Lunch: Chicken Pot Pie Recipe | Myrecipes

You can't go wrong serving a classic Chicken Pot Pie for a weeknight dinner.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken Pot Pie Recipe | Myrecipes

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 boneless, skinless chicken breast halves (about 1 1/2 lbs.)
2 1/2 cups low-sodium chicken broth
Salt and pepper
2 small Yukon gold potatoes, cut into 1/2-inch pieces
3 carrots, cut into 1/2-inch pieces
4 tablespoons unsalted butter
2 tablespoons vegetable oil
10 to 12 medium mushrooms (about 10 oz.), halved or quartered
3 tablespoons all-purpose flour
1/2 cup heavy cream
1 cup frozen green peas, thawed

Instructions

Make filling: Place chicken in a medium pot and pour in broth. Bring to a simmer over high heat. Reduce heat to medium, cover and cook until chicken is no longer pink, about 10 minutes. Remove meat from broth and set aside to cool.
Add a pinch of salt to broth in pot and return to a boil. Add potatoes and carrots and cook until vegetables are just tender, about 7 minutes. Transfer vegetables to a large bowl, reserving broth in a heatproof bowl. Wipe out pot.
Melt 2 Tbsp. butter with oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring often, until they begin to give off liquid and start to brown, about 7 minutes. Season with salt and pepper. Using a slotted spoon, transfer mushrooms to bowl with other vegetables, leaving oil in skillet.
In same pot used for vegetables, melt remaining 2 Tbsp. butter over medium-high heat. Whisk in flour, then cook, whisking constantly, until mixture is blond in color, about 2 minutes. Pour in reserved chicken cooking liquid, increase heat to high and bring to a boil. Whisk until thickened and smooth. Pour in cream and remove from heat. Season with salt and pepper. Cut chicken into 1-inch cubes. Combine chicken, mushrooms, carrots, potatoes and peas in a large bowl. Stir in sauce; season with salt and pepper. Cover and chill until ready to make topping.
Preheat oven to 375 °F; lightly butter 6 1 1/2- to 2-cup-capacity ovenproof ramekins. Divide filling evenly among ramekins.
Make topping: Pulse flour, baking powder and salt in a food processor to mix. Add butter and process in several quick pulses until mixture resembles coarse meal. Add buttermilk all at once. Pulse several times to mix, then turn out onto a floured work surface. Gather dough into a ball and, using fingers, pat out to a thickness of about 1/2 inch, dusting with more flour if dough is sticky. Use a round cutter to cut out small biscuits. Gather and reroll scraps until all dough has been used. Place 2 to 3 biscuits on top of each ramekin and brush biscuits with buttermilk. Bake until filling is bubbly and biscuits are lightly browned, 30 to 35 minutes. Serve hot.

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