Chicken Pot Pie Eating Well Recipes
CHICKEN POT PIE (EATING WELL)
This healthier pot pie recipe includes homemade biscuits with thyme and buttermilk. You can substitute any vegetables that you like - Ive even thrown a bag of mixed veggies in there and it is still delicious.
Provided by Ultraviolet Catastr
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes.
- Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan.
- Add 2 cups broth and bring to a boil; reduce heat to a simmer.
- Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.
- Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
- To prepare biscuit topping and bake potpie: Preheat oven to 400°F.
- Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
- Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.
- Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. .
- Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.
- Let cool for 10 minutes before serving.
Nutrition Facts : Calories 362.8, Fat 13.8, SaturatedFat 4.3, Cholesterol 55.3, Sodium 619.3, Carbohydrate 37.8, Fiber 4.1, Sugar 4.6, Protein 23
BEST HOMEMADE CHICKEN POT PIE
This easy chicken pot pie features chicken, crisp-tender veggies, and a rich and creamy sauce set between two layers of a deliciously buttery, flaky pie crust. After trying this simple, one-pan pot pie, you may never buy store-bought chicken pot pie again! Serve with a green salad tossed in a tangy vinaigrette to complement and cut the richness.
Provided by NicoleMcmom
Categories Chicken Pot Pie
Time 1h30m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
- Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
- Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 31.7 g, Cholesterol 96.9 mg, Fat 35 g, Fiber 3.4 g, Protein 24.6 g, SaturatedFat 14.2 g, Sodium 966.2 mg
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