Chicken Potpie with Biscuit Crust

I know this seems to be a bit of a heavy dish, especially the week after Thanksgiving, but I’m not lying when I say this potpie is actually pretty healthy.  Typically potpie is full of cream and butter, and tastes really, really delicious.  Me being me, I wanted to lighten it up, make it low fat and add some whole grains. Frankly, it’s still really, really delicious. The flavor comes from roasted veggies, a quick roux, yummy chicken and some lovin’.

This would also be the perfect dish for Thanksgiving turkey or some leftover chicken. Veg-heads could easily make this vegetarian or vegan friendly by modifying the ingredients a bit. Use what you’ve got and then revel in your warm, cozy, comfort food that won’t make your pants feel any tighter than they already are.

* Seriously struggling with lighting my food photos when it’s dark out so early. Any tips on artificial lighting for photos?

Chicken Potpie with Biscuit Crust
* Serves four

Ingredients

For the filling:
2 small chicken breasts (or leftover turkey)
2 cups roasted root vegetables (I used butternut squash and carrots)
1/2 cup frozen peas
1 tbsp. butter
1/2 cup low sodium chicken stock
1/2 cup low fat milk
2 tbsp. all purpose flour
1/2 tsp. dijon mustard
1/2 tsp. kosher salt
1/2 tsp. garlic powder
cooking spray
olive oil, salt and pepper to taste for seasoning

For the crust:
1 1/4 cups whole wheat flour
1/2 tsp. kosher salt
1/2 tsp. garlic powder
1 1/2 tsp. baking powder
1 tbsp. melted butter
1/2 cup low fat milk

1.) Heat the oven to 425*F. Cut your root vegetables into bite size pieces and toss with olive oil, and a bit of salt and pepper in a mixing bowl. Roast on a baking sheet for about 20 minutes or until soft.
2.) Meanwhile, heat a large skillet to medium heat and spray with cooking spray. Cut the chicken into bite size pieces and season lightly with salt and pepper. Saute until cooked through, about 5 minutes. Once the chicken is cooked remove it from the pan and set aside.
3.) Melt 1 tbsp. butter in the pan then add the 2 tbsp. of flour. Stir together to create a roux. Cook for about 2 minutes, then add the milk and stock. Add in the salt, garlic powder, mustard and a dash of black pepper. Cook for a few minutes, stirring constantly, until smooth and thick. Add the peas and chicken.
4.) In a mixing bowl, combine all of the ingredients for the biscuit crust. Set aside.
5.) When the root vegetables are done cooking, toss them into the pan with the sauce mixture. Spray a 8 x 8 x 2 square dish with cooking spray then pour in the sauce mixture.
6.) Top with the biscuit dough, spreading it out with a spoon as much as possible. Bake at 425*F for 15 minutes, until the crust is golden brown. Remove from oven and let it sit for about 5 minutes to set up. Eat!

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About sweetersalt

Salt = sodium = bad. Sweet = calories = bad. Well, isn't that just a bleak outlook. I firmly believe that without salt and without sweet we all just live in a world of lettuce. Plain lettuce. Fun? No. This blog is about life. Namely, my life. But, not that specific. I myself am simply not that interesting. I live an ordinary life, work an ordinary job and do ordinary things. But... life is all about experiencing that feeling you get when you really, really like something. If you don't feel a little warm in your heart when you walk into a farmer's market or try on a piece of beautiful clothing that fits you perfectly (that just so happens to be a great deal!) then you should probably keep on a' movin' from my little plot of internet. Sweeter salt is my metaphor for the good things in life, sprinkled over everything in moderation. Banana? Kinda boring. Banana smoothie - yum! White tank top? Yawn. Statement necklace layered over said tank - now we're talking! I live in Portland, Maine. I love cooking, eating out, riding my bike and approachable fashion. This blog does not chronicle my every waking moment. This is because you will probably not be entertained by the 10th day in a row that I eat the exact same salad for lunch. It does chronicle a healthy, active, fun-filled, colorful lifestyle, in Portland and beyond. It also covers dogs. Cute ones mostly.
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5 Responses to Chicken Potpie with Biscuit Crust

  1. Malcolm says:

    This looks awesome. For your lighting question, here are a couple of quick n’ dirty tips: Make sure the room you do most of your shooting in has full-spectrum bulb in the overhead fixture. Then, you can supplement using a cheap aluminum painter’s light from Home Depot with another full-spectrum bulb (100 watt). Bounce this light off the ceiling; don’t point it directly at your plate. Consider buying a white apron to throw on right before you shoot…it will act as a bit of a reflector, which will help get rid of harsh shadows. And no! flash! ever!

    Good luck, and I hope this helps.

    • sweetersalt says:

      Thanks for the tips! What I’ve been doing is turning on the fluorescent lamp tucked under my cabinets (a heinous light under any other circumstances) and taking my photos there. Starting to look meh. I think I need to invest in another lamp, like a painter’s lamp.

      Thanks again!

  2. Jemina says:

    This looks so yummyyyyyyyyy!!!!!!!!!!!
    I’m definitely bookmarking this recipe :)

    Thanks dear for sharing

    Kisses
    J
    xoxo

  3. Pingback: My Top 18 Recipes | sweeter salt

  4. Pingback: Herbed Pork Loin with Balsamic Apple Butter | sweeter salt

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