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Skinny Pot Pie
 

These pot pies can be made individually or you can make one family-style pot pie instead. With roasted chicken, mushrooms, Swiss cheese and a sweet-potato biscuit crust, the flavour is out of this world while the fat and calories are very down-to-earth.

Ingredients:

Filling

  • 1 tsp olive oil
  • 5 cups total of any combination of diced onions, celery, carrots, green beans, cauliflower, etc.
  • 1 tsp minced garlic
  • 1 tsp dried thyme e
  • 1/4 tsp poultry seasoning
  • 1 3/4 cups chicken broth
  • 1 cup cream-style corn (optional - if you omit this or use frozen corn instead, use a bit more flour to thicken)
  • 1 cup 2% evaporated milk
  • 3 tbsp all-purpose flour
    • <1/2 cup packed grated light cheese such as Provolone, Mozzarella or Swiss (optional)
  • 1 tbsp chopped fresh sage and/or parsley
  • 2-3 cups roast chicken, shredded - white and/or dark meat (if short on time, rotisserie chicken minus skin and bones works well)

Biscuit Toppingg

  • 1 cup all-purpose flour ur
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup buttermilk
    • 3/4 cup mashed/puréed cooked sweet potato (steam sweet potato, peeled and cut into chunks for 15 minutes and then mash, or use canned)
  • 3 tbsp butter, melted
  • coarse salt (optional)

Fillingng

  1. To make filling, heat olive oil over medium-high heat in large non-stick pot. Add onions and cook until onions begin to soften, about 3 minutes. Add garlic and stir to combine, making sure not to burn the garlic. Add remainder of raw veggies and cook until tender. Stir in frozen veggies, thyme, and poultry seasoning. Cook 1 more minute. Add broth and corn (if using) and let mixture simmer, uncovered, for 2 minutes.
  2. In a small bowl, whisk together evaporated milk and flour (remember to add 1 tbsp more if not using creamed corn) until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Add cheese (if using) and sage/parsley and stir until cheese melts. Stir in cut-up chicken. Cover and keep warm.

Biscuit Toppingng

  1. With floured hands, transfer biscuit dough to a lightly floured surface and press out or roll dough to about 1/3-inch thickness. If making one large pot pie, ensure the resulting shape of sheet of dough is appropriate to fit over casserole dish. If making individual pot pies, use a 2.5-inch-round cookie cutter or floured glass rim and cut dough into circles just slightly smaller than the top of your ramekins.
  2. Fill casserole dish or ramekins with warm chicken mixture and top with biscuit. Brush top of biscuit with remaining melted butter. Bake for 13 to 15 minutes, until filling starts to bubble and biscuit layer is puffed up and golden brown. Let stand for 5 minutes before serving. It's very hot!

Per serving: 341 calories, 10 g total fat (4.5 g saturated fat), 26 g protein, 37 g carbohydrate, 3.3 g fibre, 72 mg cholesterol, 658 mg sodium.

 

Source: Eat, Shrink & Be Merry
 

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