CHICKEN POT PIE

6 Servings

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Nutrition

446 Calories

30g Protein

Ingredients

The Filling:

1 lb chicken breast shredded

3 red potatoes diced

3 carrots diced

2 ribs of celery diced

1/2 white onion diced

2 cloves of garlic minced

1/2 cup frozen peas

1/2 cup frozen corn

Salt to taste

Pepper to taste

Sauce:

2 cups chicken stock

2 tbsp better than bouillon chicken base

1 1/2 cup cashew milk

3/4 cup all purpose flour

1 tsp onion powder

1 tsp garlic powder

1/2 tsp garlic salt

1/2 tbsp black pepper

Biscuits:

1 cup whole wheat flour

3/4 cup all purpose flour

1 1/2 2 tsp baking powder

1 1/2 tsp baking soda

2 packets sugar free sugar

1/2 tsp salt

1 tbsp cold butter

1/2 cup sour cream

1/4 cup milk

1 large egg

Preparation

Part 1: Sauce

1. Preheat oven to 375°

2. Add flour, onion powder, garlic powder, garlic salt and pepper to a bowl and whisk. Once fully incorporated, add milk and whisk well. Set to the side

3. Add chicken stock to a large pot and bring to a boil. Add chicken bouillon and whisk until dissolved. Add mixture from step 1 to pot. Reduce heat to medium until sauce thickens, stirring constantly. Set to the side
   

Part 2: Filling

1. Add olive oil to a large pan on medium high heat. Add potatoes and cook for about 5 minutes stirring frequently to ensue they cook evenly. Add garlic and cook for another 3 - 5 minutes. Cook until potatoes are a beginning to golden brown. Add carrots, celery and onion and cook until soft (stir frequently). After cooking for about 8 minutes, add peas, corn, shredded chicken and sauce to the pan. Combine well. Pour into a casserole dish and set to the side

Part 3: Biscuit

1. Add whole wheat flour, all purpose flour, baking soda, baking powder, sugar and salt to a bowl. Mix well

2. Cut butter into small cubes crumbling it into the dry ingredients until coarse crumble. Add milk, sour cream and egg. Mix until combined (you want it slightly sticky and tacky)

Bring it Together

1. Pour filling into casserole dish

2. Divide biscuits into 6 and top evenly across casserole dish

3. Bake for 30 - 35 minutes (until biscuits are golden brown)