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Country Chicken Pot Pie




Source of Recipe


Cooking Light


List of Ingredients




2 lbs skinned chicken breast halves
4 sprigs fresh parsley
3 stalks celery, cut into 2 inch pieces
1 small onion, quartered
1 bay leaf
5 c. water
cooking spray
1 c. chopped onion
3/4 c. diced celery
1 1/2 c. peeled cubed potato
1 (10 oz) pkg frozen mixed vegetables
2/3 c. all purpose flour
1 (12 oz) can evaporated skimmed milk, divided
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1/4 tsp. dried thyme
2 c. low fat biscuit and baking mix
2 T. chopped fresh parsley
3/4 c. 1% low fat milk

Recipe



Combine first 6 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 1 hour. Remove chicken from broth, reserving broth. Let chicken cool. Bone and coarsely chop chicken; set aside. Pour broth through a wire mesh strainer lined with cheesecloth into a bowl, discarding vegetables and herbs remaining in strainer. Skim fat from broth, and set aside 4 c. broth. Reserve remaining broth for another use. Coat Dutch oven with cooking spray; place over medium high heat until hot. Add chopped onion and celery; sauté until tender. Add reserved 4 c. of broth, potato, and frozen mixed vegetables; bring to a boil. Cover, reduce heat, and simmer 15 min or until vegetables are tender. Combine flour and 3/4 c. evaporated milk in a small bowl, stirring until smooth. Add to vegetable mixture in Dutch oven, stirring constantly. Add remaining evaporated milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat. Stir in chopped chicken and salt and next 3 ingredients. Spoon into a 13x9x2 baking dish coated with cooking spray. Combine baking mix and chopped parsley. Add low fat milk, stirring just until moistened. Drop dough by heaping spoonfuls onto chicken mixture to form 8 biscuits. Bake uncovered at 350 for 35 minutes or until golden. Yield: 8 servings. NOTE: For a lower-sodium biscuit topping, replace low fat biscuit and baking mix with 2 c. all purpose flour, 2 tsp baking powder, and 1/2 tsp salt; add 2 T. parsley. Add 1/2 T. melted margarine and 3/4 c. low fat milk to dry ingredients, stirring just until moistened.

cal=384; fat=3.4g; protein=29.1g; carb=64.6g; chol=55mg; sodium=796mg

Serves 8
8 points