Who doesn’t love chicken pot pie? This lightened up version offers 29 grams of protein and a full serving of veggies in every slice. It’s a complete meal, in a pie! To make it easy, we use rotisserie chicken. This recipe calls for onion, carrots and celery, but we won’t be mad if you add some chopped mushrooms to the mix. Delicious!
Ingredients for Filling:
- 2 teaspoons olive oil
- 1 cup onion, diced
- 1.5 cups celery, diced
- 1 cup of carrots, diced
- 2 cloves garlic, minced
- 10 fluid ounces, cream of mushroom soup
- 1 cup low fat milk
- 10 ounces cooked chicken, cubed
- 1 egg
- 2 Tablespoons parsley
Ingredients for Biscuit Mix:
- 1 cup flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon salt
- 1 Tablespoon, olive oil
For the filling:
- Preheat oven to 400°F.
- Heat a pan with oil. Add the onion, celery, carrot and garlic, cook until tender, about 5-8 minutes. Next, add condensed cream of mushroom soup, half of milk, and cooked chicken. Put in a 9” baking pan or pie pan.
- In another bowl, mix remaining half of milk, egg, and biscuit baking mix (instructions below). Spread the batter over chicken mix.
- Bake for 20 minutes. Garnish with parsley.
For the biscuit mix:
- Whisk the flour, baking powder and salt together.
- Add olive oil and mix well into dry ingredients.
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