Chicken Pot Pie (NOT)

Today was a snow day. Yesterday was a snow day as well. The Blizzard of Oz struck Overland Park, KS, leaving 10+” of snow behind. Everyone stayed home yesterday, sitting in front of the fire, watching movies, eating popcorn. You know the drill.

I was really looking for a “fill the belly on a cold day” comfort food dinner. Chicken pot pie came to mind. The problem - I was the only one that DIDN’T have a snow day. I still had to work. AND this house is on a health kick, with everyone watching the girlish figures, so to speak (I’m watching Peg’s girlish figure, and I likey). So time and health being against me, I took a few shortcuts. And it worked out just fine, thank you very much! Next time I’ll prep this in small casserole dishes and but the biscuit mix on top. Last night it was not so much Chicken Pot Pie, as much as it was Chicken on a Biscuit. Either way, it was a perfect way to end a cold winter day.

Chicken Pot Pie (Lite)

(Serves 6)

1 lb boneless, skinless chicken breasts

½ cup diced carrots

½ cup baby peas

½ cup chopped celery

½ cup diced shallots (or yellow onions)

1 cup chicken stock

½ cup water

1/4 teaspoon poultry seasoning

1/4 teaspoon savory

Salt and Pepper (to taste)
2 tablespoons all-purpose flour

1 can Campbell’s Healthy Request Cream of Chicken Soup

1 can Campbell’s Healthy Request Cream of Mushroom Soup
1/3 cup skim mik (or sub heavy cream for non-lite version)

Biscuits

2 cups Heart Healthy Bisquick mix

2/3 cup skim milk

In slow cooker combine in order – chicken stock, shallots, carrots, celery, chicken breasts, peas, water, salt, pepper, poultry seasoning, and savory. Cook on low setting for 5 to 6 hours, or high setting for 2 to 3 hours. When chicken is tender and easily pulls apart, remove from the crock pot. Add the flour, milk and soups to the slow cooker and stir well. Shred the chicken and stir back in to the slow cooker, and cook for additional 20 minutes.

Combine the Bisquick with the milk and mix well.

From here there are several options. You can spoon out the biscuits into four equal drop biscuits on an ungreased cookie sheet and bake at 450F for 9 minutes. Spoon the chicken mix on top and serve.

OR….

Pour the chicken mix into a shallow casserole. Roll out the biscuit mix to 1/4” to 1/2" thick and place on top of the casserole. Bake at 425F until golden brown, or about 20 minutes.