Chicken And Biscuit Pot Pie
Serves: 3
Alessia Franecki
1 January 1970
Based on User reviews:
62
Spice
54
Sweetness
35
Sourness
34
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tsp
Salt4 tsps
Olive Oil1 medium
Onion (chopped)2 medium
Carrot (chopped)2 cloves
Garlic (minced)1.5 cups
Lowfat Milk1 cup
All-Purpose Flour1 cup
Pea (thawed if frozen)1.5 tbsps
Thyme Leaves (fresh)1 cup
Wheat Flour (whole-)3 tsp
Baking Powder1 tsp
Baking Soda2 tbsps
Canola Oil1 cup
Lowfat ButtermilkDirections:
1
Watch how to make this recipe
2
To make the filling: Preheat the oven to 375 degrees F
3
Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray
4
Season the chicken with 1/4 teaspoon each salt and pepper
5
In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat
6
Add the chicken to the pan and cook for 5 minutes, stirring occasionally
7
Transfer the chicken with its juices to a bowl
8
Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat
9
Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes
10
Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more
11
Add the milk
12
Stir the flour into the broth until it is completely dissolved and add to the pan
13
Cook, stirring, until the mixture comes to a boil
14
Reduce the heat to medium-low and cook for 2 minutes more
15
Return the chicken with its juices back to the pan
16
Add the peas and thyme and stir to combine
17
Season with salt and pepper, to taste
18
Spoon the mixture into the baking dish or individual dishes
19
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
20
Add the butter and pulse about 12 times, or until pebble sized pieces are formed
21
Add the buttermilk then oil to the food processor and pulse until just moistened
22
Do not over mix
23
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
24
Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes
25
Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Vitamin K, Manganese, Phosphorus, Potassium, Selenium Good source of: Thiamin, Vitamin B12, Folate, Pantothenic Acid, Calcium, Iodine, Iron, Magnesium, Zinc