Chicken Pot Pie Make-Over

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Dear Diary,

I’m starting to traveling more and more for work, so I needed some downtime this weekend, along with some comfort food – and nothing is more comforting than Chicken Pot Pie!! However, most recipes are full of calories and would leave me feeling guilty after a weekend indulgence-  #thestruggleisreal! So, I took some liberties with the standard recipe to cut the calories and it was still so tasty! A couple things that cut the calories from the get go, eliminate the crust from the bottom. Also, instead of using crust I used biscuits. Yes, biscuits are not the least caloric thing available, but they are easier! Let’s just admit it, finding the time to make my own crust is on my list, but in the meantime these biscuits will definitely suffice!

Here’s what you need:

5 cups of vegetable broth

1 rotisserie chicken from the grocery store (ones in the hot cases

5-6 medium sized peeled and diced carrots

1 russet potato peeled and cubed

5-6 diced celery stocks

1 1/2 cups of peas

1 medium sized chopped yellow onion

2 1/2 tablespoons flour

1/3 cup unsweetened almond milk

1 can of pre-made biscuits

salt and pepper

olive oil

Directions:

1. Preheat your oven to 350 degrees

2. Place chopped potato, carrots and celery into a large pot with 5 cups of vegetable broth, bring to a boil and then simmer for 10 – 15 minutes until vegetables are soft.

3. Place diced onion into a large frying pan – the pan should be the size of what you would use for stir fry, the bigger the better because you are going to transfer the broth and veggies to the pan.

4. Sautee the onions over medium heat with olive and then add flour, cook until the onions are coated. Transfer the veggies and broth to the onions, when they are soft.

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5. Add the almond milk to the this mixture as well as the shredded rotisserie chicken and 2 cups of peas, simmer on medium heat until it starts to thicken 10 – 15 minutes

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6. Add the mixture to a large casserole pan and place in the oven for 10 minutes. Then remove the dish from the oven and place your pre-made biscuits on top and cook for another 14-17 minutes, until the biscuits are a golden brown.

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Serve each portion with a biscuit and indulge!

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