Shortcut Chicken Pot Pie
Ingredients
The Filling
-
6
tablespoons
butter
-
¾
cup
diced onion
-
3
cloves
garlic (minced)
-
3
cups
frozen veggies (carrot + pea mixture)
-
4
cans
chicken (drained)
-
6
tablespoons
whole-wheat flour
-
5
cups
broth (chicken or veggie)
-
½
cup
heavy cream
-
¾
teaspoon
salt
-
to taste
pepper
The Biscuit Topping
-
1
cup
whole-wheat pastry flour
-
1¼
teaspoons
baking powder
-
¼
teaspoon
salt
-
scant ⅔
cup
heavy cream
-
a little extra
heavy cream (for brushing the top, optional)
Instructions
- Preheat the oven to 450°F.
- Melt butter in a large sauté pan over medium heat, then add onion and cook until softened.
- Add garlic, frozen veggies, and chicken, cooking for a few more minutes.
- Sprinkle in flour and stir until absorbed and slightly darkened.
- Add broth, cream, salt, and pepper, bringing to a boil, then reduce heat and simmer until thickened.
- In a bowl, whisk together flour, baking powder, and salt for the biscuit topping, then add cream and mix until moistened.
- Flatten the dough and place it over the chicken mixture in a baking dish.
- Brush the top with cream and pierce holes in it.
- Bake until the topping is golden brown and filling is bubbly, about 15 to 18 minutes.
Nutrition Facts (estimated)
Servings
5
Calories
441
Total fat
35g
Total carbohydrates
29g
Total protein
6g
Sodium
1548mg
Cholesterol
113mg
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