Chicken Pot Pie

Note: after making this, I realized that it needs more flavor and some salt in the crust. Next time I'll try something different. If you come up with anything, please post a comment and let me know!

Adapted from Pampered Chef  "It's Good For You" cookbook

Yield: 6 servings

Ingredients:

2 cups boneless skinless chicken breasts or tenders, cut into 1 in. pieces

1 tbsp olive oil, divided in 2

1 cup thin sliced carrots

1/2 cup chopped sweet onion

2 cups broccoli florets (frozen baby spinach works well)

2 tbsp water

1 can low fat and sodium cream of chicken soup

1/4 cup low sodium chicken broth

1/4 cup low fat milk

1 garlic clove, pressed or diced
1/4 tsp. dried thyme
1/8 tsp. ground black pepper
Tony Chachere's to taste

1 1/3 cups Heart Healthy Bisquick
1/2 cup low fat milk
a pinch of salt
1 egg white

1- Preheat oven to 400

2- Heat a skillet over medium heat, with a little olive oil in the bottom (about 1/2 tbsp). Add the chicken and cook until it is just pink. Remove the chicken from the pan and add another 1/2 tbsp of olive oil.

2- Add onions to the skillet and sweat them down (do not caramelize= no browning) until they are translucent. Add the garlic, then crank up the heat to medium-high and add the carrots, broccoli, and water . Cover and cook up to 5 minutes, until the water disappears. This should cook the carrots and broccoli until they are just tender-crisp.

3- In a bowl, whisk together the soup, broth, milk, thyme and black pepper. Stir in chicken and vegetables and pour into a casserole pan of some sort. I have found that they type doesn't really matter, as long as the entire mixture and topping fit in it.

4- Make the biscuit topping by combining the Bisquick, milk, and egg white until just moistened. Either roll out on a floured surface or use a spoon to scoop out the dough. Lay the rolled dough on top of the wet stuff in the casserole pan and cut a few slits to let the steam escape, or plop the scoops of dough out onto the top of the casserole, like a drop biscuit.

5- Bake 30-35 minutes until the topping is brown and the filling is bubbling. to protect your oven from bubbling filling, put the casserole pan on a cookie sheet lined with foil (easy clean up).