Chicken and Biscuit Pot Pie

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup lowfat buttermilk 
• 2 tablespoons canola oil 
• 2 medium carrots chopped
• 2  celery stalks chopped
• 0.3 cup flour all-purpose
• 1.5 tablespoons thyme leaves fresh
• 2 cloves garlic minced
• 0.5 pound green beans trimmed chopped
• 1 cup chicken broth low-sodium
• 1.5 cups lowfat milk 
• 4 teaspoons olive oil 
• 1 medium onion chopped
• 1 cup peas frozen thawed
• 0.3 teaspoon salt 
• 0.8 teaspoon salt 
• 1.5 pounds chicken breasts boneless skinless cut into 1/2-inch chunks
• 3 tablespoons butter unsalted cold cut into small pieces
• 0.5 cup flour whole-wheat

Equipment

• food processor
• bowl
• frying pan
• oven
• baking pan
• casserole dish

Directions

1. Watch how to make this recipe.
2. To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray. Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat.
3. Add the chicken to the pan and cook for 5 minutes, stirring occasionally.
4. Transfer the chicken with its juices to a bowl. .
5. Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat.
6. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes.
7. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more.
8. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan.
9. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.
10. Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine.
11. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.
12. Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly.
13. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
14. Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Vitamin K, Manganese, Phosphorus, Potassium, Selenium Good source of: Thiamin, Vitamin B12, Folate, Pantothenic Acid, Calcium, Iodine, Iron, Magnesium, Zinc