« Food & Drinks

Festival Foods Has Some Pretty Awesome Recipes, Like This Creamy Chicken Pot Pie

by Mike DuBord

Jenny Dahl is a Registered Dietitian Nutritionist With Festival Foods, which makes me feel a little better about preparing these types of dishes. Guilt free eating...I like that!

Creamy Chicken Pot Pie

By Jenny Dahl, on December 1st, 2013

Hello, hello, hello! How was your Thanksgiving?! Mine was full of the three f’s: food, family, and football! All of my holiday food favorites were in customary attendance: roasted turkey, green bean casserole (a favorite of mine since I was little), homemade stuffing, mashed potatoes, and of course- pumpkin pie! Does your family have any must-have holiday dishes?

Of course, it’s not all about the food. It was wonderful spending time with my family, catching up on fun times new and old. Per family tradition, a roaring game of Monopoly was played with a zealous competitiveness to shame most professional sporting competitions. This too is a family tradition dating back before I can remember. All of this nostalgia had me thinking about some of my other childhood favorites. Playing Checkers with my dad (he did not let me win, I’ll have you know), chasing my older brothers around the backyard, baking Chocolate Chip Cookies with my mom, and tasty homemade meals like Tater Tot Hot Dish, Baked Chicken and Rice, and Chicken Pot Pie!

Chicken Pot Pie will always have a soft spot in my heart as a warm, comfort food dish often served on chilly winter nights. Tender bites of chicken, carrots, celery, and onion are smothered with a light cream sauce baked underneath puffy biscuits! Can food even get better?! I think not.

Nonfat evaporated milk keeps things lighter while adding a succulent creaminess that is hard to beat. Sautéed carrots, onion, and celery (often found at the heart of many of my favorite dishes) add layers of flavor while boosting the nutrition of the meal. And of course, tender bites of chicken (or leftover turkey for those of you holding out with your leftovers!) round out the rest of the filling. Finally, Bisquick® Heart Smart® Biscuits puff up on top of the filling, giving you a tasty dinner within ten minutes!

To start off, preheat your oven to 450⁰F and lightly coat a baking dish with nonstick cooking spray. Now that our housekeeping details are complete, let’s get cookin’! Heat 2 Tbsp. canola oil over medium-high heat in a large skillet; add carrots, celery, and onion. Let cook until crisp-tender, about three minutes.

Lightly sprinkle the vegetables with the flour, salt, and poultry seasoning, cooking for about one minute. This step allows the flour to cook, which will thicken our sauce (a roux of sorts).

Now, stir in the chicken broth and evaporated milk. Let simmer for about 5-8 minutes or until the sauce is thick enough to coat the backside of a spoon; stirring often.

When your sauce has thickened, stir in the frozen peas and chopped, cooked chicken (or turkey). Heat through and pour mixture into prepared baking dish.

Stir together 1 ½ cups Bisquick and ½ cup skim milk until batter is combined (it will be lumpy). Dollop batter into 6 “biscuits” on top of creamy chicken mixture.

Bake uncovered for 7-8 minutes or until biscuits are puffy and golden brown.

Serve immediately! This dish is so light yet comforting, perfect for any night of the week. You can also use any variety of frozen vegetable or fresh; it’s completely customizable! What are your favorite childhood dishes? Do you have any tricks to lighten them up? Tell me about it here!

Creamy Chicken Pot Pie

Ingredients:

  • 2 Tbsp. Canola Oil
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 1 cup celery (2 stalks), chopped
  • 3 Tbsp. flour
  • 1 tsp. poultry seasoning
  • ¼ tsp. salt
  • 1 cup reduced sodium chicken broth
  • 1 can (12 oz.) fat-free evaporated milk
  • 1 cup frozen peas
  • 1 lb. cooked chicken (or turkey), chopped (2 cups)
  • 1 ½ cups Heart Smart® Bisquick® Original Pancake and Baking Mix
  • ½ cup skim milk

Directions:

  1. Preheat the oven to 450⁰F and lightly coat an 8 ½ x 11 baking dish with nonstick spray.
  2. In a large skillet over medium-high heat, sauté onion, carrot, and celery in canola oil until crisp-tender (about 3 minutes). Sprinkle the vegetables with flour, poultry seasoning, and salt, stirring until well combined. Let cook for 1 minute.
  3. Stir in chicken broth and evaporated milk. Simmer until thickened, about ten minutes. Sauce should coat the back of a spoon.
  4. Add the frozen peas and cooked chicken, stirring to combine well. Add to prepared baking dish.
  5. Meanwhile, combine Bisquick and skim milk, stirring until just mixed (batter will be lumpy). Dollop six balls of dough onto vegetable and chicken mixture. Bake uncovered for 7-10 minutes or until biscuits are golden brown.

Yield: 6 servings

Per Serving*: Calories 350, Total Fat 10g (Saturated 1.5g, Trans 0g), Cholesterol 45mg, Sodium 700mg, Total Carbohydrate 40g (Dietary Fiber 3g, Sugars 14g), Protein 24g, Vitamin A 90%, Vitamin C 15%, Calcium 40%, Iron 15%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Jenny Dahl is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.