AUSTIN, Texas - Registered dietitian Stacey Mattinson puts her healthy take on a classic fall dish.
You can get more details about this dish and Stacey here.
Stacey's chicken pot pie recipe is as follows:
1 1/2 c chicken stock
1 c low-fat milk
3 Tbsp flour
1 1/2 tsp poultry seasoning
2 Tbsp butter
1/2 onion, diced
1 stalk celery, chopped
2 c shredded chicken
2-3 mushrooms, chopped
2 c frozen mixed vegetables, thawed
salt and pepper to taste
4 sprigs fresh thyme
5 doughs refrigerated buttermilk biscuits
Preheat oven to temperature designated on biscuit instructions (likely 350° F). *Roll out biscuit tops until they are thin enough to cover just beyond edges of ramekin. Keep in mind they will shrink and puff while baking.
Preheat a saucepan to medium heat. Add butter. Sauté celery and onion until tender, about 5 minutes.
While onion and celery are sautéing, shake together chicken stock, milk, flour and poultry seasoning in a mason jar or shaker bottle.
Once celery and onion are tender, begin gradually adding shaken chicken stock mixture, stirring continuously. Continue adding and stirring until mixture becomes thick and bubbly.
Once mixture is thickened, add in chicken, salt and pepper, mushrooms, mixed vegetables and thyme. Stir and cook until heated through and well-mixed, about 2-3 minutes.
Spoon mixture into ramekins. Top with flattened biscuit dough. Follow biscuit baking instructions and bake until golden brown (about 16-19 minutes).