Vegetable Chicken Potpie Recipe

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 425 ° for 8 minutes. Remove foil; bake 5 minutes longer. In a large skillet, saute vegetables in oil for 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add chicken; cook until no longer pink. Stir in broth; bring to a boil. Add the potatoes, peas and parsley. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. In a small saucepan, melt butter over medium heat. Stir in flour; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in soup until smooth. Add hot pepper sauce. Stir into vegetable mixture. Transfer to pastry shell. In a large bowl, combine the flour, baking powder, baking soda and salt. In a small bowl, combine the buttermilk, applesauce and butter; stir into dry ingredients just until moistened. Drop by spoonfuls over filling. Bake at 425 ° for 20-25 minutes or until puffed and golden brown (if necessary, cover edges loosely with foil to prevent overbrowning).