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RECIPE: Lighter Chicken Pot Pie

A lighter chicken pot pie courtesy Nestle Kitchens.

A lighter chicken pot pie, courtesy of Nestle Kitchens.

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Updated: January 8, 2012 8:01AM



MAKES 8 SERVINGS

FILLING

4 medium carrots, peeled and sliced ¼-inch thick

3 celery ribs, sliced ¼-inch thick

1 medium onion, chopped

2 large garlic cloves, finely chopped

2 teaspoons chopped fresh thyme or ½ teaspoon dried thyme

1 teaspoon vegetable oil

½ teaspoon fine sea salt

¼ cup dry white wine or sherry (optional)

3 cups water

2 teaspoons instant chicken-flavor bouillon

¼ cup cornstarch

1 (12-ounce) can evaporated low-fat 2 percent milk

1 (3½- to 4-pound) rotisserie
chicken, skin removed and meat shredded (about 4 cups)

1 cup frozen green peas

2 tablespoons chopped fresh
Italian parsley

Ground black pepper

BISCUITS

1½ cups all-purpose flour

1½ teaspoons baking powder

1 teaspoon granulated sugar

½ teaspoon baking soda

½ teaspoon salt

¾ cup reduced-fat buttermilk

4 tablespoons unsalted butter, melted

Preheat oven to 425 degrees.

For filling: In large Dutch oven or saucepan, combine carrots, celery, onion, garlic, thyme, oil and ½ teaspoon salt. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened. Stir in wine; cook for 1 minute or until almost evaporated. Stir in water and bouillon; bring to boil. Reduce heat to low. Whisk cornstarch and evaporated milk together; stir into sauce. Cook for about 1 minute, or until sauce thickens slightly. Remove from heat; stir in chicken, peas and parsley. Season with salt and black pepper to taste. Divide mixture between 8 (8-ounce) ramekins or spoon into (9-by-13-inch) baking dish.

For biscuits: In large bowl, whisk flour, baking powder, sugar, baking soda and salt together. In separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with rubber spatula until just combined and no pockets of flour remain. Drop dough into equal mounds over ramekins, spreading out slightly. Place ramekins on baking sheet. If using 9-by-13-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.

Bake 20 to 25 minutes, or until biscuits are golden and filling is bubbly. Cool for 5 to 10 minutes before serving.

Nestle Kitchens

Nutrition facts per serving: 385 calories, 13 g fat, 6 g saturated fat, 81 mg cholesterol, 33 g carbohydrates, 7 g sugars, 26 g protein, 441 mg sodium, 3 g fiber



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