Chicken Pot Pie
Ingredients
Filling
-
3
tbs
olive oil
-
1
small
onion, diced
-
4
medium
red potatoes, chopped
-
4
medium
carrots, chopped
-
4
stalks
celery, chopped
-
2
tbs
white whole wheat flour
-
3
cups
chicken broth
-
½
lb
chicken breast, cooked and chopped
-
1½
tsp
salt
-
½
tsp
pepper
Biscuit Topping
-
2
cups
white whole wheat flour
-
1
tsp
baking soda
-
1
tbs
baking powder
-
1
tsp
salt
-
3
tbs
cold butter
-
1
cup
plain yogurt
Instructions
- Preheat the oven to 375 degrees.
- Cook the onions in olive oil over medium-low heat for 3 minutes.
- Add the potatoes and cook for 8 minutes until they begin to soften.
- Add the carrots and celery and cook for another 5 minutes.
- Stir in the flour and gradually add the chicken broth.
- Add the diced chicken, salt, and pepper to the mixture.
- Simmer gently for 10 minutes, stirring regularly to thicken.
- In a food processor, mix the dry ingredients and butter until crumb-like.
- Stir the crumb mixture with yogurt to form the biscuit dough.
- Transfer the chicken and vegetable mixture to a 9x13 inch pan.
- Form 10 patties out of the biscuit dough and place them on top of the chicken mixture.
- Bake for 25 to 30 minutes until the biscuits are cooked through.
Nutrition Facts (estimated)
Servings
6
Calories
429
Total fat
16g
Total carbohydrates
56g
Total protein
18g
Sodium
1746mg
Cholesterol
45mg
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