Happy Halloween!! We have a chilly night ahead for the trick-or-treaters tonight but it’s going to be warm on the inside with this One-Pot Chicken Potpie recipe from Prevention. Swapping out a few ingredients reduces the fat and sodium in this tasty dinner without sacrificing taste! Give it a try and leave the candy for the kids! Okay, maybe one. :} Enjoy!
PREP TIME: 20 minutes / COOK TIME: 45 minutes
TOTAL TIME: 1 hour 5 minutes
SERVINGS: 8
Filling:
2 Tbsp olive oil
3/4 lb boneless, skinless chicken breast, cut into bite size pieces
2 ribs celery, thinly sliced
2 med carrots, sliced
1 lg onion, chopped
1 clove garlic, minced
2 med sweet potatoes, peeled and cut into 1″ cubes
2 med turnips, peeled and cut into 1/2″ cubes
8 c reduced sodium chicken broth
2 sprigs thyme
1 bay leaf
1/2 tsp salt
1/4 tsp freshly ground black pepper
1½ Tbsp cornstarch
1/2 c water
Biscuits:
2 c sifted all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 c canola oil
1 c buttermilk
1. TO PREPARE FILLING: Heat 1 tablespoon of the oil in large Dutch oven over medium high heat. Add chicken and cook 5 to 7 minutes or until well browned. Transfer chicken to small bowl or plate.
2. ADD the remaining 1 tablespoon oil to Dutch oven along with celery, carrots, and onion. Cook, stirring occasionally, until lightly brown, about 3 to 5 minutes. Add garlic and return chicken and any released juices to Dutch oven. Stir in sweet potatoes, turnips, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, and then reduce heat and simmer 20 minutes or until vegetables are tender. Remove bay leaf.
3. TO PREPARE BISCUITS: While filling simmers, in large bowl, combine flour, baking powder, baking soda, and salt. Blend with fork. Add oil and buttermilk and mix until ingredients are just incorporated. Set aside.
4. DISSOLVE cornstarch in water in a small bowl to form a smooth paste. Stir cornstarch mixture into simmering filling and cook 2 to 3 minutes until thickened.
5. DROP biscuit mix by tablespoons over top of filling. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer or until biscuits are cooked through
NUTRITION (per serving) 388 calories, 14 g fat, 2 g saturated fat, 24 g protein, 42 g carbohydrates, 6 g sugar, 3 g fiber, 740 mg sodium
Photo & Recipe: Prevention
