Healthy Chicken Pot Pie With Biscuit Crust |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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A hearty one-dish meal that's healthy, too. Chicken, lots of vegetables, and a biscuit crust. From Looneyspoons . Ingredients:
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 |
Directions:
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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