CHICKEN POT PIE
This is a combination of several recipes, trying to balance the joys of a full-fat pot pie with the nutritional demands of a low-fat lifestyle.
Provided by KLHquilts
Categories Savory Pies
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375.
- Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
- Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
- Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
- Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
- Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
- Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
- Bake for 20-30 minutes, or until the top is golden brown.
Nutrition Facts : Calories 176.2, Fat 6, SaturatedFat 2.1, Cholesterol 64.6, Sodium 166.2, Carbohydrate 14.8, Fiber 2.5, Sugar 3.8, Protein 16
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