main : poultry recipes : chicken recipes absolutely cooking  main  assortments  barbecue & grilled  beverages  chocolate  dairy food  dipping & topping  family choice  favorite countries  fish & seafood  holidays  kids meal  main dish  meat  microwave  noodles  pasta  poultry  quick meal  rice  salad  side dish  soups  special diets  vegetables   Chicken Pot Pie Filling Send this Recipe Printer Version Servings: 6 persons Time to make: 15-20 minutes baking Calories per Servings: calories 425, fat 10 grams, sugar 13 grams INGREDIENTS: 1 1/4 cup rice flour 1/4 cup Crisco 1/4 cup white karo syrup 1 cup diced carrots 1 cup frozen peas 1 cup fat free milk 1 tsp xanthan gum 29 oz chicken broth 20 oz valley fresh white meat chicken 6 tbsp corn starch 4 tbsp cold water topping 3 medium potatoes 1 egg white rice pie crust STEP BY STEP: Preheat oven to 450 degrees F. Peel cube and boil potatoes until consistency to mash Cool in freezer, mash using egg white instead of liquid Roll between two pieces of plastic wrap to approximate 1/2" thick and diameter to cover top of pie If using fresh carrots, dice and cook until tender. If frozen, prepare according to package directions Prepare peas according to package directions. Bring chicken broth to boil in large pot Mix milk and corn starch thoroughly and add to boiling broth Stir until slightly thickened. Drain canned chicken and add to mixture Drain and add cooked carrots and peas to mixture. Reduce heat and simmer, stirring occasionally, while preparing crust Mix shortening and syrup in small bowl. Sift together rice flour and xanthan gum and add to shortening mixture Blend with pastry blender. Add cold water and mix to dough consistency Roll out between two pieces of plastic wrap to diameter to line baking dish Remove top layer of plastic wrap and turn into 2-quart glass baking dish sprayed with cooking spray Press to completely line baking dish, then remove remaining piece of plastic wrap Pierce bottom several times with fork. Pour filling mixture into crust Remove top layer of plastic wrap from potato mixture. Turn on to top of pie. Remove remaining piece of plastic wrap Bake 15 to 20 minutes (until topping browns slightly). related recipes Grilled Chile Wings Barbecued Chicken Thighs Grilled Chicken with Citrus Salsa Grilled Lemon Chicken Chicken With Mushroom Almond Chicken Chicken Fried Rice With Chinese Sausage Teriyaki Roll-Ups Chicken Salad Sandwich   Copyright ©2000-2006. Absolutely Cooking ALL RIGHTS RESERVED