Happy 2012! Have you made a New Year’s resolution? I usually don’t make resolutions, but rather set goals for myself. This year I am doing something new (an idea I got from Gina). I’m creating an “Inspiration Board”. It will contain all of my 2012 goals. As soon as it is finished, I will be sure to post it on here to share with you.

In the meantime, I have a delicious comfort food recipe for you. I don’t know about you, but when I think about chicken pot pies, I think of a warm, comforting, winter meal that is loaded with calories. Have you ever checked out the nutrition label on the frozen chicken pot pies in the grocery store?!?!? (pretty scary stuff) While, they do taste delicious, the calories and fat content are in the “unhealthy” range (not to mention, they are often loaded with chemicals as ingredients).

I love chicken pot pies, but not the calories. So, I put together a lightened up version of this delicious meal. This recipe is adapted from Cooking Light. I promise you will love this meal. It has everything you’d expect in a chicken pot pie, except for the calories!  Smile

Here are the ingredients you’ll need for 6 servings (each serving is about 1 1/2 cups):

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  • 1/2 tbsp. Earth Balance Butter
  • 1 cup chopped onion
  • 1/4 cup chopped shallot
  • 3/4 tsp. chopped fresh thyme
  • 1 1/2 cups refrigerated diced potatoes with onions
  • 1 tbsp. apple cider vinegar (not pictured…oops)
  • 1/4 cup water
  • 1 tsp. Dijon mustard 
  • 1 (14-ounce) can fat-free, vegetable broth
  • 2 cups shredded roasted chicken breast (I made the chicken ahead of time to save time.)
  • 1 1/2 cups frozen mixed vegetables
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 1/2 tbsp. flour
  • 2 tbsp. water
  • 2/3 cup half-and-half
  • 1 1/4 cups Bisquick Heart Smart
  • 1/2 cup fat-free milk
  • 1 large egg white, lightly beaten 

Preheat oven to 425°. Melt butter in a large nonstick skillet over medium-high heat. Sauté onion, shallot, and thyme (for about 2 minutes).

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Add potatoes and sauté 2 minutes. Mix the vinegar & 1/4 cup of water and add to pan. Cook for 1 minute or until liquid evaporates.

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Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally.

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Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute.

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Combine flour and 2 tablespoons water in a small bowl, stirring with a fork or whisk.

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Add flour mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly.

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Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

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Biscuit topping: 

Combine Bisquick, milk, and egg in a medium bowl, stirring with a whisk.

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Spoon batter over chicken mixture; spread evenly to cover.

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Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

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Enjoy!

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Nutrition information: Each serving has 363 calories, 12.8 grams of fat, 41 grams of carbs, 21.7 grams of protein, and 4 grams of fiber.

What are your New Year’s resolutions or goals?

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