Chicken Pot Pie Serves six--1-1/2 cups per serving.
Vegetable oil spray 16 oz. pkg. frozen unseasoned mixed vegetables, any combination 2/3 c. low-fat, low-sodium chicken broth 2 tsp cornstarch 2 tbsp water 1 lb. cooked, boneless chicken breasts, chopped 2/3 c. fat-free or low-fat buttermilk 1 egg 1 tbsp light stick margarine, melted and cooled 2/3 c. whole-wheat pastry flour 1/3 c. cornmeal 1/2 tbsp baking powder 1/4 tsp salt 2 tbsp minced, fresh parsley Preheat oven to dg425. Lightly spray and 11- by 7- by 2-inch glass baking pan. In medium saucepan cook frozen vegetables using package directions omitting salt and margarine. In same saucepan, bring broth to a boil over medium-high heat. Place cornstarch in small bowl. Add water, stirring to dissolve. Stir into hot broth. Cook for 1 minute, or until mixture comes to a boil and thickens. Stirring frequently. Remove from heat. Stir in chicken and vegetables. Pour into baking pan. For crust: In medium bowl, whisk together buttermilk, egg and margarine. Stir in remaining ingredients until just combined. Spread batter over chicken mixture. Bake, uncovered, 30-35 minutes or until crust is golden brown and toothpick inserted in center of crust comes out clean. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
