One Pot Chicken Potpie

By nurseliz

Ingredients

• # FILLING:
• # 2 tbsp olive oil
• # 3/4 lb boneless, skinless chicken breast, cut into bite size pieces
• # 2 ribs celery, thinly sliced
• # 2 med carrots, sliced
• # 1 lg onion, chopped
• # 1 clove garlic, minced
• # 2 med sweet potatoes, peeled and cut into 1" cubes
• # 2 med turnips, peeled and cut into 1/2" cubes
• # 8 C reduced sodium chicken broth
• # 2 sprigs thyme
• # 1 bay leaf
• # 1/2 tsp salt
• # 1/4 tsp freshly ground black pepper
• # 1 1/2 tbsp cornstarch
• # 1/2 C water
• # BISCUITS:
• # 2 C sifted all purpose flour
• # 2 tsp baking powder
• # 1 tsp baking soda
• # 1/2 tsp salt
• # 1/4 C canola oil
• # 1 C buttermilk

Details

Servings 8

Preparation

Step 1

Average Rating:
3.5 / 5, 181 votes


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One Pot Chicken Potpie
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Anemia, Cancer Prevention, Diabetes, Diabetes Prevention, British/ Irish, Casserole, Main Dish, Chicken, Vegetable, Soy Free, Low GI, Egg Free, High Omega-3, High Protein, Nut Free
Ingredients
Serves: Prep: 20min|Cook: 45min |Total: 1hr 5min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

* FILLING:
* 2 tbsp olive oil
* 3/4 lb boneless, skinless chicken breast, cut into bite size pieces
* 2 ribs celery, thinly sliced
* 2 med carrots, sliced
* 1 lg onion, chopped
* 1 clove garlic, minced
* 2 med potatoes, peeled and cut into 1" cubes
* 2 med turnips, peeled and cut into 1/2" cubes
* 8 C reduced sodium chicken broth
* 2 sprigs thyme
* 1 bay leaf
* 1/2 tsp salt
* 1/4 tsp freshly ground black pepper
* 1 1/2 tbsp cornstarch
* 1/2 C water
* BISCUITS:
* 2 C sifted all purpose flour
* 2 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1/4 C canola oil
* 1 C buttermilk

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Directions
1.
To prepare filling: Heat 1 tablespoon of the oil in large Dutch oven over medium high heat. Add chicken and cook 5 to 7 minutes or until well browned. Transfer chicken to small bowl or plate.
2.
Add the remaining 1 tablespoon oil to Dutch oven along with celery, carrots, and onion. Cook, stirring occasionally, until lightly brown, about 3 to 5 minutes. Add garlic and return chicken and any released juices to Dutch oven. Stir in potatoes, turnips, broth, thyme, bay leaf, salt, and pepper. Bring to a boil, and then reduce heat and simmer 20 minutes or until vegetables are tender. Remove bay leaf.
3.
To prepare biscuits: While filling simmers, in large bowl, combine flour, baking powder, baking soda, and salt. Blend with fork. Add oil and buttermilk and mix until ingredients are just incorporated. Set aside.
4.
In small bowl, dissolve cornstarch in water to form a smooth paste. Stir cornstarch mixture into simmering filling and cook 2 to 3 minutes until thickened.
5.
Drop biscuit mix by tablespoons over top of filling. Simmer uncovered 10 minutes. Cover and simmer 10 minutes longer or until biscuits are cooked through
Nutritional Facts per serving
CALORIES 388.2 CAL

FAT 14.1 G

SATURATED FAT 2.1 G

CHOLESTEROL 37.4 MG

SODIUM 740.1 MG

CARBOHYDRATES 42.1 G
TOTAL SUGARS 6.2 G

DIETARY FIBER 3.4 G

PROTEIN 23.5 G