Pot pie is a comfort-food classic, but it isn't great for your waistline. According to an article in "Vegetarian Times," traditional pot pies can pack in more than 40 g of fat per serving. Most of that fat lurks in the top and bottom crust, made with butter, shortening or lard. Making a chicken-biscuit bake instead can cut the amount of fat and calories in this dish because -- instead of a buttery crust -- the meal is topped with a layer of light, fluffy biscuits.
Cooking the Chicken
Start by cooking four chicken breasts. Thaw the chicken breasts, if necessary, and cut the raw chicken into small cubes. Heat 2 tbsp. of olive oil in a skillet and drop the cubed chicken into the pan. Saute the chicken bits until they're cooked through and tender. Transfer the cooked chicken to a dish and set it aside.
Making the Filling
Mix 1 cup of chicken stock with 1 1/2 cups of 1-percent or skim milk, and set the mixture aside. Heat 3 tbsp. of unsalted butter in a saucepan over medium heat and add 1/3 cup of flour. Stir the mixture until the flour absorbs the butter, and slowly add the mixed liquids, stirring constantly. Keep stirring until the sauce thickens into a light gravy, and add the cooked chicken and 3 cups of frozen, mixed vegetables that you have thawed. Season the filling to taste with salt, pepper, garlic powder and thyme.
Assembling the Bake
Grease a glass, 9-by-9-inch baking dish with cooking spray. Pour the chicken-and-vegetable filling into the dish. Pop open a can of low-fat, refrigerated biscuit dough and layer the unbaked biscuit rounds evenly over the top of the filling. Leave a little bit of space between each round of dough, as the biscuits will rise and expand in the oven.
Cooking and Serving
Cook the chicken-biscuit bake in the oven at 375 F for 30 to 35 minutes, or until the filling is bubbling and the biscuits are golden brown. Remove the bake from the oven and let it cool for 10 minutes before serving. Scoop the chicken-biscuit bake into eight servings. If you want a side dish in addition to the chicken-biscuit bake, serve it with a simple romaine or spinach salad.
References
- "Vegetarian Times"; A Slice of Comfort; Mary Carroll; November 1993
- "How to Cook Everything"; Mark Bittman and Alan Witschonke; 2008
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