HEALTHY CHICKEN POT PIE WITH BISCUIT CRUST

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Healthy Chicken Pot Pie With Biscuit Crust image

A hearty one-dish meal that's healthy, too. Chicken, lots of vegetables, and a biscuit crust. From "Looneyspoons".

Provided by GothicGranola

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

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

Steps:

  • In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
  • Add broth, potatoes, carrots and beans.
  • Bring to a boil.
  • Reduce heat to medium-low.
  • Simmer for 12 minutes, partially covered.
  • Potatoes should be a bit undercooked.
  • Remove from heat.
  • Combine condensed soup and flour in a small bowl.
  • Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
  • Stir well.
  • Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
  • Prepare biscuit crust.
  • Combine flour, baking powder, sage and salt.
  • Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
  • Stir in milk.
  • Form the dough into a ball, adding a bit more flour if too sticky.
  • On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
  • Place dough on top of chicken mixture.
  • Prick dough with a fork several times.
  • Bake at 400 F for 25 minutes, until crust is golden brown.
  • Let stand for 5 minutes.
  • Serve.

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