Chicken & biscuit pot pies
6
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
Individually portioned into ramekins and baked to perfection, these cute little pies are hearty enough to enjoy as a full meal. To bump-up your veggie intake for the day, you could also serve them with a mixed greens salad drizzled with balsamic vinaigrette.
Ingredients
Cooking spray
4 spray(s)
Unsalted butter
2 tsp, divided
Uncooked skinless boneless chicken breast
½ pound(s), cubed
Cremini mushroom
¾ cup(s), sliced, chopped
Celery
½ cup(s), chopped, sliced
Carrots
½ cup(s), diced
Onion
½ cup(s), chopped, diced
Kosher salt
¼ tsp
Black pepper
⅛ tsp
Garlic
2 clove(s), finely chopped
All-purpose flour
1 Tbsp
Reduced sodium chicken broth
1 cup(s)
Frozen green peas
½ cup(s)
Low fat cream cheese
1 Tbsp
Fresh thyme
1 tsp, chopped
Fresh parsley
1 Tbsp, chopped
Low fat biscuit prepared from refrigerated dough
2 item(s)
Instructions
1
Preheat oven to 375°F. Spray 2 (10-oz) ramekins with nonstick spray.
2
In small saucepan over medium-high heat, melt 1 tsp butter. Add chicken and cook, stirring occasionally, just until cooked through, about 6 minutes. With slotted spoon, remove from pan and set aside.
3
To saucepan, add remaining 1 tsp butter. Then add mushrooms, celery, carrot, onion, salt, and black pepper. Cook, stirring often, until vegetables soften, 3 to 5 minutes. Over top, sprinkle garlic and flour and cook, stirring, 1 minute.
4
Stir in broth, peas, cream cheese, thyme, and parsley; simmer 5 minutes. Add chicken back to pan.
5
Between ramekins, divide filling. Over top of filling, press biscuits. On baking sheet, place ramekins. Bake until biscuits are browned and filling is bubbling, about 10 minutes. Cool for a few minutes before serving.
6
Serving size: 1 pot pie
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