Chicken Potpie (WW)
Adapted From: Web
Ingredients
Cooking Spray
2 tsp Butter (Or margarine or olive oil)
2 Shallot (diced)
1 pound Mushrooms (sliced or diced, per preference)
3 Carrots (Sliced)
.5 cup White Wine
.25 cup Flour
2 cup Chicken Broth
1 pound Chicken (breast; rotisserie style)
1 cup Peas (frozen)
.25 cup Half and Half (fat free)
1 tsp Thyme
1 tsp Salt
.125 tsp Cayenne Pepper
1 cup Pancake Mix (reduced fat)
.333 cup Half and Half (fat free)
2 Tbs Chives
Directions
- Preheat oven to 400 degrees. Coat a large but shallow baking dish with cooking spray.
- Melt butter in a large skillet over medium heat. Add shallots; cook, stirring often, until golden, about 2-3 minutes.
- Add mushrooms and carrots; increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
- Add wine and increase heat to high; boil until evaporated, about 8-9 minutes.
- Stir in flour until well blended.
- Stir in broth; bring to a boil. Once boiling, reduce heat to low and simmer until sauce thickens slightly, stirring to scrape browned bits from bottom of the skillet, about 2-3 minutes.
- Stir in chicken, peas, 1/4 half and half, thyme, salt, and cayenne. Transfer to the prepared baking dish.
- In a small bowl, combine baking mix with remaining 1/3 cup half and half and chives; stir until just blended. If needed, add water a little at a time until the mixture is that of a biscuit (not as runny as a pancake).
- Drop topping by heaping Tbs over casserole dish to form 12 biscuits (or more, depending on size preference).
- Bake until biscuits are golden brown and filling is bubbly, 18-20 minutes.
Serving size: 1 cup of filling with 2 biscuits / 1/6th of casserole
Katie Dishes - One Thumb Up
We really like this. It definitely fulfills the craving for potpie while still being a lighter variety. It hasn't made my weekly rotation, but I like it every few months or so.
