Chicken Pot Pie

Nothing says cold weather “comfort food” quite like this Skinny Chicken Pot Pie.

Absolute perfection on a cold winter day.

I don’t have to worry about making side dishes or a bread for this meal. A complete balanced meal.

Ingredients needed:

Chicken broth
Onions
Yukon yellow mini potatoes
Sweet potatoes
Carrots 
Celery
Skinless chicken tenders
Frozen peas 
Skim milk
Flour
Fresh thyme
Salt and black pepper
Refrigerated canned roll of flaky biscuits

How to make Skinny Chicken Pot Pie:

Step 1. Preheat the oven to 350 degrees.

Step 2. Prep the 11 X 7 inch baking dish with nonstick cooking spray.

Step 3. Line a baking sheet with foil. Pour the chicken broth into a pot.

Step 4. Bring to a boil.

Step 5. Add the onions, potato, sweet potato, carrots, celery, Stir to mix.

Step 6. Bring the pot to a boil.

Step 7. Reduce the heat.

Step 8. Cover the pot.

Step 9. Simmer for about 6 minutes.

Step 10. Add in the chicken and frozen peas.

Step 11. Break up the frozen chunks of peas.

Step 12. Return to a boil.

Step 13. Put a colander in a large bowl.

Step 14. Pour the chicken and vegetables with broth into the colander.

Step 15. Pour the broth from the bowl back into the pot.

Step 16. Set aside the chicken and vegetables.

Step 17. In a small bowl add the flour.

Step 18. Slowly pour in the milk.

Step 19. Using a small whisk stir until the flour and milk are blended.

Step 20. Rinse the heat on broth to medium.

Step 21. Slowly pour in the flour and milk mixture.

Step 22. Constantly whisk the flour mixture into the broth.

Step 23. Continue to cook and stir the mixture for 5 minutes or until it thickens.

Step 24. Add the chicken and vegetables back into the pot.

Step 25. Add the thyme, salt, and pepper back into the pot.  Stir to mix.

Step 26. Pour the chicken mixture into the prepared baking dish. 

Step 27. Place the unbaked biscuits evenly spaced on top of the chicken mixture.

Step 28. Place the baking dish on the foil lined baking sheet.

Step 29. Bake at 350 degrees for 14-16 minutes until the biscuits are golden brown.

Step 30. Scoop the chicken and vegetables into a bowl. Top with a golden brown biscuit.

Enjoy!

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Skinny Chicken Pot Pie

Yield: 8

Cook Time: 20 minutes

Total Time: 20 minutes

Nothing says cold weather “comfort food” quite like this Skinny Chicken Pot Pie.

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Ingredients

• 3 C chicken broth
• 1 ½ C onions (diced)
• 1 C Yukon yellow mini potatoes (sliced)
• 1 C sweet potatoes (peeled and cubed)
• 1 C carrots (peeled and sliced)
• 1 C celery (sliced)
• 1 lb. skinless chicken tenders (cut in medium size pieces)
• 1 ½ C frozen peas ( frozen)
• 1 ½ C skim milk
• ½ C plus 1 tablespoon flour
• 2 tablespoons fresh thyme (chopped)
• Salt and black pepper
• 1 refrigerated canned roll of flaky biscuits

Instructions

1. Preheat the oven to 350 degrees.
2. Prep the 11 X 7 inch baking dish with nonstick cooking spray.
3. Line a baking sheet with foil.
4. Pour the chicken broth into a pot.
5. Bring to a boil.
6. Add the onions, potato, sweet potato, carrots, celery,
7. Stir to mix.
8. Bring the pot to a boil.
9. Reduce the heat.
10. Cover the pot.
11. Simmer for about 6 minutes.
12. Add in the chicken and frozen peas.
13. Break up the frozen chunks of peas.
14. Return to a boil.
15. Put a colander in a large bowl.
16. Pour the chicken and vegetables with broth into the colander.
17. Pour the broth from the bowl back into the pot.
18. Set aside the chicken and vegetables.
19. In a small bowl add the flour.
20. Slowly pour in the milk.
21. Using a small whisk stir until the flour and milk are blended.
22. Rinse the heat on broth to medium.
23. Slowly pour in the flour and milk mixture.
24. Constantly whisk the flour mixture into the broth.
25. Continue to cook and stir the mixture for 5 minutes or until it thickens.
26. Add the chicken and vegetables back into the pot.
27. Add the thyme, salt, and pepper back into the pot.
28. Stir to mix.
29. Pour the chicken mixture into the prepared baking dish. 
30. Place the unbaked biscuits evenly spaced on top of the chicken mixture.
31. Place the baking dish on the foil lined baking sheet.
32. Bake at 350 degrees for 14-16 minutes until the biscuits are golden brown.
33. Scoop the chicken and vegetables into a bowl. Top with a golden brown biscuit.
34. Enjoy!

Notes

Makes 8 servings.

WW Smart points 8

WW Points Plus 7