I was feeling inspired tonight and had fun creating this recipe. It turned out fabulously and got rave reviews from the boys!
The pot pies were easy to make and made plenty of left overs for lunch tomorrow which is an extra bonus! I made the same dough as I did for the cheeseburger pizza, adding pureed beans to up the fiber content. Here is the recipe:
Cheesy Chicken Pot Pies-Makes 12
-3 3/4 cup low fat bakery mix
1 1/2 cup white beans
3/4 cup water
1 can mixed vegetables
2 - 2 1/2 cups shredded cheese
Seasonings: garlic powder, onion powder, poultry seasoning, salt, pepper, parsley, etc.
-combine beans and water in blender and blend until smooth
-Measure baking mix into bowl. Reserve 1/3 cup of bean puree in measuring cup and set aside. Pour remaining beans into mix and stir together. Sprinkle dough with garlic and onion powder, poultry seasoning and parsley flakes.
-Dust countertop and dough with baking mix or flour and roll dough out to about 1/8 inch thick.
-In bowl combine canned vegetables, chicken and cheese. Sprinkle mixture with garlic and onion powders, poultry seasoning and any other spices of choice. Add remaining bean puree and stir to combine all ingredients.
-Cut dough into squares and fill each square with chicken mixture. Fold dough squares in half and press down edges to seal pocket.
-Place pockets on greased baking sheet.
-Mix 1 egg white with 1 TB of water and brush on top of pockets. This step is optional, but produces a crunchier top crust if brushed.
-Cut slits in the top of each pocket for venting. Bake pockets at 425 degrees for 20-25 minutes until gold brown.
For dessert we had a can of fruit cocktail that I fancied up a bit by adding fresh apple and orange slices.
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