For some people the pie crust is their favourite part of a pie – for me, its my least. It also so happens to be one of the worst for you parts. To lighten up this chicken potpie, and save the time of making a crust, I forfeit the pie and put reduced fat Pillsbury biscuit dough on top. Again, this recipe is meant to streamline the process of chicken potpie. To make enough to serve 4 (small eaters) or easily double it to have some leftovers:
1 tbsp oil or butter for pan
1 large carrot chopped
1 celery stock chopped
1 onion chopped
1 cup broccoli
¼ cup chopped up red peppers
1/2 cup frozen corn
1/2 cup frozen peas
1 can reduced fat cream of chicken soup
1 cup of milk
1 ½ cups cooked chicken diced (I used rotisserie chicken that I had in)
Garlic, onion powder and salt and pepper to taste
½ can of Pillsbury biscuits (this time I used reduced fat crescent roll dough and it worked out great)
To make the filling heat a large frying pan over medium-high heat with a tablespoon of oil, sauté carrot, celery, onion, broccoli and peppers for five minutes.
Add in corn and peas and cook for three more minutes
Add in chicken and cook for two minutes
Mix in can of chicken soup. Pour the milk into the can to get all the remainder, then pour the milk into the pan. Stir together and simmer on medium-low for 7-8 minutes. If it starts to get too thick add in more milk. Sprinkle on seasonings to taste – you might add a little more as you add in more milk if necessary.
Pour mixture into oven safe casserole dish. Break the biscuit dough into bite size pieces and place on top of filling. Bake in the oven at 375 degrees for 8 minutes (**Note: bake in the oven as recommended on the package of whatever dough you are using – some may be more or less – the point here is that we are just baking the biscuits). Remove from oven when biscuits look done and serve. Enjoy!