Simple Chicken Pot Pie

Updated:Apr 16,2014
 


SCwH-Chicken Pot Pie

Chicken Pot Pie

Description

American

4 servings

About $3.08 per serving


1 pound chicken tenderloins, skin and visible fat removed, cut into 1-inch cubes
1 small Idaho potato (about ¾ cup), peeled and diced into bite size pieces
2 garlic cloved, minced or 2 teaspoon from jar
¾ cup frozen peas, thawed
½ small onion, chopped
¾ cup chopped carrots (about 2 small carrots)
1 cup fresh corn, cut off cob (about one ear), or 1 (8 oz.) can no salt added corn
½ cup celery (about 2 stalks), chopped
½ cup low-sodium chicken broth
½ teaspoon dried herbs, salt free added Italian blend
¼ cup skim milk
1½ cups fat-free, plain Greek yogurt
1 teaspoon extra-virgin olive oil
1 (7.5 oz) can 10 count refrigerated low-fat buttermilk biscuits (try to look for whole wheat)
Cooking spray

  1. Preheat oven to 350° F.
  2. Place chicken in medium saucepot and fill about halfway with water (enough to completely cover chicken). Bring to a boil, cover and reduce heat to a simmer and cook about 20 minutes. Remove from water, cool slightly and dice into bite size pieces cover and place in refrigerator. (Can be prepared a day ahead.)
  3. In a medium saucepot, place potato pieces in cold water, turn heat on high and bring to a boil. Boil potatoes until fork tender, about 20 minutes. Remove from water and set aside.
  4. Heat olive oil in a large saucepot, over medium low heat. Add garlic, peas, onion, carrots, corn, and celery. Cook, stirring frequently, for 5 minutes. Add chicken broth and herbs and continue cooking for 5-7 more minutes, until most of cooking liquid has been absorbed.
  5. In a medium mixing bowl, stir together milk, yogurt, chicken and potatoes. Add yogurt mixture to hot vegetable mixture and remove from heat.
  6. Keep biscuits cold until ready to use. Cut 5 biscuits into small ½ inch cubes.
  7. Place mixture in a 9 x 9 baking dish coated with cooking spray. Scatter biscuit pieces, evenly spaced, over top of pot pie mixture.
  8. Bake for about 20 minutes, or until biscuit dough is golden brown.


Get the Kids Involved: Scattering the biscuit dough and watching as it puffs up and turns golden brown in the oven while it cooks if a safe and fun step to involve kids in the cooking process.

Cooking Tips: Frozen vegetables can be substituted for all vegetables in this dish. To thaw, measure out correct amounts of each vegetable and place in a bowl of lukewarm water. In about 10 minutes they will be ready to use.
 

Per serving:
Calories366
Total Fat8.0 g
Saturated Fat2.5 g
Trans Fat0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat2.5 g
Cholesterol 79 mg
Sodium519 mg
Carbohydrates37 g
Dietary Fiber4 g
Total Sugars12 g
Protein 38 g

Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.

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