Winter weather has come to Kansas! It is cold outside, folks. As I sat at my kitchen table Monday I watched the skies turn grey and the leaves start to drop off the trees like rain from the skies. A cold front was coming through. The temperature dropped about twenty degrees in a matter of three hours, in the middle of the day! As I sat shivering I decided that I needed to make some ‘comfort food’ for dinner so I immediately set out to find a healthier Chicken Pot Pie Recipe. I polled The Hubs and Daughters Three and Four to see if the preferred a pie crust style pot pie or a biscuit style pot pie. They did not care.
I came across a recipe at http://www.eatingwell.com/recipes/chicken_potpie.html that was similar to what I was looking for. I made a few changes and came up with the recipe below. It was a colossal success. Everyone liked it; really liked it. It was piping hot, even after sitting for 10 minutes. It was hearty and creamy. What more could anyone ask for? Cheese. It was suggested by an unnamed inhabitant of my house that cheese would have been a good addition. Other than that there were no suggestions to make the chicken pot pie recipe better.
I took leftovers for lunch Tuesday and the rest was eaten by The Hubs and girls for lunch. They must have liked it or they would NOT have eaten leftovers! Especially after I announced that each serving was only 350 calories and 8 grams of fat! Now that’s success.
I discovered late yesterday that my brother who is the super cooker made a chicken pot pie with biscuit topping Monday evening, too. He DID add cheese to his biscuit crust. I think one serving of his probably had the caloric content of my entire dish so I think I’ll stick with mine!
If you are in the mood for something to warm you up and give you a big hug of deliciousness give this chicken pot pie recipe a try. It definitely did the trick for my group!
Chicken Pot Pie
- 2 teaspoons canola oil
- ½ cup onion (minced)
- 1 cup carrots (diced)
- ½ cup potatoes (diced)
- 2 cups low-sodium vegetable broth
- 1 cup low-sodium chicken broth
- 2 cups cooked chicken (diced)
- 1 cup frozen peas
- 2 servings homemade cream soup mix
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon dried thyme
- 1 1/2 tablespoons cold butter (cut into small pieces)
- 1 cup nonfat buttermilk
- 1 tablespoon canola oil
Heat 2 teaspoons oil in a large oven proof skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes.
While onions and carrots are heating, parboil potatoes in hot water on the stove, or in the microwave. Drain the potatoes and add to the pan. Cook for 3-5 minutes to mingle flavors.
Add 2 cups vegetable broth and bring to a boil; reduce heat to a simmer.
Mix dry cream soup substitute with the remaining 1 broth; add to the pan and cook, stirring, until thickened. Remove from heat. Fold in chicken and peas. Set aside.
Preheat oven to 400°F.
In a large mixing bowl whisk flours, sugar, baking powder, baking soda, salt and thyme. Cut butter into the dry ingredients using your fingertips, 2 knives, or a pastry blender until coarse like corn meal. Make a well in the middle and add buttermilk and oil. Stir until just combined.
Drop the dough onto the filling in 6 even portions. Pat the tops gently with floured hands. Bake until the crust is golden and the filling is bubbling, 30 to 35 minutes.
Remove from oven to a cooling rack. Let cool for 10 minutes before serving.