Pot Pie is the ultimate comfort food! However, it's usually high in calories and fat. I found a "skinny" version with less than half the calories/fat and all the flavor!
Ingredients:
Ingredients:
- 1 pound rotisserie chicken meat, cut into bite sized pieces
- 3 cups reduced sodium chicken broth
- 1 1/2 cups onions, chopped
- 1 cup frozen hash brown potatoes
- 1 bag Green Giant Broccoli, Cauliflower, Carrots & Cheese Sauce Valley Fresh Steamers
- 2/3 cups frozen peas
- 1 1/2 cups skim milk
- 2/3 cups all purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried crushed rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 package Grands Jr. Golden Layer Buttermilk Biscuits
- Preheat oven to 350 degrees. In a large sauté pan, cook onions until translucent.
- Add the chicken broth and bring to a boil.
- While broth is heating, place potatoes and peas in a microwave-safe bowl. Cover and cook on high for 4 minutes.
- Microwave Valley Fresh Steamers according to package directions.
- Add the chicken pieces, peas & potatoes, Valley Fresh Steamers to the broth.
- Place flour in a separate small bowl. Gradually add the milk to the flour, whisking until well-combined.
- Stir in the milk & flour mixture into the broth, chicken & vegetables. Add thyme, rosemary, salt and pepper. Return to boil and cook for 2-3 minutes, until thickened, stirring constantly.
- Coat a deep dish pie pan (or 11 x 17 baking pan) with cooking spray and pour in the chicken and vegetable mixture.
- Open the biscuits, separate and place them on top of chicken mixture.
- Bake for 18-22 minutes at 350 degrees until biscuits are golden brown. Remove from oven and serve immediately.
