Chicken Pot Pie - A Comfort Food Makeover
From akitchenaddiction 12 years agoIngredients
For the Filling
- 3 tsp olive oil, divided shopping list
- 1 C fresh carrots, cut into small pieces shopping list
- 1 tsp onion powder shopping list
- 1/2 tsp garlic powder shopping list
- 1 can fat-free cream of mushroom soup shopping list
- 1 can of water using soup can (rinses out the rest of the soup stuck to the can) shopping list
- 1/2 C reduced sodium chicken broth shopping list
- 3 tbsp cornstarch and corresponding cold water to smooth it out before adding shopping list
- 1/2 C frozen peas, thawed shopping list
- 1/2 C frozen corn, thawed shopping list
- 2 1/2 C cooked chicken, shredded/cubed shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp pepper shopping list
For biscuit Topping
- 3/4 C whole wheat flour, sifted shopping list
- 3/4 C all-purpose flour shopping list
- 2 tsp sugar shopping list
- 1 1/4 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp salt shopping list
- 1 1/2 tbsp cold butter, cut into small pieces shopping list
- 1 C nonfat buttermilk shopping list
- 1 tbsp olive oil shopping list
How to make it
Preparing Filling
- 1. Heat 1 teaspoon olive oil in a dutch oven or large skillet over medium high heat. Add carrots and cook for about 7 minutes or until tender.
- 2. Add the soup, water, and broth. Stir until soup blends and there are no more chunks.
- 3. Add the onion powder and garlic powder. Bring to a boil; reduce heat to simmer.
- 4. Mix cornstarch with about 3 tablespoons water, or enough to made a smooth paste. Add to the skillet and cook, stirring until sauce thickens.
- 5. Stir in peas, corn, chicken, salt, and pepper.
- 6. Transfer to ramekins (I filled 2 two cup and 2 one and a half cup ramekins) or a 6 quart baking dish.
Preparing Topping
- 7. Preheat oven to 400.
- 8. Whisk flours, sugar, baking powder, baking soda, and salt together in a large bowl.
- 9. Cut butter into dry ingredients with fingers or fork until crumbly.
- 10. Add buttermilk and oil. Stir until just combined.
- 11. Drop and spread out the dough evenly among your ramekins or your baking dish.
- 12. Place ramekins or baking dish on a baking sheet.
- 13. Bake 30 to 35 minutes or until topping is golden and filling is bubbling. If you are using small ramekins, you may want to check at around 20 minutes.
- 14. Let cool 10 minutes before serving.
People Who Like This Dish 4
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