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Chicken Pot Pie

Servings = 4 | Serving size =1 pie

This recipe can be multiplied by 2, 3, 4.

Leftovers are fair.

1 tsp	extra virgin olive oil
1 cloves	garlic (minced)
1 small	yellow onion (diced)
2 medium	carrots (peeled and diced)
4 Tbsp	all purpose white flour
1 cup	low sodium chicken stock
1	10 ounce pkg. frozen peas with pearl onions
3 cups	2% milk
2 large	red potatoes
1/4 tsp	salt
1/4 tsp	fresh ground black pepper
8 ounces	boneless skinless chicken breast (cubed)
1 tsp	dried basil
1 tsp	dried thyme
2 Tbsp	curley parsley (minced)
3	buttermilk biscuits (from the dairy case)

Heat olive oil in a large non-stick skillet and add garlic and onion. Cook slowly so that the garlic and onion soften but don’t turn brown.

Add the carrots and cook until they are slightly soft. Add the flour and cook for about 3 minutes. Slowly add the chicken stock stirring constantly to keep any lumps from forming. Reduce heat to low.

Rinse the frozen peas and onions in a strainer under warm water. Drain well and add to the pan. Add the milk, chicken breast, salt, pepper and herbs to the pan. Cook over low heat stirring occasionally.

Microwave the potatoes for 5 minutes on high setting. Cut them into 1/2 inch cubes. Add to the sauce and cook for about 30 minutes Ladle into four oven proof bowls.

Preheat the oven to 300°F.

Lightly flour a chopping board and, using a rolling pin, roll the biscuit dough together and then roll out until 1/4 inch thick. Cut into 4 equal pieces and roll very thin. The biscuits should be slightly smaller than the bowl the pot pie will be cooked in. Place them on top of the chicken mixture in the bowl.

Place in the oven and cook for about 15 minutes until the top of the biscuit is brown. Let cool about 5 minutes before serving.

Nutrition Facts

Serving size: 1 pot pie | Servings 4

Calories 528 | Calories from Fat 64

Amount Per Serving (% Daily Value)

Total Fat 7g (11%) | Saturated Fat 3g (15%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 48 mg (16 %) | Sodium 930 mg (38 %)

Total Carbohydrates 84g (28%) | Sugars 14g

Dietary Fiber 7g (29%) | Protein 32g

Vitamin A 120% | Vitamin C 92 % | Calcium 33% | Iron 29%

Vitamin K 48 mcg  | Potassium  1634 mg | Magnesium  111 mg