| Registered User
Join Date: Aug 2003 Location: southern USA
Posts: 921
Points: 1,782.54 Bank: 1,112.44 Total Points: 2,894.98 |  By request: Chicken Pot Pie and Buttermilk Biscuits
I mentioned making this on another section of the boards, and putting up the recipe as I promised. The carbs are higher than I normally eat every day, but for every now and then, I like it a lot. Of course, most of the carbs come from the bread, so if you like stew, you could just not eat the biscuits.
Chicken Pot Pie
2 1/2 pounds boneless, skinless chicken breasts
3 cans (14 1/2 oz. each) reduced sodium chicken broth (You won't need all of this if you use the water/broth used when you cook your chicken, but you will need that much liquid either way)
3 parnipsor turnips (12 oz. but I omit this)
1 pound frozen carrots
2 large celery ribs, sliced
1 cup drained canned pearl onions (again, I omitted and used a little minced onion for flavor)
1 cup light cream
1 tsp dried thyme
1 tsp sage
5 Tbsp butter, softened
1/2 cup whole wheat flour
1/4 tsp ground black pepper or enough to taste
Enough salt to taste
1 10 oz package frozen peas
Dough from Seasame Buttermilk biscuits (recipe follows)
Boil your chicken in a large pot until it is done. Once it's cooked, cut chicken into bite size pieces and reserve the broth. If you don't have enough broth, add as much canned broth as you need.
In another pan, cook the carrots and parnips (if using) according to package instructions. About two minutes before carrots are done, add the celery and onions (if using) and cook until the celery is tender.
In a small bowl, combine the butter and flour. Gradually whisk into the broth, increasing the heat slightly until it boils. Remove from heat and season with thyme, sage, pepper, and salt.
Combine the chicken broth, chicken, and the vegatable mixture, along with the frozen peas, and pour into a 4 quart baking dish.
Prepare biscuits and place them on top of the mixture. Keep biscuits about an inch apart. Place in a preheated 425 degree oven and bake until biscuits are lightly brown and the filling is bubbling. (25-30 minutes)
Yields 8 servings (with biscuits)
566 calories, 45 g protein, 37 carbs, 27 g fat, 147 mg cholestrol, 633 mg sodium, 7 g fiber
Seasame Buttermilk Biscuits
1 1/4 cups PLUS 2 Tbsp whole wheat flour
1/2 cup soy flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp toasted sesame seeds
6 Tbsp cold butter, cut in pieces
3/4 cup cold buttermilk
1/8 tsp liquid stevia (optional)
Place rack in middle position of oven and preheat to 425 degrees. (Only cook these if you are not using in the pot pie, of course.)
In a large bowl, combine 1 1/4 cups wheat flour, the soy flour, baking powder, baking soda, salt, and seame seeds. Using a pastry cutter or fork, cut the butter into the flour mixture until it looks like coarse meal.
In a small bowl, combine the buttermilk and stevia (if using). Using a fork, stir into the flour mixture just until the dry ingredients are moistened and form a rough mound. Dust a working surface with the remaining 2 Tbsp of wheat flour and turn out the dough. Press together (the dough will be moist) and knead gently about 5 or 6 times.
Using a floured rolling pin, roll out the dough 3/4 inch thick. Using a 2 1/2 inch diameter cookie cutter, cut into circles and place 1 inch apart on an ungreased baking sheet. Reroll dough and cut any additional biscuits.
Bake until bottoms are golden brown and tops are lightly colored, about 11 to 13 minutes.
**Note** I've omitted the sesame seeds and exchanged regular milk for the buttermilk on a few occassions, both with success.
Makes 8 2 and 1/2 diameter biscuits
Per serving: 190 calories, 5 g protein, 20 g carbs, 10 g fat, 6 g saturated fat, 24 mg cholestrol, 437 mg sodium, 4 g fiber |
