Monday, March 28, 2011

Lighten Up! It's Chicken Pot Pie with Parmesan Herbed Biscuits

Chicken Pot Pie with Parmesan Herbed Biscuits

  Who doesn't love chicken pot pie?  Chicken, veggies, creamy sauce and of course the best part...the crust.  My latest William - Sonoma catalog came and what was inside but a yummy slow cooker chicken pot pie with herbed biscuits on top.  
  Although the recipe looked fantastic it was loaded with butter, two sticks to be exact!  I refused to give in the buttery goodness of these pastry laden bowls.  Instead I pulled up my big girl panties (they fell down because of the weight I have lost) and believe it or not came up with a really flavorful and satisfying low fat version of the original.  Instead of a pastry crust I came up with a melt in your mouth, low fat, fluffy buttermilk biscuit.  This meal was really quick and easy. See, you can have your pot pie and eat it too!

Chicken Mixture Servings = 4 
WW Pts. + = 6 (Chicken mixture only)

Biscuit Servings = 12
WW Pts. + = 2 (Biscuits)

I made a 2nd batch the next day and made them a little thinner which gave me 15 half dollar sized biscuits.  They were the perfect bite size and only 1 POINT!

Ingredients: Biscuits
Parmesan Herbed Biscuits
1 C. Flour
2 tsp. baking powder
1 tsp. sugar
1/8 tsp. baking soda
1/4 tsp. sea salt
2 Tbsp.cold unsalted butter, cut into 4 pieces
1/3 C. low fat buttermilk 1 %
2 oz. fat free Greek yogurt (I used Fage 0 %)
1/2 C. parmesan cheese
1/4 C. Chives or Spring Onions 

Directions: Biscuits
  • Pre-heat oven to 425 deg. F
  • In a large bowl mix flour, baking powder, baking soda, salt, and sugar
  • Add cold butter and cut into the flour mixture using a pastry cutter or 2 knives until it crumbles
  • Stir in the cheese and chives
  • Stir in yogurt and buttermilk until just moistened. 
  • Turn dough out onto a floured surface and shape into a disk. Roll dough to about 1/3 " thick.
  • Cut with a 2 inch round biscuit cutter.  Makes about 12  biscuits.
  • Place biscuit on a baking sheet and cover with plastic wrap.  Place in fridge until you are done with the filling.  
  • If you are making just the biscuits bake for 10-12 minutes.  

Ingredients: Pot Pie
1 lb chicken breast meat, cut into cubes
1 stalk celery, diced
1 1/2 C. carrots, diced small (All we had were baby carrots and we were hungry so I cheated and chopped in food processor)
1 1/2 - 2 C. sliced mushrooms
1/2 lg red onion, diced small
3/4 C. frozen baby peas
1 tsp. fresh thyme, chopped
2 Tbsp. Flour
1 Tbsp. butter
2 Tbsp. + 2 tsp. Sherry (dry or sweet)
1/2 -1 Tbsp. olive oil
2 1/2 C. chicken stock
salt and pepper to taste

Directions: Pot Pie
I recommend making the biscuits ahead of time so that you can just pop them out of the fridge.  
  • Heat large skillet on med/high and add olive oil.  Add chicken and brown on all sides about 4-5 mins.
  • Remove chicken and set aside.  
  • Turn down heat to medium.
  • Melt 1 Tbsp. butter, add mushrooms, saute until tender and golden brown
  • Set  mushrooms aside in the same bowl as the chicken.
  • In the same pan add onions, celery, and carrots and saute until tender
  • Sprinkle the vegetables with the flour and stir constantly for a few minutes
  • Whisk in the sherry, stir
  • Slowly whisk in the chicken stock until well mixed and smooth.
  • Add the chicken, mushrooms and frozen peas and allow sauce to thicken.  
  • Divide the hot chicken mixture and place in crocks or small baking dishes.  
  • Place 2-3 unbaked biscuits on top.
  • Place in oven and bake for 10 -12 minutes until biscuits are a light golden brown. 
This is one of those warm your belly comfort food meals.  I hope that you love this meal as much as my family did.

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