Chicken Pot Pie
CHICKEN POT PIE (from cleaning eating mag)
I love nothing
more than comfort food – but I don’t want to feel horrible and guilty after
eating. This recipe is a sure win! This final dish is packed with savory chicken
and loads of veggies. Altogether this is
flavorful, comforting and healthy!
Ingredients:
Olive oil cooking spray
1 ¼ cups whole wheat flour
1 ¾ tsp baking powder
¼ tsp sea salt
3 tsp safflower oil
2 carrots, halved lengthwise and cut into ¼ inch pieces
½ white onion, chopped
2 cloves garlic, chopped
8 oz button mushrooms, stemmed and sliced
1 ½ lb boneless, skinless chicken breast, cut into ¾ inch chunks
1 tsp Italian seasoning
1 tsp sage
1 tsp oregano
1 tsp poultry seasoning
1 cup chicken broth
1 ½ cups milk, divided
1 cup frozen peas
½ cup fresh parsley
2 tbsp fresh lemon juice
3 tbsp cold unsalted butter
1)
Preheat oven to 400F and mist a 2-qt dish with
cooking spray. In a large bowl whisk
together 1 cup flour, baking powder and salt. Set aside
2)
In a large skillet on med-high, heat 1 tsp
oil. Add carrots & onion. Cook about
8 minutes until tender-crisp. Add garlic
1 min. Transfer mixture to a bowl. Add mushrooms cook until liquid has evaporated
and mushrooms are lightly browned, 8 – 10 mins.
Add to bowl.
3)
In same skillet, heat remaining 2 tsp oil on
med-high. Add chicken and spices and
cook until chicken is no longer pink, about 8 mins. Return veggies to skillet. Sprinkle ¼ cup flour and stir until thoroughly
coated. Add broth and stir to
combine. Bring to simmer, and then stir in 1 cup
milk. Bring to gentle simmer, stirring
frequently, then immediately reduce heat until thickened. Stir in peas, parsley and lemon juice. Season
with salt & pepper and transfer to baking dish.
4)
Cut butter into ¼ inch cubes and add to flour
mixture. With fork incorporate butter
into flour until mixture is the size of small peas. Add remaining ½ cup milk and stir until flour
is moistened. Flour work surface and
knead dough into a ball. Divide into 6
pieces and pat into disks. Place disks
on top of chicken mixture, about ½ inch apart. Bake until liquid is bubbling and biscuits are
lightly browned 25 mins. Let stand for 5
mins and sprinkle with remaining parsley.
TIPS: I hate mushrooms so I didnt add them. Add any veggies you have in your fridge. Also with the spices add or take away what you like or dont like. Also make sure not to add the butter into the flour mixture for the biscuits until the last step.
HOPE YOU ENJOY AS MUCH AS WE DID!!
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