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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This is a combination of several recipes, trying to balance the joys of a full-fat pot pie with the nutritional demands of a low-fat lifestyle. Ingredients:
2 tablespoons butter |
2 tablespoons olive oil |
4 boneless skinless chicken breasts, cooked |
1 onion, diced |
2 celery ribs, diced |
8 ounces carrots, chopped in 1/4-inch rounds |
10 ounces mushrooms, sliced |
1 red bell pepper, diced |
12 ounces frozen tiny peas |
1/2 cup fat-free chicken broth |
3 cups skim milk |
5 tablespoons all-purpose flour |
1 teaspoon dried thyme |
salt and pepper |
2 cups low-fat biscuit mix (bisquick heart smart) |
2 eggs, beaten |
1/2 cup skim milk |
Directions:
1. Preheat oven to 375.
2. Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
3. Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
4. Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
5. Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
6. Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
7. Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
8. Bake for 20-30 minutes, or until the top is golden brown.
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