Low fat chicken pot pie recipe with biscuits,diet food images,how long to lose weight 1000 calories a day,lose weight with exercise only - For Begninners

18.01.2015
February 14, 2013 54 Comments I’ve been trying to make a healthier, low-calorie chicken pot pie recipe for a while. Filed Under: Easy Dinner Recipes Tagged With: biscuits, bisquick, chicken pot pie recipe, easy, healthy, homemade, low-calorie, PillsburyLike this? I’m going to try this tonight…if I use a pie crust, would I use a pie plate and use top and bottom crust, then cook as recipe states?
THIS is an amazing recipe- it is so tough to do comfort food well, much less a healthy form! If you cook the biscuits first (I didn’t know if I was suppose to or not) do I need to add the dish back into the oven for the 20 min at the end without the biscuits? I’ve never had chicken pot pie before but decided I was going to try to make it for me and my parents tonight! Adjacent to the mill is an 1895 cheese factory that has been converted to an antique store. If you don’t have time to bake the chicken, simply pick up a cooked rotisserie chicken and shred it up. Just throw the uncooked biscuits on top and cook as long as needed for the biscuits to cook.


I used fresh carrots, added celery, cooked them with the onion, then followed the rest of the recipe. Add lightly salted water (or chicken broth – I used vegetable broth because I had it leftover from making the Tomato Artichoke Soup) to cover and bring to a boil. The chicken is incredibly juicy, the vegetables are perfectly tender and the light sauce brings it all together nicely.
You can use a pie crust or make biscuits using Bisquick, but I made it one step easier and used refrigerated Pillsbury reduced-fat buttermilk biscuits. My husband and I used to buy a boxed dinner similar to this and add more vegetable and chicken. I did your recipe a little different though, I put it in a pie pan and baked it for about 40 minutes. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Cut prepared chicken into bite-size pieces. I took that tip from Rachel Ray and her pot pie ( that had lots of butter), so I used your recipe with the addition of the mustard. You can also freeze it as a whole pie with the crusts but since I was using homemade crust I didn’t make enough crust.


I portioned it out in single sized servings, and will use it with rice for chicken a la king, and with biscuits as you suggested for chicken pot pie during the week. When it was almost done, I put it on a tray and baked in the oven 350 degrees for about 12 min. Its nice to have it ready to pull out of the freezer in the morning, or the night before, and finish it with rice or biscuits after getting home from work.
Let it cook for a couple more minutes then poured in a dish, placed Pillsbury Grand Buttermilk (Reduced fat) biscuits on top and baked for about 15 min.
I noticed the texture was definitely gritty-like because the chicken was so finely grounded.



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