Monday, March 8, 2010

Chicken Pot Pie

This is one of those recipes that everyone has to have. A go to, always good, warm dinner that can't go wrong. This one turns out great every time and you can throw as many veggies as you want in and no one can tell!!


3 tablespoons butter
1/4 cup flour
1/4 teaspoon pepper
1- 10 oz. can chicken broth
3/4 cup fat free milk
2 cups cooked chicken cubed or shredded (you could use a rotisserie chicken too:)
1/4 cup chopped onion
1 cup frozen peas
1 cup sliced cooked carrots (steamed or boiled)
salt to taste
*add in if you want: 1/2 cup each corn, celery, broccoli....what every your family likes
biscuits (either store bought, homemade, or I use Bisquick heart smart. They are low fat and so good!)

1. Heat oven to 425.
2. Melt butter in large skillet. Stir in flour and pepper. Cook about a minute until smooth. Gradually stir in broth and milk. Cook until thickened, stirring constantly. Add chicken, onion, peas, carrots and any other veggies. Heat through. Taste and add salt to taste.
3.While your mixture is thickening and warming throw those biscuits in the oven. They will only take about 9 minutes so when your chicken pot pie is ready so are your biscuits!
4. Serve in bowls and top with a warm biscuit or two! For extra veggie action serve with a side salad. Enjoy!

* If you want after your mixture is all thick you can pour your chicken pot pie into a casserole dish, top with un-cooked biscuits and bake at 350 for 18-20 minutes. I don't like the bottom of my biscuits soggy so I cook them separately.

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