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Chicken Pot Pie Casserole
Serves 6 |
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Ingredients:
| 1 unbaked deep-dish pastry shell (9 inches) |
| 3/4 cup each chopped carrot, celery and onion |
| 1 tablespoon canola oil |
| 1 garlic clove, minced |
| 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes |
| 1 cup chicken broth |
| 3/4 cup cubed peeled potatoes |
| 3/4 cup frozen peas |
| 2 tablespoons minced fresh parsley |
| 2 tablespoons butter |
| 2 tablespoons all-purpose flour |
| 1 cup milk |
| 1/2 cup condensed cream of chicken soup, undiluted |
| 1/4 teaspoon hot pepper sauce |
| Topping: |
| 2 cups all-purpose flour |
| 3 teaspoons baking powder |
| 1/2 teaspoon baking soda |
| 1/4 teaspoon salt |
| 1 cup buttermilk |
| 1/3 cup unsweetened applesauce |
| 2 tablespoons butter, melted |
Directions:
- 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).
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