spread onto the bottom and up the sides of an ungreased 10-in. pie plate.
2. For filling, in a large saucepan, saute vegetables in butter over medium heat until crisp-tender. Stir in chicken and soup. Spoon into the crust. Sprinkle with cheese.
3. Bake at 400° for 30-35 minutes or until lightly browned. Let stand for 10 minutes. Yield: 6-8 servings.
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