jck4b

Chicken Pot Pie (lower fat)

Filling:
6 med. Carrots , sliced ¼ in. thick
2 small Celery, sliced ¼ in. thick
1 med. Onion, chopped fine
2 med. Garlic cloves, minced
½ tsp. Thyme, dried
1 tsp. Oil
Salt

¼ c. Dry Sherry
3c. Low-sodium Chicken Broth
1 Bay Leaf
2 lbs. Boneless, Skinless Chicken Breasts (about5)

¼ c. Cornstarch
¼ c. Half & Half
1 c. Frozen Peas
2 ½ c. Peeled, Cubed (about ½ in.) Cooked (5-6min.)Potatoes
2 tbsp. Fresh Minced Parsley
Pepper

Biscuits:
2c.Flour
2 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt
4 Tbsp. Unsalted Butter, melted, (omit salt if using salted butter)
2/3 c. Low-Fat Buttermilk

Preheat the oven to 425 degrees. Combine carrots, celery, onion, garlic, thyme, oil & ½ tsp. salt in a Dutch oven. Cover & cook over med.-low heat, stir often, til soft, about 8-10 min. Stir in the sherry, broth & bay leaf, bring to a simmer. Nestle in the breasts, reduce to low, cover & cook til no longer pink,10-12 min. Transfer chicken to a plate to cool. Return the sauce to a simmer, whisk the cornstarch & the half & half together, then whisk in the simmering sauce. Whisk & simmer til thickened, about 1 min. Take off the heat &discard the bay leaf. Stir in the peas, parsley, potatoes & season w/ S&P. Cut chicken into bite size pieces, & stir into the sauce & pour into a 9x13 in. dish…. For the biscuits: Whisk together the flour, powder, soda & salt. In a separate bowl whisk the melted butter & the buttermilk together. Gently stir into the flour w/ a rubber spatula until just combined. ..Assemble: pinch off 8equal pieces & arrange on the top of the hot filling, ½ in. apart. Bake until golden & the filling is bubbly, about 20 min. Cool 5-10 min.

Serves 8 , per serving: Calories 380, Fat 9gr., Sat. Fat 5g., Chol. 85mg., Carb. 38g., Protein 33g.,
Fiber 4g., Sodium 820mg.

Note to self: Double all the filling ing. for a larger portion.