Chicken Pot Pie

*3 cups Swanson’s reduced-sodium chicken broth or your favorite
*1½ cups onions, chopped
*1 cup potato, peeled and cubed (½ inch cubes)
*1 cup sweet potato, peeled and cubed (½ inch cubes)
*1 cup carrots, peeled and chopped
*1 cup celery, sliced
*1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
*1½ cups frozen peas (not defrosted)
*1½ cup reduced-fat milk
*½ cup plus 1 tablespoon all purpose flour
*2 tablespoons fresh thyme, chopped or 1 teaspoon dried
*Ό teaspoon salt
*Ό teaspoon fresh ground black pepper
*1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), see shopping tip

1. – Preheat oven to 350 degrees. In a large pan, add chicken broth and bring to a boil.

2. – Stir in onions, potato, sweet potato, carrots and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.

3. – Add chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover, and cook for 5 minutes.

4. – Place a colander into a large bowl. Pour chicken, vegetables and broth into colander. Add strained broth back to the pan. Set aside chicken and vegetables.

5. – In a separate small bowl, add flour. Gradually add milk to the flour stirring with a whisk, until well blended. 6. – Increase heat to medium with the broth. Stir in milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.

7. – Add back chicken and vegetables, along with thyme, salt and pepper. Mix well.

8. – Coat an 11 x 7 baking dish (see Shopping Tip) with cooking spray and pour in the chicken stew.

9. – Open the package of biscuits, separate them and place on top of chicken stew. Line them evenly over top.

10. – Place the pie on a foil lined baking sheet and bake for 14-16 minutes until the biscuits are real golden brown.

11. – To serve, spoon into each bowl and top with 1 biscuit. There will be two extra biscuits for whoever wants it.
Serves 8 (each serving, ? of recipe and 1 biscuit)

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