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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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135
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 15, 2009 3:43 PM
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HERE's then YOUR biggest challenge in the kitchen is
Baking
Seeing you never measure, we could see why you are scared to bake hey?.
But you have an arsenal of recipes.
something specific would be "I to can google it", it's your turn to post your real Baking recipes.
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Posts:
135
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 15, 2009 9:01 AM
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I would say that Gordon Ramsey makes better Tuna Salad Sandwiches then Emeril Green anytime.
And what would Emeril Green put in a bento box (Japanese-style lunchbox) that has small compartments for food. anyway?. hmmmmmmm?.
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Posts:
135
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 14, 2009 6:30 PM
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Don't let a fear of calories and fat stop you (unless your Oprah Winfrey) from enjoying your favorite warm chicken dinners. The healthier versions of classic chicken comfort foods let you have all the taste you crave without derailing your diet.
Chicken Potpie
This chicken potpie is studded with peas, mushrooms, carrots, and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect.
Yields: 6 servings
Total Time: 1 hr 5 min
Prep Time: 15 min
Ingredients
Filling
3 teaspoon(s) canola oil, divided
1 cup(s) frozen pearl onions, thawed
1 cup(s) peeled baby carrots
10 ounce(s) cremini mushrooms, halved
2 1/2 cup(s) reduced-sodium chicken broth, divided
1/4 cup(s) cornstarch
2 1/2 cup(s) diced cooked chicken, or turkey
1 cup(s) frozen peas
1/4 cup(s) reduced-fat sour cream
1/4 teaspoon(s) salt
Biscuit Topping
3/4 cup(s) whole-wheat pastry flour (see Tips & Techniques)
3/4 cup(s) all-purpose flour
2 teaspoon(s) sugar
1 1/4 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) dried thyme
1 1/2 tablespoon(s) cold butter, cut into small pieces
1 cup(s) nonfat buttermilk (see Tips & Techniques)
1 tablespoon(s) canola oil
Directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt, and pepper. Transfer the filling to a 2-quart baking dish. To prepare biscuit topping and bake potpie: Preheat oven to 400 F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Tips & Techniques
Ingredient note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": Mix 1 tablespoon lemon juice or vinegar with 1 cup milk.
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Posts:
135
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 14, 2009 6:00 PM
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If you ladies have a very hard time sticking to a recipe, Moderator_Jane and Val, how could you make it then on
Gordon Ramsay's TV show?. hmmmmmmmmm ?.
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Moderator_Jane
Posts:
1,656
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 14, 2009 9:21 AM
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> Oh chuck this will be a stretch for me, I don't
> measure a thing...I'm gonna log for the night but
> I'll get right to ya in the morning! Don't lose hope
> on me though, just need a good night of sleep. See
> you in the morning,.
I'm with you, Val. I have a very hard time sticking to a recipe, especially after I've cooked a dish a time or two. I have read that it's more important to stick with a recipe when you're baking, but even there I'm constantly courting disaster.
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Posts:
182
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 13, 2009 10:30 PM
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also, I have an arsenal of recipes, if you are looking for something specific, let me know...we WILLL find it!!!!!!!!!!!!!
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Posts:
182
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 13, 2009 10:28 PM
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Oh chuck this will be a stretch for me, I don't measure a thing...I'm gonna log for the night but I'll get right to ya in the morning! Don't lose hope on me though, just need a good night of sleep. See you in the morning,.
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Posts:
135
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 13, 2009 10:22 PM
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Please share these cooking secrets with us all.
I bet you make the best as well. Seeing you always make home-made sauce and meatballs.
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Posts:
182
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 13, 2009 10:17 PM
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I always make home-made sauce and meatballs. My family loves this recipe! I do make my own version of meatballs and sauce for potpies. Such a good thing and I think lit gets looked over too much!
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Posts:
135
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 13, 2009 10:07 PM
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My all-time favorite recipe. is and was Spaghetti and meatballs as well, have you made Chicken or Turkey Pot Pie's yet?.
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Posts:
182
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Re: Chicken or Turkey Pot Pie
Posted:
Oct 13, 2009 9:58 PM
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Chicken...Totally!!!!! JMO!!!!!!!!!!!!!
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Posts:
135
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Chicken or Turkey Pot Pie
Posted:
Oct 13, 2009 9:56 PM
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Chicken or Turkey Pot Pie
At last I have found a Pot Pie even a diabetic can eat, so if you have been missing this tasty dish you can now go back to enjoying it without any guilt. It's simple to make and your family will love the homemade taste. Since I don't like the taste of mushrooms in this pot pie I use thin sliced carrots instead.
Makes 4 servings:
Ingredients:
2 tsp. margarine or butter
1/2 cup + 2 Tbsp chicken broth (fat-free,reduced-sodium) divided
2 cups sliced mushrooms (optional)
1 cup diced red bell peppers
1/2 cup chopped onion (sweet)
1/2 cup chopped celery (save leaves for garnish)
2 Tbsp all purpose flour
1/2 cup half and half (fat-free)
2 cups cubed cooked chicken or turkey breast
1 tsp minced fresh dill
1/2 tsp salt
1/4 tsp black pepper
2 refrigerated crescent rolls
Instructions:
Heat margarine(or butter) and 2 tablespoons chicken broth in medium saucepan until margarine (or butter) is melted.
Add mushrooms , bell pepper, onion and celery
Cook 7 to 10 minutes or until tender, stirring frequently.
Stir in flour, cook 1 minute.
Stir in remaining 1/2 cup chicken broth;
cook and stir until liquid thickens.
Reduce heat and stir in the half and half
Add chicken or turkey, dill, salt and black pepper.
Preheat oven to 375* F
Spray a 1 quart casserole with nonstick cooking spray
Spoon chicken or turkey mixture into prepared dish.
Roll out crescent rolls and place on top of mixture
Bake for 20 minutes or until top is golden and filling is bubbly.
If you don't like mushrooms try using 1 cup of sliced carrots or some green peas.
This may increase the carbs so be sure to add an extra gram or two when counting.
I serving = 1 cup
Nutrients per serving:
Calories: 256
Total fat: 8g
Sat.fat: 2g
Sodium: 541mg
Carbohydrates 18g
Fiber: 2g
True carbohydrates:16g
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