Clean-ish Chicken Pot Pie
The recipe is for individual servings, but I don't have any of those little mini baking dishes, so I just went with a full dish. Here's the recipe straight from Clean Eating:
- Olive oil cooking spray
- 1 lb boneless, skinless chicken breast, diced
- 1 large yellow onion, diced
- 2 large carrots, peeled and diced (I used baby carrots)
- 1 cup frozen peas
- 2 cups low-sodium chicken broth
- 4 tsp fresh thyme, minced
- 2 tbsp whole-wheat flour
- Fresh ground black pepper, to taste
- 3/4 cup skim milk
- 2 1/4 tsp apple cider vinegar
- 2 cups plus 2 tbsp whole-wheat pastry flour, divided
- 1 tbsp baking powder
- 1 tsp baking soda
- 1/8 tsp sea salt (optional)
- 1 tbsp safflower or olive oil
1. Preheat oven to 450°F.
2. Prepare filling: Heat a large cast-iron or ovenproof nonstick pan over medium-high for 1 minute. Mist with cooking spray. Sauté chicken until no longer pink, 3 minutes.
3. Add onion and carrots. Saute until onion is slightly browned, about 5 minutes. Add peas and saute for another minute or until thawed.
4. Stir in broth and thyme and cook until broth is warmed, about 2 minutes. Sit in 2 tbsp whole-wheat flour and reduce heat to medium. Stir constantly until broth is thickened, about 2 minutes. Season with pepper and turn off heat, but do not remove pan from element.
5. Begin preparing biscuits: Pour milk in a cup, then add vinegar to milk. Let stand for 2 minutes.
6. In a large mixing bowl, blend 2 cups whole-wheat pastry flour, baking powder, baking soda and salt, if desired. Stir in milk-vinegar mixture, a 1/4 cup at a time, add oil, and then add remaining 2 tbsp whole-wheat pastry flour. (The dough will be slightly sticky. If it is too sticky, add another tbsp of flour.)
7. Using your hands, form 12 small biscuits, about 1 1/2 to 2 inches in diameter. (If the biscuits are exceptionally sticky, dust your hands with a little bit of flour to make it easier to form them.) Ladle chicken-vegetable mixture into 4 large ramekins, individual casserole dishes or soup tureens, about 3/4 cup per serving. Place 3 biscuits on top of each ramekin and place all ramekins into a cookie sheet or baking pan lined with aluminum foil. (The biscuits will bake on top of chicken-vegetable mixture.) Place pan on rack in middle of oven. Bake for 10 minutes or until chicken-vegetable mixture is bubbling and biscuits are slightly browned on top. To serve, place ramekins on individual plates, as they will be too hot to handle.
I used leftover chicken I had cooked earlier in the week, which I just cut up and heated for a minute or two before adding the veggies. I also do not have wheat flour, so I used white (For shame! I know). Other than that, and adding a few extra spices, I prepared everything pretty much according to the recipe, minus the individual servings. I put the filling into a baking dish, and placed the biscuits on top. To be completely honest, I didn't love the biscuits on top because the bottoms stayed a little too mushy for my taste, but other than that this was delicious. I've actually made it twice, and the second time I made it without biscuits, kind of like chicken stew. This recipe was great, and Handy Andy approved - winner!
Thanks for stopping by! Have a great weekend!