Chicken Under Biscuits

This post originally appeared on By Hook or By Cook.

This is a healthier version of chicken pot pie, using low-fat whole wheat biscuits instead of a traditional pastry crust.

click photo for larger image       

Crust
½ c flour
½ c whole wheat flour
1 t baking powder
1T butter
1/3 c ice water

1. Stir together flours and baking powder.
2. Cut in butter until fully combined.
3. Add water, mix only until dough comes together.
4. Cover and refrigerate 20 minutes to 1 hour.

Filling
2 c chicken broth
2 large chicken breasts (1 lb total), cubed
1 c corn
1 c peas
1 c diced carrots
½ c chopped broccoli florets
½ c diced red peppers
1 t thyme
½ t rosemary
salt & pepper to taste
½ c milk
2T flour

1. Bring chicken broth to a boil. Add chicken, vegetables, and herbs.
2. Simmer for 10 minutes or until vegetables are tender.
3. Pour in milk and sprinkle flour over the top of the pan.
4. Stir well to ensure flour is evenly distributed throughout.
5. Pour into a 10” pie pan with high sides, or a 2 qt casserole dish.
6. Roll or pat crust into a 9” circle and place in baking dish atop chicken mixture.
7. Bake at 400° for 12-15 minutes or until crust is golden brown.

Nutrition Facts Serving Size ¼ of pie (354 g) Serving per Recipe 4
Amount per Serving Calories 247 Calories from Fat 46
	% DV
Total Fat 5g Saturated Fat 2.5g Monounsaturated Fat 1.5g Polyunsaturated Fat 1g Cholesterol 77mg Sodium 766mg Total Carbohydrates 18.5g Dietary Fiber 3.5g Sugars 6.5g Protein 32g	8% 12% 26% 32% 6% 15%