LIGHTENED UP BISCUTS
2 1/4 cups self-rising flour
2 tablespoons butter
1 tablespoon baking powder
1 cup fat-free Greek yogurt
1/2 cup cashew milk
Butterfly the chicken breasts to have 8 thin chicken breasts. Season Season with 1/2 tablespoon salt and some pepper Heat sillet or pot, and add vegetable oil and some cooking spray. Cook chicken for about 4 minutes on both sides until fully cooked. If cooking chicken in batches, portion out vegetable oil accordingly. Once chicken is cooked, let set on plate. Add onions, carrots and celery into pan. Cook for about 8 minutes until the onions are translucent and carrots and celery are softened. Add garlic and herbs. Cook for about 1 minute. Sprinkle the flour all over the vegetables, and stir until most of the flour is absorbed. Add chicken broth about 1/2 cup at a time. Every time you add chicken broth, use a wooden spoon to scrape bottom of the pan and thicken the broth smoothly. Once all the broth is in and smooth bring whole pot to a boil then reduce to a simmer. If you are making for freezer, let cool and freeze. If making for later, cool down and store in refrigerator
TIME TO MAKE THE BISCUTS
Combine 2 cups flour, 1 tablespoon baking powder, butter, cashew milk and gree yogurt until shaggy. Sprinkle the remaining 1/4 cup flour onto cutting board. Dump shaggy dough onto the board and press down into 1/2 inch rectangle. Fold and pat the dough own into 1/2 inch again. Do the fold and pat down six times. Cut into 8 equal pieces.
Shred chicken and add to pot pie. Add frozen peas an cashew milk before topping with biscuits. Spray biscuit tops with cooking spray and cool for 22 - 25 minutes in oven at 400 degrees.
Recipe makes 12 cups Each serving is 1.5 cups of chicken pot pie filling, plus 1/8 of the biscuit dough, Each serving is 6 smart points.
Originally Submitted
7/11/2019
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