CRUST
1 cup low-fat baking mix
1/4 cup water
FILLING
1 1/2 cup chicken broth
2 cup potatoes -- peeled and
1 cubed
1 cup carrots -- sliced
1/2 cup celery -- sliced
1/2 cup onions -- chopped
1/2 cup bell peppers -- chopped
1/4 cup unbleached flour
1 1/2 cup skim milk
2 cup fat-free cheddar cheese --
1 grated
4 cup chicken, skinless light meat
1 cooked and cubed
1/4 tsp poultry seasoning
Directions
Preheat oven to 425. To prepare crust, combine 1 cup baking mix and
water until soft dough forms; beat vigorously. Gently smooth dough
into a ball on floured surface. Knead 5 times. Follow directions
accordingly for crust. To prepare filling, heat broth in a saucepan.
Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15
minutes or until all is tender. Blend flour with milk. Stir into
broth mixture. Cook and stir over medium heat until slightly
thickened. Stir in cheese, chicken, and poultry seasoning. Heat until
cheese melts. Spoon into a 2-quart casserole dish. Place crust over
filling in casserole. Seal edges. Make slits in crust for steam.
Bake, for 40 minutes or until golden brown.
Recipe By : Welcome Home For The Holidays
From: owner-Mm-Recipes@idiscover.Net O
Servings: 6 servings
Cheddar Chicken Pot Pie Recipe brought to you by Recipe Ideas
Categories: Casserole; Cheese; Chicken; Dessert; Pie
The History of Recipes
Historians have tracked the existence of recipes way back into distant history, in truth as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a number of documents which described recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvres, main meal and afters, a very modern way of dining. He also describes how the cooks of Roman times used a good variety of herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and parsley. As our culinary historical trip moves to more modern times there were two interesting recipe books from the fourteenth century - a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these books have no connection with the spicy food that we all know today, but rather descriptions of the types of food on the tables of the rich and wealthy people of the period. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like coriander, basil and rosemary. These new spices and herbs caused an explosion in cookery books, the majority of which still exist in private collections. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Cheddar Chicken Pot Pie recipe.
