The Classic Kitchen: Lighter Chicken Pot Pie

 Comforting food always brings to mind chicken pot pie. However, I don't like all the crust and bread. I found a lighter version that uses biscuits instead of crust. 

The Ingredients:

Rotisserie chicken shredded

2-3 C chicken broth

4 TBSP butter

1/2 C diced onion

1/2 C diced celery

1 C mixed vegetables

2 gloves of garlic minced

1/2 tsp: onion powder, thyme, rosemary

1/4 tsp sage

1/3 C flour (I used white whole wheat)

1/2 C half and half or evaporated milk

1 TBSP chicken Better than Bouillon

1 tsp soy sauce or Worcestershire sauce

1 package of refrigerated biscuits

The recipe:

1. Melt butter in a pot over medium heat and sauté the vegetables for 5-6 minutes. Add the seasonings and toss to coat and cook for another minute. 

2. Add flour and toss to coat. Cook for 2 minutes or until no longer smell raw flour. 

3. Add 2 C of the chicken broth in small splashes stirring to incorporate. Add the half and half or evaporated milk the same way. 

4. Add the bouillon and soy sauce and the shredded chicken and stir to combine and simmer. 

5. If you would like to thin the gravy add the other 1 C of broth if desired. (The bottom of the biscuits will absorb some liquid).

6. Transfer filling to a 9x13 baking dish. 

7. Add the biscuits to the top and bake per biscuit instructions or until golden brown and set in the middle. The biscuits will be soft due to the liquid if you would like a crispier bottom bake the biscuits first.