Chicken Pot Pie

Description: This is a combination of several recipes, trying to balance the joys of a full-fat pot pie with the nutritional demands of a low-fat lifestyle.

Ingredients:

• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 boneless skinless chicken breasts, cooked
• 1 onion, diced
• 2 celery ribs, diced
• 8 ounces carrots, chopped in 1/4-inch rounds
• 10 ounces mushrooms, sliced
• 1 red bell pepper, diced
• 12 ounces frozen tiny peas
• 1/2 cup fat-free chicken broth
• 3 cups skim milk
• 5 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• salt and pepper
• 2 cups low-fat biscuit mix (Bisquick Heart Smart)
• 2 eggs, beaten
• 1/2 cup skim milk

Steps:

1. Preheat oven to 375.
2. Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
3. Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
4. Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
5. Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
6. Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
7. Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
8. Bake for 20-30 minutes, or until the top is golden brown.