Chicken Pot Pie
$.96 per serving
Servings 6
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.