Chicken Pot Pie
|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)|
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.