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.