Chicken Pot Pie
5
Points®
Temps total: 1 h 5 min • Préparation: 25 min • Cuisson: 40 min • Portions: 6 • Difficulté: Facile
We upped the mushroom amount in this classic dish to boost flavour and to help lend a meaty texture.
Ingrédients
Olive oil cooking spray
6 spray(s)
Light butter
2 tsp(s)
Shallots
2 medium, finely chopped
Mushrooms
1 pound(s), sliced (use an assortment such as white, cremini, oyster, shiitake)
Carrots
3 medium, sliced
White wine
½ cup(s), dry variety
All-purpose flour
¼ cup(s)
Chicken broth
2 cup(s)
Skinless rotisserie chicken breast
16 oz, coarsely shredded
Frozen green peas
1 cup(s), thawed
Fat-free half-and-half
¼ cup(s)
Fresh thyme
1 tsp(s), chopped
Table salt
1 tsp(s)
Cayenne pepper
⅛ tsp(s)
Reduced-fat pancake and baking mix
1 cup(s)
Fat-free half-and-half
⅓ cup(s)
Chives
2 tbsp(s), minced
Instructions
1
Preheat oven to 400°F. Coat a shallow 10-inch square (2 ½ qt) baking dish with cooking spray.
2
To make filling, melt butter in a large skillet over medium heat. Add shallots; cook, stirring often, until golden, 2–3 minutes. Add mushrooms and carrots; increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender, 5 minutes. Add wine and increase heat to high; boil until evaporated, 8–9 minutes. Stir in flour until blended.
3
Gradually stir in broth; bring to a boil. Reduce heat to low; simmer, stirring to scrape browned bits from bottom of skillet, 1 minute. Stir in chicken, peas, ¼ c half-and-half, thyme, salt and cayenne; transfer to prepared baking dish.
4
To make topping, in a small bowl, combine baking mix, remaining 1/3 c half-and-half and chives; stir just until blended.
5
Drop topping by heaping Tbsp over filling to form 12 biscuits. Bake until biscuits are golden brown and filling is bubbly, 18–20 minutes
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