Tuesday, April 14, 2009

Tasty Made Over Chicken Pot Pie

This is a lower calorie version of a chicken pot pie. My husband loves them but, they are full of fat and calories. It's really a comfort food! Try this and see how it tastes. To change up this recipe you could try to find a baking mix that is whole wheat or grain. Even for those that need gluten free you could just mix up a baking mix with the same amount of dough as this recipe calls for. You can also use the veggies that you like. Some people like corn in theirs, peas, carrots, pearl onions, it really is endless. If you want the sauce thickened you can use corn starch which will eliminate problems for those that need to eliminate the gluten. Fresh herbs like basil, thyme, chives, and rosemary can kick it up even further to be very flavorful!

For the filling:
Cooking spray
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
4 teaspoons olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
2 cloves garlic, minced
1 1/2 cups lowfat milk
1/4 cup all-purpose flour
1 cup low-sodium chicken broth
1 cup peas, thawed if frozen
1 1/2 tablespoons fresh thyme leaves

For the biscuit crust:
1/2 cup whole-wheat flour
1/4 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons canola oil
1/2 cup lowfat buttermilk

To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.

Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. .

Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.

To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.

Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

recipe by Ellie Krieger


Nightowl Mama said...

Its one am my mouth is watering and oh that chicken pot pie looks so so good. I must make that this week. I just love homemade chicken pot pie.

Rob said...

Sounds yummy. I have been wanted Pot Pot for a few weeks now, not sure why.

I am following you now and I grabbed your button!

The Jacobsen Family! said...

MMMM, sounds good! I'll have to try this! Or, you can come over and make it for me! =)~