Tuesday, August 7, 2012

Chicken Pot Pie with Sweet Potatoes

One of my favorite things as a kid was those little frozen pot pies.  To this day I think of pot pie as comfort food.

This Chicken Pot Pie with Sweet Potatoes recipe is a healthier version of the frozen kind.  I hope you enjoy it as much as we do in our home.
Chicken Pot Pie with Sweet Potatoes


1+1/2 cups College Inn Light & Fat Free Chicken Broth*
3/4 cup white onion, chopped
1/2 cup red potato, peeled and cubed (½ inch cubes)
1/2 cup sweet potato, peeled and cubed (½ inch cubes)
1/2 cup carrots, peeled and chopped
1/2 cup celery, sliced
1/2 lb chicken breasts (boneless, skinless), cut into bite-size pieces
3/4 cups frozen peas (not defrosted)
3/4 cup reduced-fat milk
1/2 cup plus 1/2 tablespoon all purpose flour
1/2 teaspoon dried
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 package Golden Layer Flaky Biscuits
non-stick cooking spray
*I use College Inn broth because I find that it is lower in calories per serving (1 cup) ad also has less sodium which allows me to manage the salt content better. 

Preheat oven to 350 degrees. 
In a large pot, add the chicken broth and bring to a boil.

Next, stir in the onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.

Add the chicken pieces and frozen peas. Bring back to a boil, turn the heat to simmer, cover, and cook for an additional 5 minutes. 

Place a colander into a large bowl or container. Pour the chicken, vegetables and broth into the colander. The bowl will catch the broth.

Add the strained broth back to the pot. Set aside the chicken and vegetables.

In separate small bowl, add the flour. Gradually add the milk to the flour stirring with a whisk, until well blended.

Increase the broth to medium heat.  Stir in the milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. STIR OFTEN - this is important because the liquid is going to begin to thicken and you don't want it to stick to the bottom of the pot and burn.
Add the chicken and vegetables back to the pot, along with the thyme, salt and pepper. Mix well.
Coat an 11 x 8 baking dish with cooking spray and pour in the chicken and veggie mixture.

Open the package of biscuits, separate them and place on top of the chicken stew. Line them evenly over the top.

Place the pie on a baking sheet and bake for 18 minutes or until the biscuits are golden brown.

To serve, spoon into each bowl and top with a biscuit or two. 
Storage Tip
If you’re cooking for one or two people, don’t let this stop you from making this amazing pot pie.  It freezes great!  Just divide the leftovers into single serving containers and freeze. 

Listening to: P!nk - Blow Me (One Last Kiss)
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  1. my babe LOVES chicken pot pies! THANNNNK YOU!

  2. Do you cook the chicken first?