Healthier Chicken Pot Pie

Healthier Chicken Pot Pie
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 261.9
  • Total Fat: 7.8 g
  • Cholesterol: 40.1 mg
  • Sodium: 644.6 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 3.1 g
  • Protein: 17.7 g

View full nutritional breakdown of Healthier Chicken Pot Pie calories by ingredient
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Number of Servings: 8

Ingredients

    • 3 teaspoons canola oil, divided
    • onion
    • 2 cup frozen veggie mix, thawed
    • 1 cup cremini mushrooms, chopped
    • 2 1/2 cups reduced-sodium chicken broth, divided
    • 1/4 cup cornstarch
    • 2 1/2 cups diced cooked chicken
    • 1/4 cup reduced-fat sour cream
    • 1/4 teaspoon salt
    • Freshly ground pepper, to taste
    Biscuit topping
    • 3/4 cup whole-wheat pastry 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

Directions

1.For filling: Heat oil in a large skillet over medium-high heat. Add onions and mushrooms. Sautι until liquid evaporates. Add frozen veggies and cook until heated. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken, veggies, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

2.To prepare biscuit topping: Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

3.Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes at 400°F. Let cool for 10 minutes before serving.


Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ADVENTURE-GIRL.

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