Cooking for the Rushed series of cookbooks recipe by Sandi Richard

Chicken Pot Pie with Green Leaf Salad

from Cooking for the Rushed-Life's On Fire by Sandi Richard

Equipment List:
Lge nonstick stove-top pot or wok
Rectangular lasagna or cake pan
Lge cake pan (optional)
Colander
Salad spinner
Salad bowl
Cutting board
Sharp meat knife
Sharp veggie knife
Lge mixing spoon
Measuring cups & spoons

Per serving:
Calories
Fat
Protein
Carbohydrate

333
7.4 g
24.8 g
41.7 g

Cnd. Food Choices:
Starch
Fruits + Veg
Milk 1%
Sugars
Protein
Fat

2
1
0
0
2 1/2
1

Instructions

Ingredients

Preheat oven to 400° F.

Heat oil in a large nonstick wok or stove-top pot on med-high.
Cut chicken into bite size pieces and gradually add to pan as you chop.Toss until meat is no longer pink.

1 tsp canola or olive oil

3 boneless skinless chicken breasts
(1 lb or 450 g)

...while meat is browning...

Chope onion (finely) and add to pan. Wash and slice mushrooms, adding to meat pan as you cut. Add spices and stir.

1 onion
10 mushrooms
1/2 tsp salt
1/2 tsp ground sage
1/4 tsp marjoram
1/4 tsp thyme leaves

Add to pan in this order: butter, flour and gradually add milk. Stir until thickened.

1-1/2 Tbsp butter or margarine
1-1/2 Tbsp flour
1 cup 1% milk

Rinse vegetables under cold water in a colander. Add vegetables to meat pan, stirring until mixed. Cover and cook for about 3 minutes. Pour this entire mixture into a rectangular oven-safe baking dish or pan.

1 cup frozen mixed vegetables

Separate biscuits and place them on top of chicken mixture.
Bake in hot oven. Set timer for 18-20 min or until biscuits are golden brown.

1 pkg (340 g) Pillsbury Country Biscuits
If you don't like the consistency of a dumpling on the bottom of the biscuit, bake the biscuits on a separate pan beside the pot pie.

...while pot pie is cooking...

Tear lettuce into bite size pieces into salad spinner. Rinse under cold water and spin dry. Transfer to a salad bowl and refrigerate until chicken pot pie is ready.
Pour dressing over salad and toss to coat just before serving.

1 head green leaf lettuce

3 Tbsp low-cal dressing
I like balsamic vinaigrette with this meal.
Optional grated carrot for garnish aaand my kids looove their croutons.

Serves 4-6