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
Servings
6(3-small pot pie) servings
Ingredients
  • 1cup chopped onion
  • 1cup chopped celery
  • 1cup sliced baby carrots
  • 2tablespoons cornstarch
  • 1 1/2cups fat-free chicken brothdivided
  • 1/2cup evaporated skimmed milk
  • 1/2teaspoon dried thyme leaves
  • 2cups chopped skinless rotisserie chicken breast
  • 18 refrigerated canned biscuits
Instructions
  1. Preheat oven 400°F. Coat muffin pans with nonstick cooking spray.
  2. In nonstick skillet coated with nonstick cooking spray, sauté onion, celery, and carrots until tender, stirring.
  3. 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.
  4. 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.
Recipe Notes

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.)