A rich filling tucked under homemade whole wheat biscuits… It is the perfect comfort food!
- 1 tablespoon vegetable oil
- 1 pound boneless, skinless chicken
- 1 yellow onion, chopped
- 2 cups frozen peas and carrots, thawed
- 1/4 teaspoon pepper
- 2 tablespoons whole wheat flour
- 1 (14.5 ounce) can low sodium chicken broth
- 1/2 cup skim or nonfat milk
- 3/4 cups whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 tablespoons cold, unsalted butter, cut into pieces
- 1/3 cup nonfat plain yogurt
- 1/4 cup skim or nonfat milk
- 1/8 teaspoon pepper
- Preheat oven to 400°F.
- Heat vegetable oil over medium heat in a 9-inch cast iron skillet. Add chicken and cook 6 minutes per side or until browned. Remove chicken from skillet and set aside. Once cooled slightly, cut chicken into bite-size pieces. Pour off any excess fat from pan.
- Reduce heat to low, add onion, and cook for 5 minutes. Add peas and carrots; cook for 3 minutes. Add chicken and pepper and increase heat to medium. Sprinkles 2 tablespoons flour over chicken and cook for 2 minutes, stirring often. Slowly add chicken broth and milk. Reduce heat; simmer for 5 minutes. Keep hot until biscuits are added.
- Whole Wheat Biscuit Topping: Whisk together flour, baking powder, baking soda, and salt in a mixing bowl. Use your fingers to cut in butter until it is incorporated into flour. In a small mixing bowl, whisk together yogurt and milk. Stir into flour mixture until moistened. Shape into 6 dough balls.
- Arrange biscuits on top of pot pie filling. Sprinkle with pepper. Bake at 400°F for 15-20 minutes, or until biscuits are browned.
- No time? You can use canned chicken or leftovers.
- Don’t have a cast-iron skillet? Just use a regular pan when cooking and then transfer to a baking dish before adding the biscuit topping.
- Try experimenting with different vegetables. Diced potatoes or chopped broccoli could also be included.