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 teaspoon garlic, (about 2 cloves) or from jar, minced
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), (can substitute frozen and thawed or 8 oz. no salt added canned)
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)
- Preheat oven to 350° F.
- 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.)
- 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.
- 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.
- In a medium mixing bowl, stir together milk, yogurt, chicken and potatoes. Add yogurt mixture to hot vegetable mixture and remove from heat.
- Keep biscuits cold until ready to use. Cut 5 biscuits into small ½ inch cubes.
- Place mixture in a 9 x 9 baking dish coated with cooking spray. Scatter biscuit pieces, evenly spaced, over top of pot pie mixture.
- 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.
|Total Fat||8.0 g|
|Saturated Fat||2.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat ||1.0 g|
|Monounsaturated Fat||2.5 g|
|Cholesterol ||79 mg|
|Dietary Fiber||4 g|
|Total Sugars||12 g|
|Protein ||38 g|