Unfortunately, most comfort foods are high in fat and calories. With the start of the New Year, I’ve set some health goals (along with many of you, I’m sure) but I certainly don’t want to give up delicious foods. What a dilemma!
Well, this week we played around with making a “skinny” version of our family’s favorite comfort food -- chicken pot pie. The resulting Skinny Chicken Pot Pie recipe is delicious, and I’m so excited to share this with you! The sauce is so creamy and flavorful, I know you’ll love it. Plus, the Grands Jr. Biscuits make a such perfectly golden, buttery top that you won’t even miss the bottom crust (or calories!).
In fact, traditional pot pie did NOT have a crust! It dates all the way back to medieval times when they cooked savory stews in large cast iron pots. To protect the taste of the stew, they lined the pots with dough. The dough wasn’t eaten but somehow in America we’ve put it back in. So, now you have a delicious dish to share AND some dinnertime trivia facts. You’re welcome. :)
I used rotisserie chicken as a time saver, but feel free to substitute any meats that your family likes! Once you’ve made the filling, pour it into a deep dish pie pan (or 11 x 7 baking pan).
Open Grands Jr. biscuits, separate and place on top of filling.
Bake at 350 degrees for 18-22 minutes, until biscuits are golden brown. Serve immediately.
What are your favorite comfort foods? Do you have any great ones that you’ve “skinnified”?
Mandy Heaston is a busy mom, gourmet cook — and opera singer! Look for Mandy’s posts on Tablespoon, and check her member profile often to see what she’s cooking up!