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Chicken Pot Pie

$.96 per serving
Servings 6
Author Annemarie Rossi

Ingredients

Ingredients for the Filling

  • 3 tbs olive oil
  • 1 small onion diced
  • 3 medium red potatoes chopped
  • 4 carrots chopped
  • 4 celery stalks chopped
  • 2 tbs white whole wheat flour
  • 3 cups chicken broth
  • 1/2 lb chicken breast cooked and chopped
  • 1 1/2 tsp salt
  • 1/2 tsp pepper

Ingredients for the Biscuit Topping

  • 2 cups white whole wheat flour
  • 1 tsp baking soda
  • 1 tbs baking powder
  • 1 tsp salt
  • 3 tbs cold butter
  • 1 cup plain yogurt

Instructions

  • Preheat the oven to 375 degrees.
  • In a large pan, cook the onions in the olive oil over medium-low heat for 3 minutes.
  • Add the potatoes and cook for 8 minutes, until they begin to soften.
  • Add the carrots and celery and cook for another 5 minutes.
  • Stir in the flour and add the chicken broth gradually. Add the diced chicken, salt, and pepper to the mixture.
  • Simmer gently for 10 minutes, stirring regularly to thicken.
  • While the mixture simmers, make the biscuit batter.  Mix together the dry ingredients and the butter in a food processor until it reaches a crumb-like consistency.  In a large bowl, stir together the crumb mixture with the yogurt to form the biscuit dough.  Set aside.
  • Transfer the chicken and vegetable mixture to a 9 by 13 inch pan.  Form 10 patties out of the biscuit dough and divide them across the top of the chicken mixture.
  • Bake for 25 to 30 minutes, until the biscuits are cooked through.