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Skinny Chicken Pot Pie

GourmetMom Recipe by

Skinny Chicken Pot Pie

Pot Pie is the ultimate comfort food! However, it is usually high in calories and fat. We have created a skinny version with less than half the calories/fat and all the flavor!

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  • Prep Time 15 min
  • Total Time 35 min
  • Servings 6

Ingredients

1 1/2
cups skim milk
1
bag Green Giant Broccoli, Cauliflower, Carrots and Cheese Sauce Valley Fresh Steamers
2/3
cups all purpose flour
2/3
cups frozen peas
1
package Grands Jr. Golden Layer Buttermilk Biscuits
1
teaspoon dried crushed rosemary
1/4
teaspoon salt
1
teaspoon dried thyme
1 1/2
cups onions, chopped
3
cups reduced sodium chicken broth
1
pound rotisserie chicken meat, cut into bite sized pieces
1/4
teaspoon ground black pepper
1
cup frozen hash brown potatoes

Directions

  • 1 Preheat oven to 350 degrees. In a large sauté pan, cook onions until translucent.
  • 2 Add the chicken broth and bring to a boil.
  • 3 While broth is heating, place potatoes and peas in a microwave-safe bowl. Cover and cook on high for 4 minutes.
  • 4 Microwave Valley Fresh Steamers according to package directions.
  • 5 Add the chicken pieces, peas and potatoes, Valley Fresh Steamers to the broth.
  • 6 Place flour in a separate small bowl. Gradually add the milk to the flour, whisking until well-combined.
  • 7 Stir in the milk and flour mixture into the broth, chicken and vegetables. Add thyme, rosemary, salt and pepper. Return to boil and cook for 2-3 minutes, until thickened, stirring constantly.
  • 8 Coat a deep dish pie pan (or 11 x 17 baking pan) with cooking spray and pour in the chicken and vegetable mixture.
  • 9 Open the biscuits, separate and place them on top of chicken mixture.
  • 10 Bake for 18-22 minutes at 350 degrees until biscuits are golden brown. Remove from oven and serve immediately.

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