Spring is slowly getting here...but until then during those last few weeks of cold nights, cook up some chicken pot pie casserole! It is a body-warming dish packed with fresh vegetables and tender chicken. And who can resist the flaky biscuit on top! If you are on Weight Watchers, this recipe makes 16 servings, each serving being only 7 Smart Points, which includes the biscuit on top!
6 c. reduced sodium chicken broth
1 large onion, chopped
5 small red potatoes, peeled and chopped into 1/2 inch cubes
1 medium sweet potato, peeled and chopped into 1/2 inch cubes
1 c. carrots, peeled and chopped
3 stalks celery, sliced (including leaves)
3 boneless, skinless chicken breasts, cut into small pieces (1 inch cubes)
2 c. frozen peas
3 c. milk, 1%
1 1/4 c. flour
2 Tbs. fresh thyme
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1 pkg. reduced fat Pillsbury buttermilk homestyle biscuits
Preheat oven to 350 degrees. Spray a large baking dish with non stick cooking spray and set aside. In a large pan, add the chicken broth and bring to a boil. Stir in the onions, potato, sweet potato, carrots and celery. Bring back to a boil, reduce the heat to medium-high, cover and cook for 5 minutes.
Add the chicken pieces and frozen peas. Bring back to a boil, turn back down to medium-high, cover and cook for 5-6 more minutes. Place a strainer above a large bowl and strain the liquid out of the pan. Reserve the solids separately and add the liquid back to the pan.
Heat the broth to medium heat. In a small bowl, whisk the flour and milk together until the lumps are gone. Add the flour liquid to the broth and whisk. Cook for five minutes or until the sauce gets thick, stirring frequently.
Add the chicken and vegetables back in and also add the thyme, salt and pepper. Stir together until everything is coated with the thick sauce.
Pour the mixture into a prepared large baking dish (sprayed with cooking spray). Pour the chicken and veggie mixture into the pan and evenly spread out. Open the biscuit package and cut each biscuit into small pieces. Top the "stew" with the biscuit pieces randomly and as even as possible on the top. Bake for 16-18 minutes until the biscuits are golden brown.