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Category: Casseroles and Skillets
Prep Time: Cook Time: Total Time:
Serves 6
Complete in 1 hour 25 minutes
1 lb small new potatoes, quartered
4 carrots, cut into 1/2 inch thick slices
2 cup (13 3/4 oz) low sodium chicken broth
4 boneless, skinless chicken breast halves (1 lb) cut into 1/2 inch pieces
1 package (10 oz) frozen petite peas, thawed
1 cup lowfat (1%) milk
1/3 cup all purpose flour
1/4 cut grated Parmesan cheese
Biscuit topping:
2 Tbsp butter
1/4 cup chopped onion
2 cup sifted all purpose flour
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/3 cup solid vegetable shortening
3/4 cup buttermilk
Simmer potatoes and carrots in broth in a large skillet 15 minutes or until tender. Add chicken; cook 5 minutes. Remove chicken and vegetables with a slotted spoon to a large bowl. Strain broth through a sleeve and reserve. Stir peas into chicken and vegetables. Wish milk and flour in a small saucepan. Stir in Parmesan cheese. Cook over medium heat, stirring, until thickened, 5 minutes. Slowly stir in 1 cup of reserved broth. Cook, strring, until thickened, 3 minutes. Pour over chicken. Heat oven to 450 F. Coat a 13x9x2 inch baking dish with nonstick cooking spray. Spoon chicken mixture into dish.
Prepare topping:
Melt butter in a small skillet over medium heat. Add onion and saute 5 minutes. Sift together flour, baking powder, salt and baking sode in a bowl. Cut shortening into flour mixture until it resembles coarse meal. Make a well in the center; stir in sauteed onion and buttermilk; mix with a fork until dough forms a ball. Pres dough out on a lightly floured surface into a 12x6 inch rectangle. Fold dough crosswise in half. Press out into a rectangle again. Give dough a quarter turn. Repeat folding and turning 10 times. With a lightly floured rolling pin, roll into a 14x5 inch rectangle. Cut lengthwise 1/2 inch wide strips. Arrange strips in a criss cross pattern over casserole; trim lengths to fit; tuck ends down into side of dish. Bake in lower half in heated 450 F oven, 35 minutes or until topping is lightly browned and filling is bubbly. Let stand 10 minutes before serving.
Chicken pot pie
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Category: Casseroles and Skillets
Prep Time: Cook Time: Total Time:
Serves 6
Complete in 1 hour 25 minutes
1 lb small new potatoes, quartered
4 carrots, cut into 1/2 inch thick slices
2 cup (13 3/4 oz) low sodium chicken broth
4 boneless, skinless chicken breast halves (1 lb) cut into 1/2 inch pieces
1 package (10 oz) frozen petite peas, thawed
1 cup lowfat (1%) milk
1/3 cup all purpose flour
1/4 cut grated Parmesan cheese
Biscuit topping:
2 Tbsp butter
1/4 cup chopped onion
2 cup sifted all purpose flour
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/3 cup solid vegetable shortening
3/4 cup buttermilk
Simmer potatoes and carrots in broth in a large skillet 15 minutes or until tender. Add chicken; cook 5 minutes. Remove chicken and vegetables with a slotted spoon to a large bowl. Strain broth through a sleeve and reserve. Stir peas into chicken and vegetables. Wish milk and flour in a small saucepan. Stir in Parmesan cheese. Cook over medium heat, stirring, until thickened, 5 minutes. Slowly stir in 1 cup of reserved broth. Cook, strring, until thickened, 3 minutes. Pour over chicken. Heat oven to 450 F. Coat a 13x9x2 inch baking dish with nonstick cooking spray. Spoon chicken mixture into dish.
Prepare topping:
Melt butter in a small skillet over medium heat. Add onion and saute 5 minutes. Sift together flour, baking powder, salt and baking sode in a bowl. Cut shortening into flour mixture until it resembles coarse meal. Make a well in the center; stir in sauteed onion and buttermilk; mix with a fork until dough forms a ball. Pres dough out on a lightly floured surface into a 12x6 inch rectangle. Fold dough crosswise in half. Press out into a rectangle again. Give dough a quarter turn. Repeat folding and turning 10 times. With a lightly floured rolling pin, roll into a 14x5 inch rectangle. Cut lengthwise 1/2 inch wide strips. Arrange strips in a criss cross pattern over casserole; trim lengths to fit; tuck ends down into side of dish. Bake in lower half in heated 450 F oven, 35 minutes or until topping is lightly browned and filling is bubbly. Let stand 10 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.