| Cuisine: American | Type: Main Course | Serves: 6 |
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Source:
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Cooking Light: Recipe Makeovers |
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Attributes:
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Quick and Easy |
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Comments:
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We used poultry seasoning instead since we couldn't find a packet of poultry herbs. Use sparingly! Maybe a half teaspoon? |
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Serving Suggestions:
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Ingredients:
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Filling: 1 tbs. canola oil 1 1/2 cups chopped onion 1 cup chopped carrot 1/2 cup chopped celery 1 garlic clove, minced 1.1 oz. all-purpose flour (about 1/4 cup) 1/4 tsp. kosher salt 1/4 tsp. black pepper 4 cups unsalted chicken stock (such as Swanson) 2 cups shredded cooked chicken breast 1 cup frozen green peas, thawed 1 (3/4-ounce) package fresh poultry blend herbs Cooking spray Biscuits: 4.5 oz. all-purpose flour (about 1 cup) $$ 1 tsp. baking soda 1/4 cup cold butter, cubed $ 1/3 cup buttermilk |
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Instructions:
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Preparation 1. Preheat oven to 425°. 2. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Weigh or lightly spoon 1.1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray. 3. To prepare biscuits, weigh or lightly spoon 4.5 ounces (1 cup) flour into a dry measuring cup; level with a knife. Combine flour and baking soda. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal. Stir in buttermilk. Turn dough out onto a lightly floured surface; knead gently 5 to 6 times. Roll to a 9-inch circle. Cut with a 2-inch round biscuit cutter, rerolling scraps. Arrange biscuits over filling; coat with cooking spray. Bake at 425° for 35 minutes or until browned. Pastry-Topped Chicken Potpie Variation Prepare Biscuit-Topped Chicken Potpie through step 2. Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425° for 30 minutes. May be prepared in 6 (10-ounce) ramekins. Serves 6 (serving size: about 1 1/4 cups) CALORIES 312; FAT 13.1g (sat 4.4g); SODIUM 556mg |
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Related recipes:
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None |
2014-10-10