Old Fashioned Chicken Pot Pie

What could be homier than this creamy pot pie with its old- fashioned quilted crust? A great way to use up leftover chicken!

• Ready In: 55 mins
• Serves: 4

Ingredients

• Topping

• 3⁄4 cup  tsps all-purpose flour
• 1  teaspoon all-purpose flour
• 3⁄4 teaspoon double-acting baking powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon baking soda
• 1⁄4 cup  tbsps skim milk buttermilk
• 1  tablespoon skim milk buttermilk
• 1  tablespoon  Butter Buds

• Filling

• 1  teaspoon  Butter Buds
• 1  cup  diced carrot
• 1⁄2 cup  minced onion
• 1⁄2 cup  minced celery
• 1 1⁄2 cups fat-free chicken broth
• 1⁄2 cup  evaporated skim milk
• 3  tablespoons all-purpose flour
• 12  ounces  skinless  cooked chicken, diced
• 1  cup  frozen  baby onion, thawed and drained
• 1⁄2 cup frozen green pea, thawed
• 2  teaspoons fresh lemon juice
• 1  teaspoon prepared mustard
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon dried thyme leaves
• 1⁄4 teaspoon dried marjoram
• 1  pinch dried sage

Directions

1. Adjust oven racks to divide oven into thirds. Preheat oven
2. to 425oF. Spray large baking sheet and an 8" square
3. baking pan with nonstick cooking spray.
4. To prepare topping, in small bowl, combine 3/4 cup of the
5. flour, the baking powder, salt and baking soda; stir in
6. buttermilk and margarine quickly (mixture will be lumpy).
7. Turn dough out onto prepared baking sheet. Sprinkle
8. fingertips with the remaining 1 teaspoon flour; pat dough
9. into a 7 1/2" square. With sharp knife, score dough into 8
10. squares. Bake in upper third of oven, 10 minutes, until
11. lightly browned but not fully baked through. Remove
12. topping from oven; set aside. Leave oven on.
13. To prepare filling, in medium saucepan, melt margarine; add
14. carrots, minced onion and celery. Cook over medium heat,
15. stirring frequently, 3 minutes, until lightly browned. Add
16. 1/2 cup of the broth; bring liquid to a boil. Reduce heat to
17. low; simmer until carrots are tender.
18. In small bowl, with wire whisk, combine the remaining 1 cup
19. broth, the milk and flour, blending until flour is dissolved;
20. strain and add to carrot mixture. Stirring constantly,
21. bring mixture to a boil over medium-high heat; reduce heat
22. to low. Simmer 10 minutes, stirring frequently. Stir in
23. chicken, baby onions, peas, lemon juice, mustard, salt,
24. pepper, thyme, marjoram and sage.
25. Transfer chicken mixture to prepared baking pan. Place
26. topping over chicken mixture; bake in upper third of oven
27. 15 minutes, until topping is golden brown and filling is
28. bubbling.