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Chicken Pot Pie

servings: 6
Chicken Pot Pie

prep time


total time





Chicken Pot Pie

servings: 6


  • 2 cups frozen or fresh crinkle cut carrots 
  • 1/2 cup reduced sodium chicken broth  
  • 1 1/2 cups Simply Smart 1% Lowfat Milk
  • 1/4 cup flour 
  • 1 tsp. dried sage leaves 
  • 1 Tbsp. butter, softened, or tub margarine 
  • 1/2 tsp. salt 
  • 2 cups cubed, cooked, skinless, white meat chicken, or turkey 
  • 1 1/2 cups fresh or frozen plain peas


  • 1 cup flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. fresh ground black pepper
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried parsley
  • 1/2 cup Hood Buttermilk
  • 2 Tbsp. butter

Preheat oven to 400°F.

Coat a 2-quart baking dish with cooking spray. In large saucepan, combine carrots and broth and bring to a boil. Cover and reduce heat, simmering for 2 to 3 minutes or until carrots are crisp. Remove from heat.

In a small bowl, whisk together milk and flour and blend well. Stir milk mixture, sage, butter, and salt into carrot mixture. Bring to a boil, stirring constantly and boil for 1 minute longer. Stir in chicken and peas. Pour entire filling mixture into baking dish.

Topping: In medium bowl, combine first six ingredients and stir. Cut in butter and mix until butter is the size of large peas. Add buttermilk, stirring just to mix in the dry ingredients. Drop by rounded tablespoons onto chicken mixture. Bake for 15 to 20 minutes or until biscuits are golden brown. Serve warm.

Per Serving: Calories: 330, Carbohydrate: 35 grams, Fiber: 4 grams, Protein: 23 grams, Fat: 11 grams, Saturated fat: 6 grams, Cholesterol: 64 milligrams, Sodium: 648 milligrams, Calcium: 190 milligrams.


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