Healthy & Easy Chicken Pot Pie Recipe
- 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
- Coat a baking sheet with cooking spray
- Season chicken with salt and pepper
- Bake chicken at 350 for 20 minutes or until juices run clear, shred or dice
- Coat a pot with cooking spray and sautee onion until soft
- Add chicken broth, carrots, corn, peas, thyme, garlic powder and pepper
- Bring to a boil, then reduce heat and simmer until vegetables are tender (about 5 minutes)
- Slowly sprinkle flour into the vegetable mixture, stirring constantly. It will thicken as you do this
- Slowly add milk, stirring constantly
- Add diced chicken
- Continue simmering until sauce is thickened, about 3 minutes
- Coat a baking dish with cooking spray and pour mixture into it
- Place biscuits on top of pot pie
- 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/
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