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Chicken Pot Pie Yummy


3 tablespoons canola oil
1 onion, chopped  
1 celery rib  thinly sliced 
1/2 red bell pepper  seeded and diced
1/2 cup all purpose flour  
3 cups low sodium nonfat chicken broth  
1 cup nonfat milk  
1 1/2 pounds boneless skinless chicken breasts cut into 1-inch pieces 
1 cup frozen peas
3 carrots  diced  
salt and pepper
3 1/2 cups all purpose flour  
3 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter cut into small pieces  
3 tablespoons canola oil
1 cup plus 2 tbsp nonfat milk 


make filling :warm oil in a large skillet over medium high heat add onion celery and bell pepper and cook stirring often until softened about 8 minutes add flour and stir for 1 minute pour in broth and bring to a boil scraping browned bits from bottom of skillet until mixture is thick and creamy
reduce heat to medium low and stir in milk add chicken and cook stirring until firm and opaque about 8 minutes stir in peas and carrots season with salt and pepper pour into a 3-quart baking dish
 make topping : preheat oven to 420°F. in a food processor pulse flour baking powder and salt add butter and pulse until mixture resembles coarse meal with processor on  add oil and 1 cup milk process just until dough forms a ball turn out onto floured work surface knead for 15 seconds roll dough to 1/2-inch thickness use a 3-inch cookie cutter to form 15 biscuits place biscuits on top of filling and brush with remaining milk
 bake pot pie until filling is bubbling and biscuits are lightly browned on top about 20 minutes serve hot