Chicken Pot Pie V

1 cup all-purpose flour

2 teaspoons baking powder

½ teaspoon ground sage

¼ teaspoon salt

2 tablespoons butter

⅓ cup cold nonfat milk

1 cup chopped onions

2 cloves garlic

1 cup chicken broth

1 ½ cups potatoes, peeled and cubed

1 ½ cups carrots, chopped

1 cup frozen mixed vegetables, thawed

1 (10.75 ounce) can reduced fat cream of chicken soup

1 ½ tablespoons all-purpose flour

2 cups cooked, cubed chicken breast meat

2 tablespoons chopped fresh parsley

½ teaspoon dried basil

½ teaspoon dried thyme

salt and pepper to taste

Preheat oven to 400 degrees F (200 degrees C).

To Make Crust: Mix together 1 cup flour, baking powder, sage, and 1/4 teaspoon salt. Cut in butter or margarine until mixture is crumbly. Stir in milk. Gather dough into a ball, wrap in plastic, and allow to rest in refrigerator.

Spray a large nonstick skillet with cooking spray. Cook onions and garlic together over medium heat until soft, about 5 minutes. Add broth, potatoes, carrots, and mixed vegetables. Simmer partially covered for 12 minutes. Potatoes should be slightly undercooked.

In a small bowl, combine cream of chicken soup and flour. Mix until smooth. Add mixture to vegetables along with chicken, parsley, basil, thyme, salt, and pepper. Pour mixture into a 2 quart casserole dish.

Roll out dough to fit top of casserole dish. Lay dough over filling and prick with a fork several times.

Bake in preheated oven for 25 minutes, until crust is golden brown. Allow to sit 5 minutes before serving.