Name: Chicken Pot Pies
Yield: 6 (3-small pot pie) servings
Ingredients: 1 cup chopped onion; 1 cup chopped celery; 1 cup sliced baby carrots; 2 tablespoons cornstarch; 1 1/2 cups fat-free chicken broth (divided); 1/2 cup evaporated skimmed milk; 1/2 teaspoon dried thyme leaves; 2 cups chopped skinless rotisserie chicken breast; 18 refrigerated canned biscuits

Comfort Food for All Ages

Who says comfort food can’t also be good for you? Chicken Pot Pies from KITCHEN 101 cookbook has got to be the ultimate in satisfying nutritious comfort food, and the kids will love that it comes in individual portion sizes. There are no picky eaters when this is on the menu. If you are in a hurry spread filling into baking dish and top with biscuits (one can of biscuits will do). Make it extra easy and pick up pre-chopped onions and celery – remember fresh plus convenience equals homemade!

Chicken Pot Pies

Nothing beats southern comfort food like a good chicken pot pie and you’ll love the individual servings in biscuit muffin pans.

Servings 6 (3-small pot pie) servings

Ingredients

1 cup chopped onion
1 cup chopped celery
1 cup sliced baby carrots
2 tablespoons cornstarch
1 1/2 cups fat-free chicken broth divided
1/2 cup evaporated skimmed milk
1/2 teaspoon dried thyme leaves
2 cups chopped skinless rotisserie chicken breast
18 refrigerated canned biscuits

Servings 6 (3-small pot pie) servings

Ingredients

1 cup chopped onion
1 cup chopped celery
1 cup sliced baby carrots
2 tablespoons cornstarch
1 1/2 cups fat-free chicken broth divided
1/2 cup evaporated skimmed milk
1/2 teaspoon dried thyme leaves
2 cups chopped skinless rotisserie chicken breast
18 refrigerated canned biscuits

Instructions

Preheat oven 400°F. Coat muffin pans with nonstick cooking spray.
In nonstick skillet coated with nonstick cooking spray, sauté onion, celery, and carrots until tender, stirring.
In small cup, add cornstarch to 1/2 cup chicken broth, mixing well. Pour into skillet, stirring. Gradually add remaining chicken broth, stirring and cooking over medium heat until thickened and bubbly. Add evaporated milk and thyme. Return to boil, add chicken, cooking until mixture is thickened and bubbly.
While filling is cooking, pat biscuits into large circles with palm of your hand and set in muffin pans. Once filling is done, spoon about 1/4 cup filling into each biscuit and pull sides of biscuit over the top. Repeat until all biscuits are filled. Bake 10-12 minutes or until biscuits are golden brown.

Nutritional Info

Calories 282, Calories from Fat 20%, Fat 6g, Saturated Fat 1g, Cholesterol 43mg, Sodium 961mg, Carbohydrates 37g, Dietary Fiber 2g, Total Sugars 8g, Protein 20g, Dietary Exchanges: 2 starch, 1 vegetable, 2 lean meat

Terrific Tip: Try adding mixed vegetables or sweet potatoes to the filling. To lower sodium, use low-sodium chicken broth for diabetic-friendly recipe. In a hurry, spread filling into baking dish and top with biscuits (one can biscuits will do.)

Chicken Pot Pies Recipe from KITCHEN 101 cookbook

What is your favorite modern-day invention? The telephone, the computer? Team Holly’s is hands down rotisserie chicken! Rotisserie chicken was the greatest invention ever; in fact, Holly dedicated a whole Rapid Rotisserie Chicken Recipes chapter in KITCHEN 101 cookbook. Holly’s goal is to help you put a healthy satisfying homemade meal on the table quick and easy and by using rotisserie chicken, the ultimate chicken short cut, these recipes will be the perfect quick-dinner solution.