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Chicken & Corn Chowder Pot Pie




Source of Recipe


Wendy/wen774/EDC


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=1013.1

List of Ingredients




4 slices bacon
2 cups cooked chicken, cut to bite-size pieces
1 Cup chopped onions
2 minced garlic cloves
4 1/2 Cups Fat Free Chicken broth
1 3/4 C diced potato
1 can whole kernel corn
1/2 Cup All Purpose Flour
2 Cups Milk
salt to taste
white pepper to taste
cayenne to taste

Recipe



1) Cook bacon in a dutch oven. Heat til crisp. Remove bacon from pan. Crumble. Set aside. Add onion and garlic to pan and saute 5 minutes in the bacon drippings. Add broth and potato, and bring to a boil. Cover, reduce heat and simmer 20 minutes or til potato is tender. Add corn, stir well. Add chicken.

2)Put the flour in a bowl. Gradually add milk, stirring with a wisk until blended, add to soup. Bring to a boil over med-high heat. Reduce heat to medium and simmer 15 minutes or til thick, stirring frequently. Season to taste with salt, pepper and cayenne. Add the crisp bacon.
. . . . . . .
1 Cup Reduced Fat Bisquick
1/2 Cup milk
1 egg
3) Prepare bisquit crust by combining bisquick, milk and egg. Pour thickened chowder into a baking dish about 2/3 of the way up. Cover with the Bisquit mix. Bake at 400 for 30 minutes.