Biscuit-Topped Chicken Potpie Recipe | MyRecipes - PCOS-Friendly Recipe
This Biscuit-Topped Chicken Potpie Recipe | MyRecipes is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 tablespoon canola oil
- 1 1/2 cups chopped onion
- 1 cup chopped carrot
- 1/2 cup chopped celery
- 1 garlic clove, minced
- 1.1 ounces all-purpose flour (about 1/4 cup)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups unsalted chicken stock (such as Swanson)
- 2 cups shredded cooked chicken breast
- 1 cup frozen green peas, thawed
- 1 (3/4-ounce) package fresh poultry blend herbs
- Cooking spray
Instructions
- Preheat oven to 425 °.
- To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Weigh or lightly spoon 1. 1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.
- To prepare biscuits, weigh or lightly spoon 4. 5 ounces (1 cup) flour into a dry measuring cup; level with a knife. Combine flour and baking soda. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal. Stir in buttermilk. Turn dough out onto a lightly floured surface; knead gently 5 to 6 times. Roll to a 9-inch circle. Cut with a 2-inch round biscuit cutter, rerolling scraps. Arrange biscuits over filling; coat with cooking spray. Bake at 425 ° for 35 minutes or until browned.
- Pastry-Topped Chicken Potpie Variation Prepare Biscuit-Topped Chicken Potpie through step 2. Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425 ° for 30 minutes. May be prepared in 6 (10-ounce) ramekins. Serves 6 (serving size: about 1 1/4 cups) CALORIES 312; FAT 13. 1g (sat 4. 4g); SODIUM 556mg
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
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Frequently Asked Questions
Yes, this Biscuit-Topped Chicken Potpie Recipe | MyRecipes recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 6 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
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