Chicken Pot Pie

Ingredients

  • 1.5 cups low sodium chicken broth
  • 1/2 cup fat free half & half
  • 2 tablespoons all purpose flour
  • 1 tablespoon dijon mustard
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 3 medium onions chopped
  • 3 cloves minced garlic
  • 1/4 teaspoon dried thyme
  • 2 cups frozen vegetables (corn, carrots, peas, etc.)
  • 1.5 cups cooked chicken breast
  • 1 package (6 oz) refrigerated buttermilk biscuits

Instructions

  1. Preheat oven to 425
  2. Spray 3 quart dish with cooking spray
  3. Combine broth, half and half, flour, mustard and pepper until well blended and set aside
  4. Melt the butter in a large skillet over medium high heat
  5. Add onion and allow to carmelize
  6. Add garlic and thyme and cook for a minute
  7. Add mixed vegetables and cook until heated through
  8. Add broth-half and half mixture and bring to boil
  9. Allow to thicken slightly
  10. Pour into baking dish
  11. Arrange biscuits on top
  12. Bake 10-15 minutes until biscuits are golden brown

Cooking time (duration): 35

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

Microformatting by hRecipe.

Permanent link to this article: http://cookbook.atlow.org/2009/11/22/chicken-pot-pie/