Friday, June 11, 2010

Friday: Chicken Pot Pie

This yummy, and beautiful, recipe comes from my All You magazine. Again, note that the original recipe is typed in black and my additions are added in red. If you were to do this recipe exactly according to the editor's recommendations, she claims that you can save over 600 calories per serving compared to a typical Pot Pie.

2 tablespoons canola oil
1 onion, chopped
1 celery rib, thinly sliced (left this out because the DH doesn't care much for it)
1/2 red bell pepper, seeded and diced
1/2 cup all-purpose flour
3 cups low-sodium, nonfat chicken broth
1 cup nonfat milk
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 cup frozen peas (I used green beans because we already had a huge bag in our freezer)
2 carrots, diced (I put green beans and carrots in a bowl and chopped them up with my salad chopper...just an idea that makes this one quick and easy)
Salt and pepper

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into small pieces
2 tablespoons canola oil
1 cup plus 2 Tbsp. nonfat milk
(I cheated and used refrigerated biscuit dough because I got it on a great sale with my coupons)

1. Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened, about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
2. Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2-quart baking dish.

3. Make topping: Preheat oven to 425°F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixture resembles coarse meal. With processor on, add oil and 1 cup milk. Process just until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2-inch thickness. Use a 2-inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk. (or just use one-two rolls of refrigerated biscuit dough...I used one roll)
4. Bake pot pie until filling is bubbling and biscuits are lightly browned on top, about 25 minutes. Serve hot.


amanda said...

It still looks great... even though you cheated! :)

Harley Mom said...

Since I used the biscuits one fine day, my family actually prefers this. It's also really yummy and you can extend this recipe and make a huge pan full for guests. Love it!!