You are here

Chicken Pot Pie

Healthycooking's picture
  Sliced carrots 1 Cup (16 tbs)
  Sliced celery 1 Cup (16 tbs)
  Defatted reduced sodium chicken broth 1 1⁄2 Cup (24 tbs)
  Boneless skinless chicken breasts 12 Ounce, cut into 1 inch cubes
  Olive oil 1 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Button mushrooms 8 Ounce, sliced
  Dried thyme 1 Teaspoon
  Dried tarragon 1 Teaspoon
  White wine/Nonalcoholic wine 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  1% low fat milk 1 Cup (16 tbs)
  Peas 1⁄2 Cup (8 tbs)
  Grated nutmeg 1⁄8 Teaspoon
  Ground black pepper To Taste
  Low fat biscuit dough 7 1⁄2 Ounce (1 Tube)
  Salt To Taste

Preheat the oven to 425°F.
Coat a 9" X 9" baking dish with no-stick spray.
Place the carrots in a steamer basket.
Steam over boiling water in a large covered saucepan for 1 minute.
Add the celery and steam for 2 minutes, or until the vegetables are tender.
Transfer to a large bowl and set aside.
Place the broth in a large saucepan.
Bring to a boil over medium heat.
Add the chicken and stir.
Cook for 5 minutes, or until the chicken is no longer pink.
Add to the bowl with the vegetables.
Add the oil to the saucepan.
Warm over medium heat.
Add the onions, mushrooms, thyme, and tarragon.
Cook, stirring often, for 8 minutes, or until the vegetables are tender.
Add the wine; cook for 2 to 4 minutes, or until almost all of the liquid has evaporated.
Place the flour in a small bowl.
Whisk in the milk until smooth.
Add to the saucepan.
Stir in the chicken mixture and the peas.
Cook, stirring constantly, over medium heat for 5 to 8 minutes, or until the mixture thickens and begins to bubble.
Add the nutmeg and season with the salt and pepper.
Pour the filling into the prepared baking dish.
Cover the top with pieces of the biscuit dough in a single layer.
Bake for 10 minutes, or until the biscuits are golden brown and cooked through.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

Rate It

Your rating: None
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 446 Calories from Fat 36

% Daily Value*

Total Fat 4 g5.6%

Saturated Fat 1 g5%

Trans Fat 0 g

Cholesterol 52.2 mg17.4%

Sodium 502.1 mg20.9%

Total Carbohydrates 71 g23.7%

Dietary Fiber 6.7 g26.8%

Sugars 13.9 g

Protein 27 g54.2%

Vitamin A 112% Vitamin C 27.4%

Calcium 29.3% Iron 34.8%

*Based on a 2000 Calorie diet

Chicken Pot Pie Recipe