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Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Biscuit-Topped Chicken Potpie

Nothing says comfort more than Biscuit-Topped Chicken Potpie. We love the fluffy deliciousness of the biscuit topping while still delivering a healthy meal the whole family will love.

Cooking Light SEPTEMBER 2013

  • Yield: Serves 6 (serving size: about 1 1/2 cups)
  • Hands-on:35 Minutes
  • Total:1 Hour, 15 Minutes

Ingredients

  • Filling:
  • 1 tablespoon canola oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups unsalted chicken stock (such as Swanson)
  • 2 cups shredded cooked chicken breast
  • 1 cup frozen green peas, thawed
  • 1 (3/4-ounce) package fresh poultry blend herbs
  • Cooking spray
  • Biscuits:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 teaspoon baking soda
  • 1/4 cup cold butter, cubed
  • 1/3 cup buttermilk

Preparation

1. Preheat oven to 425°.

2. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Weigh or lightly spoon 1.1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.

3. To prepare biscuits, weigh or lightly spoon 4.5 ounces (1 cup) flour into a dry measuring cup; level with a knife. Combine flour and baking soda. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal. Stir in buttermilk. Turn dough out onto a lightly floured surface; knead gently 5 to 6 times. Roll to a 9-inch circle. Cut with a 2-inch round biscuit cutter, rerolling scraps. Arrange biscuits over filling; coat with cooking spray. Bake at 425° for 35 minutes or until browned.

Pastry-Topped Chicken Potpie Variation Prepare Biscuit-Topped Chicken Potpie through step 2. Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425° for 30 minutes. May be prepared in 6 (10-ounce) ramekins. Serves 6 (serving size: about 1 1/4 cups) CALORIES 312; FAT 13.1g (sat 4.4g); SODIUM 556mg

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 334
  • Fat: 12.8g
  • Saturated fat: 5.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 1.5g
  • Protein: 23g
  • Carbohydrate: 31g
  • Fiber: 3.3g
  • Cholesterol: 62mg
  • Iron: 2.5mg
  • Sodium: 543mg
  • Calcium: 55mg
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Biscuit-Topped Chicken Potpie recipe

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