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). Yield: 6 servings.