Recipe: Lighter Chicken Pot Pie (biscuit topping, using rotisserie chicken)

LIGHTER CHICKEN POT PIE

"Say hello to an updated culinary classic! A buttermilk biscuit crust, shredded rotisserie chicken and a savory vegetable filling made with evaporated lowfat milk make for a heart-warming and guilt-free dinner."


FOR THE FILLING:
4 medium carrots, peeled and sliced 1/4-inch thick
3 celery ribs, sliced 1/4-inch thick
1 medium onion, chopped
2 large cloves garlic, finely chopped
2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
1 teaspoon vegetable oil
Fine sea salt
1/4 cup dry white wine or sherry (optional)
3 cups water
2 teaspoons instant chicken flavor bouillon
1/4 cup cornstarch
1 (12 ounce) can Nestle Carnation Evaporated Lowfat 2% Milk
One (3 1/2 to 4 pound) rotisserie chicken, skin removed and meat shredded (about 4 cups)
1 cup frozen green peas
2 tablespoons chopped fresh Italian parsley

FOR THE BISCUITS:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup reduced-fat buttermilk
4 tablespoons unsalted butter, melted

Preheat oven to 425 degrees F.

TO MAKE THE FILLING:
Combine carrots, celery, onion, garlic, thyme, oil and 1/2 teaspoon salt in a large Dutch oven or saucepan. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened.

Stir in wine; cook for 1 minute or until almost evaporated. Stir in 3 cups water and bouillon; bring to a boil. Reduce heat to low.

Whisk cornstarch and evaporated milk together; stir into sauce. Cook for about 1 minute or until sauce thickens slightly. Remove from heat; stir in chicken, peas and parsley. Season with salt and ground black pepper to taste.

Divide mixture between eight 8-ounce ramekins or spoon into 13 x 9-inch baking dish.

TO MAKE THE BISCUITS:
Whisk flour, baking powder, sugar, baking soda and salt together in a large bowl.

In a separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with a rubber spatula until just combined and no pockets of flour remain.

Drop dough into equal mounds over ramekins, spreading out slightly. Place ramekins on baking sheet. If using 13x9-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.

Bake for 20 to 25 minutes or until the biscuits are golden and the filling is bubbly. Cool for 5 to 10 minutes before serving.

Makes 8 servings
Adapted from source: Nestle