This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"All my fans tell me what a glamorous life I have, but I tell them how hard I work and how many nights I spend alone with my dogs, eating chicken pot pie in my bedroom."
-Shannen Doherty, Actress
There are some foods that are worth the extra effort. There is nothing like homemade chicken pot pie with a buttermilk biscuit crust. Take the time, this is actually a very easy healthy recipe.
Servings: 4 | Serving size: 1 pie
Cooking Time: 60 Minutes
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 flour|
|1 cup||low sodium chicken or vegetable broth|
|1||10 ounce package frozen peas with pearl onions|
|3 cups||2% milk|
|2 large||red potatoes|
|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.
Serving size: 1 pot pie
|Calories 528||Calories from Fat 64|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 3g||15%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 84g||28%|
|Dietary Fiber 7g||29%|
|Vitamin A 120%||Vitamin C 92%|
|Calcium 33%||Iron 29%|
|Vitamin K 48 mcg||Potassium 1634 mg|
|Magnesium 111 mg|