Say hello to an updated culinary classic! A buttermilk biscuit crust, shredded rotisserie chicken and a savory vegetable filling made with evaporated lowfat milk make for a heart-warming and guilt-free dinner.

Lighter Chicken Pot Pie

Filling:

4 medium carrots, peeled and sliced 1/4-inch thick

3 celery ribs, sliced 1/4-inch thick

1 medium onion, chopped

2 large cloves garlic, finely chopped

2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

1 teaspoon vegetable oil

Fine sea salt

1/4 cup dry white wine or sherry (optional)

3 cups water

2 teaspoons MAGGI Instant Chicken Flavor Bouillon

1/4 cup cornstarch

1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk

1 (3 1/2 to 4-pound) rotisserie chicken, skin removed and meat shredded (about 4 cups)*

1 cup frozen green peas

2 tablespoons chopped fresh Italian parsley

 

Biscuit Crust:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup reduced-fat buttermilk

4 tablespoons unsalted butter, melted

1. Preheat oven to 425°F (220°C).
2. For Filling: Combine carrots, celery, onion, garlic, thyme, oil and ½ teaspoon salt in a large Dutch oven or saucepan. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened.
3. Stir in wine; cook for 1 minute or until almost evaporated. Stir in water and bouillon; bring to a boil. Reduce heat to low.
4. Whisk cornstarch and evaporated milk together; stir into sauce. Cook for about 1 minute or until sauce thickens slightly. Remove from heat; stir in chicken, peas and parsley. Season with salt and ground black pepper to taste.
5. Divide mixture between eight 8-ounce ramekins or spoon into 13 x 9-inch baking dish.
6. For Biscuits: Whisk flour, baking powder, sugar, baking soda and salt together in a large bowl. In a separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with a rubber spatula until just combined and no pockets of flour remain.
7. Drop dough into equal mounds over ramekins, spreading out slightly. Place ramekins on baking sheet. If using 13 x 9-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.
8. Bake for 20 to 25 minutes or until the biscuits are golden and the filling is bubbly. Cool for 5 to 10 minutes before serving.

Makes 8 servings.

*Or substitute with leftover turkey.

Nutritional Information Per Serving (1/8 of recipe): 370 Calories from Fat: 110 Total Fat: 12 g Saturated Fat: 6 g Cholesterol: 85 mg Sodium: 880 mg Carbohydrates: 36 g Dietary Fiber: 3 g Sugars: 9 g Protein: 28 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.