Heuser Health

 

ROTW: Skinny Chicken Pot Pie

Skinny Chicken Pot Pie 

Every now and then a recipe comes along that blows the rest to the curb. Our Skinny Chicken Pot Pie is sure to be a favorite during the cold months ahead. We’ve cut calories, but not flavor by using non fat greek yogurt (19 grams protein a serving)! For the crust, we use Bisquick® Heart Smart® Pancake and Baking Mix, an excellent source of calcium and is naturally low in cholesterol. It’s low fat with 0% trans fat. Its light and will give you the satisfaction of the real thing. 

Ingredients 

(Serves 8)

  • Two large free range chicken breasts, cubed 
  • 2 cups low sodium chicken broth
  • 1 TBS extra virgin olive oil 
  • 1 large yellow onion, diced
  • 3 Celery Stalks 
  • 2 cups sliced Carrots 
  • 2 cups brocoli 
  • 2 cups sweet corn (fresh or frozen)
  • 2 cups white mushrooms, sliced
  • 1 cup skim milk
  • 2 cups non fat greek yogurt 
  • Spice mix (rosemary, sage, parsley, thyme 1 Tsp each)
  • 1 packet Alfredo sauce mix
  • 4 1/2 cups Bisquick® Heart Smart® Pancake and Baking Mix
  • Mixed with another cup and 1/2 of skim milk

Directions

  1. Preheat oven to 425 Degrees 
  2. In a large skillet add two large free range chicken breasts, cubed and 2 cups low sodium chicken broth. Let cook on medium high heat for 3 minutes, then set aside. 
  3. In a large pot, heat 1 tbs extra virgin olive oil, medium high heat. 
  4. Add 1 large yellow onion, diced. Let sweat for 5 minutes. 
  5. Add 3 celery stalks, diced, 2 cups sliced Carrots, 2 cups broccoli , 2 cups sweet corn (fresh or frozen), and 2 cups white mushrooms (sliced) 
  6. Cover and let cook for 3 minutes
  7. Transfer chicken and broth into the pot
  8. Add 1 cup skim milk, 2 cups non fat greek yogurt and mix well
  9. Mix in spice mix. Rosemary, sage, parsley, and thyme 1 Tsp each. 
  10. Add 1 packet Alfredo sauce mix and stir until powder is dissolved
  11. Cover and Let cook for another 3 minutes, uncover and bring to a simmer

Crust 

  1. In a large bowl combine 4 1/2 cups Bisquick® Heart Smart® Pancake and Baking Mix and 1 1/2 cup skim milk.
  2. Fold until the mix becomes a firm dough.
  3. Roll out dough on a flat surface. 

Assembly

  1. Using a cup, separate dough into individual circles.
  2. Transfer chicken and vegetable mix into a large backing dish.
  3. Place the dough on top until surface is covered. 
  4. Bake in oven  at 425 Degrees for 18-20 minutes. 
  5. Let cool and sit for 15 minutes before serving.