NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1/3 cup chopped Carrots

1/3 cup chopped Celery

1/4 cup Frozen Peas

1/4 cup Nonfat Milk

1/2 cup Low-Sodium Chicken Broth

1 tbsp Whole Wheat Flour (for roux)

1 tsp Olive Oil

1/3 cup Whole Wheat Flour (for biscuit topping)

1/4 tsp Baking Powder

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  In a small skillet, warm the olive oil over medium heat. Add the chopped carrots and celery, sautéing until they begin to soften (about 3-4 minutes).

• 3

  Stir in the roux flour and cook for another minute to eliminate any raw flour taste.

• 4

  Gradually whisk in the nonfat milk and chicken broth, stirring continuously until the mixture thickens slightly, forming a light creamy sauce.

• 5

  Add the diced chicken breast to the skillet along with the frozen peas, and season with salt and pepper. Allow the filling to simmer until the chicken is mostly cooked through (approximately 5-7 minutes).

• 6

  Transfer the creamy chicken and vegetable mixture into an oven-safe dish.

• 7

  For the biscuit topping, mix the whole wheat flour and baking powder in a small bowl. Add a few tablespoons of water to form a soft dough. Drop spoonfuls of the dough evenly over the filling.

• 8

  Bake in the preheated oven for 15-20 minutes, or until the biscuit topping is cooked through and lightly golden.

• 9

  Remove from the oven and let stand for a few minutes before serving.