Healthy & Easy Chicken Pot Pie Recipe
 
 
Ingredients
  • 1 lb of chicken (breasts are healthiest, but you can use thigh and leg meat too)
  • 1 large onion, diced
  • 2 cups low-sodium chicken broth
  • 1 cup frozen, sliced or diced carrots
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ¼ tsp pepper, plus a little for seasoning
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ½ cup whole wheat flour
  • 1 ½ cups reduced-fat milk
  • 1 can Pillsbury reduced-fat buttermilk biscuits
Directions
  1. Coat a baking sheet with cooking spray
  2. Season chicken with salt and pepper
  3. Bake chicken at 350 for 20 minutes or until juices run clear, shred or dice
  4. Coat a pot with cooking spray and sautee onion until soft
  5. Add chicken broth, carrots, corn, peas, thyme, garlic powder and pepper
  6. Bring to a boil, then reduce heat and simmer until vegetables are tender (about 5 minutes)
  7. Slowly sprinkle flour into the vegetable mixture, stirring constantly. It will thicken as you do this
  8. Slowly add milk, stirring constantly
  9. Add diced chicken
  10. Continue simmering until sauce is thickened, about 3 minutes
  11. Coat a baking dish with cooking spray and pour mixture into it
  12. Place biscuits on top of pot pie
  13. Bake for 20 minutes at 350 or until biscuits are golden brown
Recipe by Motherhood on the Rocks at http://motherhoodontherocks.com/healthy-easy-chicken-pot-pie-recipe/