O.k. so I feel I've been slacking a little this week. I made this recipe days ago, and promised my FB peeps I'd share. Well I am finally getting around to it. I've worked, worked out, been to the doc's, hmm what else can I use as an excuse. Oh well, I must say it is a devine recipe. I've had these little ramekins for almost a year now, still in the box! I bought them so I could make individual desserts and such, but I kept not having any time to do that. Sound familiar dosen't it! I had 8 ramekins, so everyone was allowed 2 pot pies each. They had their choice to eat them both for dinner, OR eat one with some other veggies as dinner and sav
Chicken Pot Pie, Reduced Fat
6 pilsbury reduced fat grands biscuits
1 TBS Knorr Chicken Bouillon
32 oz Chicken Broth Fat Free
3 med- large Russet Potato, cubed
2 large Carrots,(7-1/4" to 8-1/2" long), chopped
2 large stalks celery(11"-12" long), chopped
1/4 cup Corn Starch,
1 cup cubed Butternut Squash
2 bay leaves
1 tsp dried Basil
1 tsp dried Thyme
1 tsp Pepper, black
1 tsp Salt,
Olive Oil, 1 tbsp
4 small Chicken Thigh, bone and skin removed
Preheat oven to 350 degrees. Place ramekins on baking sheet. Take 3 biscuits and gently pull in half, seperating layers. With fingers gently pull the biscuit out twords the edges. You are trying to make the biscuit thinner, but enlarge the circle. Place each biscuit half in the bottom of the ramekins. Poke a few times with a fork. Bake for about 15-20 minutes, or until lightly golden brown. This ensures no soggy bottom. Heat 1tbs of olive oil in a large stock pot, or dutch oven. Add chopped chicken thighs, and cook until outside is done, but inside slightly pink.I tried to chop eveything into the same bite sized pieces. When the chicken is half cooked, add the veggies, and bay leaves. And pepper.Cook for a few minutes, stirring occasionally. Add the stock, salt, thyme, basil and bouillion. Bring to a boil, cover and reduce heat. Cook for about 10-15 minutes or until potatos are almost tender. You don't want them too soft, or they will be mushy. Bring back to a boil, mix cornstarch with 1/4 cup of cold water until smooth. Slowly add to the chicken and veggies, stirring constantly until the mixture thickens. Turn off. With the ramekins out of the oven, ladel chicken miture in on top of baked biscuit bottom. Ladel to the top. When all ramekins are full, take the other 3 biscuits and seperate in half, pulling as you did before. Poke with a fork a few times, and place over the ramekins, pressing slightly on the edges to hold shape. Bake 10 minutes, until the biscuits are golden on top. REMOVE, AND LET STAND 3-5 minutes before serving.
And enjoy reduced fat, comfort food heavan. Based on the 6 biscuits, but using all the veggies tallied in the recipe, it comes out to:
Nutrition Facts
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| Servings Per Recipe: 6 | ||
| Serving Size: 1 serving | ||
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Amount Per Serving
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| Calories | 435.0 | |
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| Total Fat | 9.5 g | |
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| Saturated Fat | 2.8 g | |
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| Polyunsaturated Fat | 2.3 g | |
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| Monounsaturated Fat | 3.2 g | |
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| Cholesterol | 41.5 mg | |
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| Sodium | 1,965.6 mg | |
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| Potassium | 1,149.7 mg | |
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| Total Carbohydrate | 71.1 g | |
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| Dietary Fiber | 6.3 g | |
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| Sugars | 6.7 g | |
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| Protein | 17.2 g | |
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| Vitamin A | 107.3 % |
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| Vitamin B-12 | 5.4 % |
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| Vitamin B-6 | 40.3 % |
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| Vitamin C | 74.5 % |
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| Vitamin D | 0.0 % |
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| Vitamin E | 3.3 % |
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| Calcium | 6.8 % |
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| Copper | 14.7 % |
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| Folate | 13.2 % |
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| Iron | 21.9 % |
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| Magnesium | 17.7 % |
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| Manganese | 23.3 % |
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| Niacin | 29.7 % |
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| Pantothenic Acid | 14.4 % |
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| Phosphorus | 21.6 % |
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| Riboflavin | 11.4 % |
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| Selenium | 12.8 % |
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| Thiamin | 16.1 % |
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| Zinc | 10.7 % |
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