Chicken Pot Pie (Eating Well) |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This healthier pot pie recipe includes homemade biscuits with thyme and buttermilk. You can substitute any vegetables that you like - Ive even thrown a bag of mixed veggies in there and it is still delicious. Ingredients:
3 teaspoons canola oil, divided |
1 cup frozen pearl onions, thawed |
1 cup peeled baby carrots |
10 ounces cremini mushrooms, halved |
2 1/2 cups reduced-sodium chicken broth, divided |
1/4 cup cornstarch |
2 1/2 cups diced cooked chicken or 2 1/2 cups turkey |
1 cup frozen peas, thawed |
1/4 cup reduced-fat sour cream |
1/4 teaspoon salt |
fresh ground pepper, to taste |
3/4 cup whole wheat pastry flour |
3/4 cup all-purpose flour |
2 teaspoons sugar |
1 1/4 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon dried thyme |
1 1/2 tablespoons cold butter, cut into small pieces |
1 cup fat-free buttermilk |
1 tablespoon canola oil |
Directions:
1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes.
2. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan.
3. Add 2 cups broth and bring to a boil; reduce heat to a simmer.
4. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.
5. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
6. To prepare biscuit topping and bake potpie: Preheat oven to 400°F.
7. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
8. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.
9. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. .
10. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.
11. Let cool for 10 minutes before serving.
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