Chicken And Biscuit Pot Pie Slimmed Down Food

MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
• Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
• Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

SLIMMED DOWN - CHICKEN POT PIE

Steps:

• Spray 4 (8-ounce) ramekins with the olive oil spray and set aside.
• Put the chicken breasts in a medium saucepan, add the broth (it should just cover the chicken), and bring to a boil. Cover, turn the heat very low, and cook the chicken very gently until just firm to the touch, about 15 minutes. Remove chicken from the broth reserving the broth. When the cool enough to handle, shred or dice the chicken into large bite-size pieces, discarding the bones. (If some of the pieces are still a bit pink, don't fret, it finishes cooking in the pie.)
• Preheat oven to 400 degrees F.
• Heat the oil in a heavy non-stick skillet over medium-high heat. Add the carrots, mushrooms, celery, turnips, season with salt, to taste, and cook until the vegetables are light brown, about 8 minutes. Add the onions and cook about 1 minute more. Stir the flour into the vegetables and cook for 1 minute. Pour in the reserved chicken broth and whisk until it comes to a boil. Reduce the heat slightly and simmer, uncovered, until thick, about 5 to 6 minutes. Stir in the chicken parsley, dill, lemon zest, and pepper and remove from the heat.
• Layer 3 sheets of phyllo dough on the workspace, spraying with olive oil spray in between each layer. On the last layer, sprinkle with more salt and pepper, and the paprika. Cut sheets in half, crosswise, and stack to make 6 layers. Cut 4 rounds out of the phyllo with scissors or a paring knife that fit snugly into the opening of each ramekin. Divide chicken filling evenly among the ramekins and place the phyllo rounds on top. Bake until bubbly, chicken is cooked through and crust is crispy and golden brown, about 10 to 12 minutes.

CHICKEN AND BISCUIT POT PIE

Steps:

• To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.
• Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl.
• Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minutes more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
• To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix.
• Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

CHICKEN BISCUIT POT PIE

Steps:

• To make the stew: Heat the butter in a 9-inch cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring, until browned, about 1 minute more. Stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth, bring the stew to a boil, stirring constantly. Simmer until the mixture is very thick, about 3 minutes. Add the chicken and return to a boil. Remove from the heat. Season with pepper to taste and stir in the parsley, chives, and dill. Set aside while you make the biscuit topping.
• To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Add the lemon zest to the milk. Gently stir the milk into the flour mixture to make a loose dough.
• Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough by hand into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. After folding the biscuit dough into thirds, pat into a 10-inch wide disc.
• Preheat the oven to 450 degrees F.
• Bring the chicken and vegetable mixture to a boil and place the biscuit dough on top. Using a paring knife, make a small hole in the center of the dough. Using a pastry brush, brush the biscuit top lightly with milk. Transfer the skillet to a baking sheet and bake until golden brown, about 20 minutes. Let the pie rest at room temperature for 5 minutes before serving.
• Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes.
• Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 3/4 inch cubes. Discard the bones and skin.
• Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.

SLIMMED DOWN CHICKEN POT PIE

Steps:

• Filling.
• Preheat oven to 400ºF. Place eight 7-oz ramekins on a baking sheet lined with foil and set aside.
• To make filling, heat olive oil over medium-high heat in large non-stick pot. Add onions and garlic. Cook until onions begin to soften, about 3 minutes. Add celery and mushrooms and cook until mushrooms are tender. Stir in peas and carrots, thyme, and poultry seasoning. Cook 1 more minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes.
• In a small bowl, whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Add cheese and parsley and stir until cheese melts. Stir in cut-up chicken. Cover and keep warm.
• Biscuit Topping.
• To make biscuit topping, combine both flours, baking powder, baking soda and salt in a large bowl. In a medium bowl, whisk together buttermilk, sweet potato, and 2 tbsp of the melted butter. Add wet ingredients to dry ingredients and stir gently until a ball is formed.
• With floured hands, transfer biscuit dough to a lightly floured surface and press out or roll dough to about 1/3-inch thickness. Using 21/2-inch-round cookie cutter, cut dough into circles just slightly smaller than the top of your ramekins.
• Fill ramekins with warm chicken mixture and top with biscuit. Brush tops of biscuit with remaining melted butter. Bake for 13 to 15 minutes, until filling bubbles and biscuits are puffed up a golden brown. Let stand for 5 minutes before serving.

SLIMMED-DOWN CHICKEN POT PIE

Steps:

• Preheat oven to 400 degrees.
• Butter four 8 oz. ovenproof ramekins and set aside.
• Combine chicken breast halves with vegetable broth in medium Dutch oven over high heat. Bring to boil, reduce heat and simmer for 15 minutes. Remove from heat, remove chicken fromm pot, and strain liquid to remove solids. Sit chicken and borth aside.
• Heat oil in Dutch oven over medium high heat. Add onion, carrots, celery, and potatoes, and saute, stirring frequently, until beginning to brown. Add mushrooms, allow them to release their liquid but not evaporate. Whisk in flour and cook for one minute.
• Whisk in reserved broth. Add rosemary and thyme leaves. Bring to boil, then reduce heat and allow to simmer and thicken for 10 minutes.
• Meanwhile, shred cooled chicken and return to pot. Stir and season to taste with salt and freshly ground pepper. Cover and simmer over low heat to combine flavors. If liquid seem too thin, remove lid and reduce until thickened. If liquid seems to thick, add 1/4-1/2 cup of additional vegetable broth and/or dry white wine,.
• Place 3 sheets of phyllo on work space, cover remaining 3 sheets with plastic wrap, then a moist towel. Carefully brush each layer of phyllo with melted butter. Sprinkle the top layer with salt and freshly ground black pepper. Carefully cut phyllo stack in half crosswise and stack to make 6 layers. Cut 2 pieces to fit the inside top of each ramekin. You can place a ramekin upside down on the dough to use as an outline to trim the dough. Repeat with remaining phyllo dough.
• Spoon chicken mixture into buttered ramekins. Carefully place prepared phyllo on top of chicken so that phyllo edges are inside ramekins.
• Bake in oven for 15-20 minutes, until bubbly and phyllo is browned.