How to Make a Lighter Chicken Pot Pie

How to Make a Lighter Chicken Pot Pie

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Looking for a lighter version of an updated culinary classic! Try this lighter version of the classic Chicken Pot Pie. A buttermilk biscuit crust, shredded rotisserie chicken and a savory vegetable filling made with evaporated low fat milk makes for a heart-warming and guilt-free dinner.

 

Ingredients

  • FILLING
  • 4 medium carrots, peeled and sliced 1/4-inch thick
  • 3 celery ribs, sliced 1/4-inch thick
  • 1 medium onion, chopped
  • 2 large cloves garlic, finely chopped
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon vegetable oil
  • Fine sea salt
  • 1/4 cup dry white wine or sherry (optional)
  • 3 cups water
  • 2 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1/4 cup cornstarch
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • One 3 1/2- to 4-pound rotisserie chicken, skin removed and meat shredded (about 4 cups)
  • 1 cup frozen green peas
  • 2 tablespoons chopped fresh Italian parsley
  • BISCUITS
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup reduced-fat buttermilk
  • 4 tablespoons unsalted butter, melted

Directions

PREHEAT oven to 425° F.

FOR FILLING:

COMBINE
carrots, celery, onion, garlic, thyme, oil and ½ teaspoon salt in a large Dutch oven or saucepan. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened.

STIR in wine; cook for 1 minute or until almost evaporated. Stir in water and bouillon; bring to a boil. Reduce heat to low.

WHISK cornstarch and evaporated milk together; stir into sauce. Cook for about 1 minute or until sauce thickens slightly. Remove from heat; stir in chicken, peas and parsley. Season with salt and ground black pepper to taste.

DIVIDE mixture between eight 8-ounce ramekins or spoon into 13 x 9-inch baking dish.

FOR BISCUITS:

WHISK
flour, baking powder, sugar, baking soda and salt together in a large bowl. In a separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with a rubber spatula until just combined and no pockets of flour remain.

DROP dough into equal mounds over ramekins, spreading out slightly. Place ramekins on baking sheet. If using 13 x 9-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.

BAKE for 20 to 25 minutes or until the biscuits are golden and the filling is bubbly. Cool for 5 to 10 minutes before serving.

 

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