I love recipes that can be made the night or morning before serving. It just makes dinner time so much easier to deal with. What I even enjoy more is a recipe that is quick and easy and healthy at the same time. We are trying to eat less processed foods at our house and this is a good step in that direction.
This recipe from Holly Clegg’s Kitchen 101 Book in which I will review in November, has great recipes for any level cook that are healthy too. I love finding leaner versions of our favorite comfort foods.
|I chose the Chicken Pot Pie|
I made the filling in the morning. I allowed the pie filling to cool and then took it out 30 minutes while the oven was preheating and finished it by adding the biscuits on top and baking.
Everyone enjoyed the biscuits and most of the kids ate the filling. It was so easy and you really could make a few of these for another day. Plus add your family’s favorite veggies to make it more appealing to your taste buds.
You only use a partial can of the evaporated milk so unless you have another recipe that needs some you might as well make more. To save money, don’t use a rotisserie chicken especially if you are making multiple pies. Two breasts from our chicken yielded 2 cups of white chicken meat.
Also we purchased the large biscuits which were not completely cooked. If that is the only thing you have, then split them. This was something my original recipe did not suggest.
Chicken Pot Pies:
- 1 lb boneless skinless chicken breasts or 2 cups Chopped skinless rotisserie chicken breast*
- Salt and pepper to taste (optional)
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 cup onion, chopped
- 1/2 cup frozen carrots/peas mixture
- 1/2 tsp dried thyme leaves
- 2 tablespoons cornstarch
- 1/2 cup evaporated skim milk
- 2 cups fat-free low-sodium chicken broth
- Dough of 5 flaky refrigerator biscuits (I used low fat)
Preheat oven to 400°F.
- *In a nonstick skillet coated with nonstick cooking spray, cook the chicken breasts over medium heat 7-10 minutes or until done. Season with salt and pepper (if using) and cut into pieces.
- Recoat the skillet with nonstick cooking spray and sauté the carrots, celery, and onion, for 5 minutes or until tender.
- In a small cup add cornstarch to 1/2 cup chicken broth, mixing well. Add to skillet, stirring. Gradually add remaining chicken broth, stirring and cooking over medium heat until thickened and bubbling.
- Add the thyme and evaporated milk, stirring for 30 seconds. Gradually add the chicken broth, stirring and cooking over medium heat until thickened and bubbly. Add the chicken and peas and cook another 5 minutes.
- Coat a 9-inch pie plate with nonstick cooking spray and fill with the chicken mixture.**
- Split the biscuits in half and lay them on top. Bake for 10-12 or until the pastry is golden brown.