Chicken Pot Pie

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INGREDIENTS

FILLING

  • Olive oil cooking spray

  • 1 lb boneless, skinless chicken breast, diced

  • 1 large yellow onion, diced

  • 2 large carrots, peeled and diced

  • 1 cup frozen peas

  • 2 cups low-sodium chicken broth

  • 4 tsp fresh thyme, minced

  • 2 tbsp whole-wheat flour

  • Fresh ground black pepper, to taste

BISCUITS

  • 3/4 cup skim milk

  • 2 1/4 tsp apple cider vinegar

  • 2 cups plus 2 tbsp whole-wheat pastry flour, divided

  • 1 tbsp baking powder

  • 1 tsp baking soda

  • 1/8 tsp sea salt (optional)

  • 1 tbsp safflower or olive oil

DIRECTIONS

Preheat oven to 450°F.

Prepare filling: Heat a large cast iron or ovenproof nonstick pan over medium-high for 1 minute. Mist with cooking spray. Sauté chicken until no longer pink, 3 minutes.

Add onion and carrots. Sauté until onion is slightly browned, about 5 minutes. Add peas and sauté for another minute or until thawed.

Stir in broth and thyme and cook until broth is warmed, about 2 minutes. Stir in 2 tbsp whole-wheat flour and reduce heat to medium. Stir constantly until broth is thickened, about 2 minutes. Season with pepper and turn off heat, but do not remove pan from element.

Begin preparing biscuits: Pour milk in a cup, then add vinegar to milk. Let stand for 2 minutes.

In a large mixing bowl, blend 2 cups whole-wheat pastry flour, baking powder, baking soda and salt, if desired. Stir in milk-vinegar mixture, a 1/4 cup at a time, add oil, and then add remaining 2 tbsp whole-wheat pastry flour. (NOTE: The dough will be slightly sticky. If it is too sticky, add another tbsp of flour.)

Using your hands, form 12 small biscuits, about 1 1/2 to 2 inches in diameter. (TIP: If the biscuits are exceptionally sticky, dust your hands with a little bit of flour to make it easier to form them.) Ladle chicken-vegetable mixture into 4 large ramekins, individual casserole dishes or soup tureens, about 3/4 cup per serving. Place 3 biscuits on top of each ramekin and place all ramekins into a cookie sheet or baking pan lined with aluminum foil. (NOTE: The biscuits will bake on top of chicken-vegetable mixture.) Place pan on rack in middle of oven. Bake for 10 minutes or until chicken-vegetable mixture is bubbling and biscuits are slightly browned on top. To serve, place ramekins on individual plates, as they will be too hot to handle.

 

NOTE:
Adding apple cider vinegar to the skim milk slightly curdles it, which will give the biscuits a buttermilk flavor. Instead of using your hands to form the biscuits, you can also roll out dough and use a small cookie cutter to cut out 12 biscuits.  

Also, if you are gluten free, replace with gluten free flour.