Friday, March 20, 2015

Healthy Chicken Pot Pie

healthy chick pot pie
A few weeks ago I needed some comfort food. I also needed to be healthy, which is so so hard in the winter. I devised this less-guilty version of chicken pot pie to curb my cravings. Take out the crust on the bottom and make a "cream sauce" from pureed white beans. 

Healthy Chicken Pot Pie
1 lb chicken tenders, cut into chunks
1 onion, chopped
16 oz bag frozen mixed veggies (I used Trader Joe's Vegetable Melange in Butter Sauce)
1 lb fingerling potatoes, cut in half
salt and pepper
15 oz can white beans, pureed
1 1/2 cups chicken broth
Greek seasoning
16 oz can biscuits

1. Saute chicken and onion with olive oil in a large pot, salt and pepper to season, until chicken is cooked throughout.
2. Add frozen vegetables and potatoes and cook until veggies are no longer frozen and potatoes are tender, about 8 min.
3. Stir in pureed white beans and broth. Season to taste with salt, pepper, and Greek seasoning.
4. Pour into 9x13 baking dish and top with biscuits. Bake according to biscuit directions.

Everything should be bubbling and the biscuits golden. Devour. 
Healthy Chicken Pot Pie

1 comment:

  1. Hmmm I don't usually eat chicken pot pie but that actually looks pretty delicious!


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