Skinny Chicken Pot Pie

  • Prep 15 min
  • Total 35 min
  • Servings 6

Ingredients

  • 1 1/2 cups skim milk
  • 1 bag frozen broccoli, carrots, cauliflower & cheese sauce
  • 2/3 cups all purpose flour
  • 2/3 cups frozen peas
  • 2 cans (6 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (5 Count)
  • 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 lb rotisserie chicken meat, cut into bite sized pieces
  • 1/4 teaspoon ground black pepper
  • 1 cup frozen hash brown potatoes

Steps

  • 1
    Preheat oven to 350° F. 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° F until biscuits are golden brown. Remove from oven and serve immediately.

No nutrition information available for this recipe
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