Easy Potpie
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 6 servings.
The first time you make this recipe, you'll understand how it got its name. Just about as fast as you can open a couple of cans and brown a crust, it's done. It's great year-round, but it's especially suited to the winter months because it comes out of the oven hearty and steaming hot.
Ingredients
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3 cups cubed cooked chicken or turkey
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1 can (15 ounces) mixed vegetables, drained or 2 cups frozen mixed vegetables, thawed
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1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
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1/4 cup chopped onion
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2 tablespoons all-purpose flour
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2 cups chicken broth
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1/4 teaspoon dried rosemary, crushed
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1/4 teaspoon pepper
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BISCUIT TOPPING:
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1 cup self-rising flour
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1/2 teaspoon pepper or lemon-pepper seasoning
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1 cup buttermilk
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1/2 cup butter, melted
Directions
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1.
In a saucepan, combine chicken, vegetables, soup, onion and flour. Stir in the broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish.
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2.
For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown.
Nutrition Facts
1 each: 429 calories, 23g fat (12g saturated fat), 107mg cholesterol, 1396mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 27g protein.
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