YOUR SOLIN GENERATED RECIPE
Creamy Chicken and Vegetable Pot Pie with Flaky Biscuit Topping
Enjoy a comforting pot pie featuring tender pieces of chicken simmered in a light creamy sauce with a medley of vibrant vegetables, all crowned with a golden, flaky biscuit topping. This dish is a delightful balance of savory flavors and textures, perfect for a wholesome meal at any time of day.
INGREDIENTS
4 oz Chicken Breast
1 cup Mixed Vegetables
1/4 cup Low-Fat Milk
1/3 cup Whole Wheat Flour
1/3 tbsp Cold Unsalted Butter
1/2 cup Chicken Broth
Herbs and Spices to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Dice the chicken breast into small bite-sized pieces. In a skillet, sauté the chicken over medium heat until lightly browned and almost cooked through.
Add the mixed vegetables to the skillet and stir for a couple of minutes. Pour in the chicken broth and low-fat milk, then sprinkle in the whole wheat flour gradually while stirring to create a smooth sauce. Allow the mixture to thicken for a few minutes.
Season with your favorite herbs and spices such as thyme, rosemary, salt, and pepper for added flavor.
Transfer the creamy chicken and vegetable filling into a small baking dish. In a separate bowl, mix the cold unsalted butter with a bit more whole wheat flour to form a biscuit-like dough.
Drop spoonfuls of the biscuit dough onto the filling, ensuring they cover most of the surface.
Bake in the preheated oven for 15-20 minutes or until the biscuit topping is golden brown and the filling is bubbly.
Remove from the oven and let it cool slightly before serving. Enjoy your creamy, comforting pot pie!