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Author Topic: Pot Pies  (Read 1499 times)

Sue Landow

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Pot Pies
« on: February 18, 2004, 07:40:32 PM »
 
 Chicken-Vegetable Pot Pies
 
     12 oz Chicken breast halves
      2 x  Med baking potatoes *
      1 t  Dry chicken bouillon powder
      2 T  Unsalted margarine
      1 c  Skim milk
      4 oz Can drained sliced mushrooms
      1 c  Flour
    1/4 t  Salt
    1/2 c  Nonfat buttermilk
  2 1/2 c  Water
    1/2 c  Chopped celery
     10 oz Pkg frzn mixed vegetables
      2 T  Flour
      1 t  Poultry seasoning
      1 crust
      1 t  Baking powder
      1 T  Plus 1 1/2 t margarine
 
  * peeled and cut into 1/2" cubes  Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside.  Add potatoes, celery, and bouillon pwder to broth; bring to a boil.
  Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside.  Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth.
  Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam.

CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden.

PER SERVING: 314 calories, 18.6 g  protein, 8.2 g fat, 41 g carbohydrates, 27 g cholesterol, 2.2 mg iron, 458 mg sodium, 116 mg calcium.

 6 Servings
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

Sue Landow

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Re: Pot Pies
« Reply #1 on: August 12, 2004, 02:38:56 PM »
  Lattice-Crust Turkey Pot Pies

      2 cn Chicken broth
           - (ready-to-serve,
           - 13 3/4 ounces ea.)
           Water
      1    Fresh turkey breast
           - skinless and boneless
           - (about 1 1/3 pounds)
      3 tb Butter; divided
     10 oz Frozen pearl onions
           - thawed and drained
    1/2 ts Sugar
    1/4 c  All-purpose flour
  2 1/2 c  Milk
    1/2 ts Dried marjoram, crushed
     10 oz Frozen petite peas
           - thawed and drained
      2 c  Julienne-cut peeled carrots
           Pie crust pastry
           - (for single-crust pie)
      1    Egg; beaten with...
      1 tb Water
 
  Heat chicken broth and 1 cup water in Dutch oven over high heat; bring to a boil. Add turkey and, if necessary, more water to cover. Reduce heat to low; simmer, uncovered, about 25 to 30 minutes (about 25 minutes per pound) or until turkey is cooked through. Remove turkey from broth. Let stand just until cool enough to handle. Cut into cubes; set aside. Skim and discard fat from broth. Strain broth; measure 1 cup for sauce (reserve remainder for another use). Heat 1 tablespoon butter in large saucepan over medium-high heat until butter is melted. Add onions and sugar; reduce heat to medium and sauté 3 minutes. Remove onions; stir remaining 2 tablespoons butter and flour into saucepan. Cook 1 to 2 minutes or until mixture is bubbly and slightly golden. stirring constantly. Whisk in milk and reserved 1 cup broth; cook until thickened, stirring constantly. Season with marjoram, salt and pepper. Stir in cubed turkey, onions, peas and carrots. Remove from heat.
 
  Preheat oven to 400 degrees. Divide turkey mixture among six 2-cup baking dishes or ramekins. Using a pastry wheel or knife, cut pie pastry into strips. Brush rim of each ramekin lightly with egg mixture. Arrange pastry strips decoratively on top of turkey mixture; press to adhere around edges. Bake 10 minutes. Reduce oven temperature to 350 degrees F; bake 25 minutes or until filling is bubbling and crusts are golden.
 
  Yield: 6 servings Serving Size: 1 piece
 
  Nutritional Information
 
                      per serving Calories 500 Total Fat 20 g Total
  Carbohydrates      35 g Protein 35 g Calcium 180 mg
 
"And again he said, Whereunto shall I liken the kingdom of God? It is like leaven, which a woman took and hid in three measures of meal, till the whole was leavened". Luke 13:20-21

 


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