Chick Pot Pie Recipe

Name: Chick Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes (one inch cubes); 1 32 ounce carton reduced sodium chicken broth; 2 bay leaves; 2 medium sweet onions (diced); 1 pound chicken breast (one inch cubes); olive oil (about 1/8 cup or enough to lightly coat the pan); salt; pepper; 12 oz bag of frozen peas and diced carrots; 8 ounce package of sliced baby bella mushrooms; 3 tablespoons all-purpose flour; Pumpkin Biscuit Topping; adapted from Cooking Light; Ingredients (Pumpkin Biscuit Topping); 1/3 cup skim milk; 1/2 a lemon (juiced); 1 cup whole wheat flour; 1 cup all-purpose flour; 2 1/2 teaspoons baking powder; 1 1/4 teaspoons pumpkin pie spice; 1/4 teaspoon salt; 3/4 cup canned pumpkin; 5 tablespoons chilled butter (cut up into small pieces); 3 tablespoons honey

Servings: persons

2 medium sweet potatoes (one inch cubes)
1 32 ounce carton reduced sodium chicken broth
2 bay leaves
2 medium sweet onions (diced)
1 pound chicken breast (one inch cubes)
olive oil (about 1/8 cup or enough to lightly coat the pan)
salt
pepper
12 oz bag of frozen peas and diced carrots
8 ounce package of sliced baby bella mushrooms
3 tablespoons all-purpose flour
Pumpkin Biscuit Topping
adapted from Cooking Light
Ingredients (Pumpkin Biscuit Topping)
1/3 cup skim milk
1/2 a lemon (juiced)
1 cup whole wheat flour
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1 1/4 teaspoons pumpkin pie spice
1/4 teaspoon salt
3/4 cup canned pumpkin
5 tablespoons chilled butter (cut up into small pieces)
3 tablespoons honey

1
Boil the diced sweet potatoes and bay leaves in broth until tender.
2
In a separate covered deep pan , saute onions, chicken, olive oil, salt and pepper on medium high heat. Cover when not stirring.
3
Once sweet potatoes are soft, add frozen peas and carrots.
4
When chicken is almost cooked through, add mushrooms to chicken and onions.
5
Once the broth comes back to a boil, take out about 1/2 - 3/4 cups of chicken broth from potato and vegetable pot.
6
In a separate bowl, stir the flour into the broth taken out of potatoes.
7
Add the flour/broth mixture back to the potatoes and reduce heat to medium and let it simmer until bubbly and thick.
8
Take out the bay leaves.
9
Add potato mixture to the chicken and onions (now everything should be in the deep pan that you will be putting in the oven).
10
Now it's time to make the pumpkin biscuits that are going to go on top of the filling. Put the heat on low medium heat while you make the biscuits. Also, at this point you can taste the filling and add any salt and/or pepper that you'd like. But, keep in mind that you are going to have that extra pop of flavor with the spiced pumpkin biscuits on the top of the pie

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 medium sweet potatoes (one inch cubes), 1 32 ounce carton reduced sodium chicken broth, 2 bay leaves, 2 medium sweet onions (diced), and more.

Yes, Chick Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chick Pot Pie

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