Chicken Pot Pie

I am blogging from my apartment on a normal weekday night. Nothing noteworthy or exceptional, just a mundane Monday in the heartland of America. I am writing my first blog post with a feeling of content that only comes from the regular routine of Fall and a good meal in my stomach. With inspiration from Josh Ritter, I bring you Chicken Pot Pie.


Servings = 4 Serving size =1 pie
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
Leftovers are fair.
1 tsp
extra virgin olive oil
1 cloves
garlic (minced)
1 small
yellow onion (diced)
2 medium
carrots (peeled and diced)
4 Tbsp
all purpose flour
1 cup
low sodium chicken or vegetable stock
1
10 ounce package frozen peas with pearl onions
3 cups
2% milk
2 large
red potatoes
1/4 tsp
salt
1/4 tsp
fresh ground black pepper
8 ounces
boneless skinless chicken breast (cubed)
1 tsp
dried basil
1 tsp
dried thyme
2 Tbsp
curley parsley (minced)
3
buttermilk biscuits (from the dairy case)
Heat olive oil in a large non-stick skillet and add garlic and onion. Cook slowly so that the garlic and onion soften but don’t turn brown.Add the carrots and cook until they are slightly soft. Add the flour and cook for about 3 minutes. Slowly add the chicken stock stirring constantly to keep any lumps from forming. Reduce heat to low.Rinse the frozen peas and onions in a strainer under warm water. Drain well and add to the pan. Add the milk, chicken breast, salt, pepper and herbs to the pan. Cook over low heat stirring occasionally.Microwave the potatoes for 5 minutes on high setting. Cut them into 1/2 inch cubes. Add to the sauce and cook for about 30 minutes Ladle into four oven proof bowls.Preheat the oven to 300°F.Lightly flour a chopping board and, using a rolling pin, roll the biscuit dough together and then roll out until 1/4 inch thick. Cut into 4 equal pieces and roll very thin. The biscuits should be slightly smaller than the bowl the pot pie will be cooked in. Place them on top of the chicken mixture in the bowl.Place in the oven and cook for about 15 minutes until the top of the biscuit is brown. Let cool about 5 minutes before serving.
Nutrition Facts
Serving size = 1 pot pie
Servings = 4
Amount Per Serving
Calories 528
Calories from Fat 64

% Daily Value
Total Fat 7g
11%
Saturated Fat 3g
15%
Monounsaturated Fat 3g

Trans Fat 0g

Cholesterol 48mg
16%
Sodium 930mg
38%
Total Carbohydrates 84g
28%
Dietary Fiber 7g
29%
Sugars 14g

Protein 32g

Vitamin A 120%
Vitamin C 92%
Calcium 33%
Iron 29%
Vitamin K 48 mcg
Potassium 1634 mg
Magnesium 111 mg