Skinny Chicken Pot Pie

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 cups Reduced Sodium Chicken Broth
• 1 cup Potatoes, Peeled And Chopped Into 1/2-inch Cubes
• 1 cup Carrots, Chopped
• 1 cup White Onion, Chopped
• 1 pound Chicken Breast, Cut Into Small Cubes
• ½ cups All-purpose Flour
• 1-½ cup 1% Milk
• 1 teaspoon Garlic Salt
• 1-½ teaspoon Black Pepper
• 1 teaspoon Dried Rosemary
• 1 Tablespoon Dried Parsley
• 1-½ cup Canned Sweet Peas, Drained
• 1 package (8-count Package) Pillsbury Grand Biscuits

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Bring the chicken broth to a simmer in a large pot. Add the potatoes, carrots and chopped onion and simmer for 8 minutes, until the vegetables begin to soften.

2. Add the chicken breast cubes and simmer for 5 minutes, stirring often, until the chicken reaches 165°F (74°C) in the thickest piece. Cut one piece to check.

3. In a bowl, whisk the flour into the milk until smooth. Stir it into the pot with the garlic salt, black pepper, dried rosemary and dried parsley. Simmer 3 minutes, stirring, until thickened.

4. Stir in the drained sweet peas. Pour the filling into a 2-quart baking dish.

5. Separate the biscuits and cut each one into quarters. Arrange the pieces over the hot filling.

6. Bake for 12 to 15 minutes, until the biscuits are golden and the filling is bubbling. Let rest 5 minutes before serving.