Healthy Chicken Pot Pie With Biscuit Crust
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
- Servings: 4
- 1 cup onion, chopped
- 1 garlic clove, minced
- 1 cup reduced-fat chicken broth
- 1 1/2 cups diced potatoes, peeled
- 1 1/2 cups chopped carrots
- 1 cup green beans, cut in 1 inch pieces
- 1 (10 ounce) can reduced-fat cream of chicken soup (or cream of mushroom)
- 1 1/2 tablespoons all-purpose flour
- 2 cups chopped cooked chicken breasts
- 2 tablespoons fresh parsley, chopped
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 cup all-purpose flour
- 1/2 teaspoon ground sage
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons butter or 2 tablespoons margarine
- 1/3 cup skim milk
Recipe
- 1 in a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
- 2 add broth, potatoes, carrots and beans.
- 3 bring to a boil.
- 4 reduce heat to medium-low.
- 5 simmer for 12 minutes, partially covered.
- 6 potatoes should be a bit undercooked.
- 7 remove from heat.
- 8 combine condensed soup and flour in a small bowl.
- 9 add to vegetables, along with chicken, parsley, basil, thyme and pepper.
- 10 stir well.
- 11 pour into a casserole dish (i use a 9 x 9 pyrex baking dish).
- 12 prepare biscuit crust.
- 13 combine flour, baking powder, sage and salt.
- 14 cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
- 15 stir in milk.
- 16 form the dough into a ball, adding a bit more flour if too sticky.
- 17 on a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
- 18 place dough on top of chicken mixture.
- 19 prick dough with a fork several times.
- 20 bake at 400 f for 25 minutes, until crust is golden brown.
- 21 let stand for 5 minutes.
- 22 serve.
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