Thread: Help! Is anyone @ home AND has the newest issue of Family Circle??

I ran off and left mine at home and was going to make a chicken potpie recipe that they had listed. I know it had chicken, green beans, other veggies, and puff pastry. But, I need to go to the store before going home to get the ingredients.

Can anyone help?? TIA!!!

I found this one on the Family Circle website...

Chicken Potpie

Makes 6 servings at $1.27 each. Prep: 20 minutes. Cook: 30 minutes. Bake: at 450° for 35 minutes.

Filling:
1 pound small new potatoes, quartered
4 carrots, peeled, cut crosswise into 1/ 2-inch-thick slices
2 cans (133/ 4 ounces) reduced- sodium chicken broth
1 pound chicken cutlets, cut into 1/ 2-inch pieces
1 package (10 ounces) frozen petite peas, thawed
1 cup low-fat milk (1%)
1/ 3 cup all-purpose flour
1/ 4 cup grated Parmesan cheese
Biscuit Topping:
1/ 4 cup chopped onion
2 tablespoons butter
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/ 4 teaspoon baking soda
1 teaspoon salt
1/ 3 cup solid vegetable shortening
3/ 4 cup buttermilk


1. Prepare Filling: Simmer potato, carrot and broth in skillet 15 minutes until tender. Add chicken; cook until no longer pink in center, 5 minutes. Remove chicken and vegetables with slotted spoon to large bowl. Strain broth through sieve. Stir peas into chicken mixture.
2. Whisk milk into flour in saucepan. Stir in Parmesan. Cook over medium heat, stirring, until thickened, 5 minutes. Slowly stir in 1 cup reserved broth. Cook until thickened, stirring, 3 minutes. Add to chicken.
3. Preheat oven to 450°. Coat 13 x 9-inch baking dish with cooking spray. Pour chicken mixture into dish.
4. Prepare topping: Sauté onion in butter in skillet for 5 minutes. Sift together flour, baking powder, baking soda and salt into bowl. Cut shortening into flour mixture until it resembles coarse meal. Make well in center; pour in onions and buttermilk; toss with fork until ball forms.
5. Press dough out onto lightly floured surface into 12 x 6-inch rectangle. Starting with short end, fold dough over in half. Press out into rectangle again. Give dough quarter turn. Repeat folding and turning 10 times. With lightly floured rolling pin, roll into 14 x 5-inch rectangle. Cut lengthwise into 1/ 2-inch-wide strips. Arrange strips in crisscross pattern over casserole; trim lengths to fit; tuck ends down into side of dish.
6. Bake in lower half of 450° oven 35 minutes until lightly browned and bubbly. Let stand 10 minutes.



Nutritional Value Per Serving: 612 calories, 23 g fat, 28 g protein, 72 g carbohydrates, 911 mg sodium, 52 mg cholesterol.

I have the Feb. 15th issue.

Chunky Chicken Potpie

3 cups diced, cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 can (19 ounce) kidney beans, drained and rinsed
1 jar ( 4 1/2 ounces) sliced mushrooms, drained
1 can ( 4 1/2 ounces) diced green chiles, drained
1/2 teaspoon dried sage
1/2 teaspoon fried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1 sheet frozen puff pastry, thawed according to package directions
1 egg mixed w/ 1 tablespoon water
1 tablespoon grated Parmesan


This is just the ingredients since you said you mag is at home but if you need them I can post them for you.

Originally Posted by JKATHERINE

I found this one on the Family Circle website...

Chicken Potpie

Thanks JK - I found that one also, but the one I'm looking for was for (4) individual potpies that have puff pastry on top. It's about 1/2 the calories of most recipes. Thanks for the help though!