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Chicken and Biscuits Potpie Recipe - PCOS-Friendly Recipe

Chicken and Biscuits Potpie Recipe
Servings: 7
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat

Ingredients

  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 4 cups water
  • 3 medium carrots, halved widthwise
  • 2 medium onions, quartered
  • 4 teaspoons chicken bouillon granules
  • 1 bay leaf
  • 1/2 pound whole fresh mushrooms
  • 2 celery ribs, cut into 1-inch pieces
  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1 cup frozen peas
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Place the chicken, water, carrots, onions, bouillon and bay leaf in a Dutch oven; bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add mushrooms and celery; simmer 15 minutes longer or until chicken is tender.
  2. Remove chicken; allow to cool. Strain broth, reserving vegetables; skim fat. Set aside 2 cups broth (save remaining broth for another use). Discard bay leaf. Remove meat from bones; discard bones. Chop vegetables and cut chicken into bite-size pieces.
  3. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk and reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas and seasonings. Pour into a greased 2-qt. baking dish; set aside.
  4. For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened.
  5. Turn onto a lightly floured surface; knead 8-10 times. Pat or roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
  6. Place biscuits on top of chicken mixture. Bake, uncovered at 400 ° for 25 minutes or until golden brown.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Basil.

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