Scale
Ingredients
- 2 tablespoons butter
- 1/2 cup of yellow onion, diced
- 1 cup frozen mixed vegetables
- salt and pepper to taste
- 1/4 teaspoon of crushed red pepper
- 3 tablespoons flour
- 2 1/2 cups of low sodium chicken stock
- 1/2 cup of 1% milk
- 2 to 3 cups of shredded chicken
- 1 can of 16.5 oz low fat buttermilk biscuits
2 Ingredient Dough (optional)
- 1 cup of self rising flour
- 1 cup of plain Greek Yogurt
Instructions
- Melt butter in large pot. Add in all the vegetables and cook until the onions are transparent. Sprinkle some salt, pepper, and 1/4 teaspoon of crushed red pepper on the vegetables. Cook for about 5-10 minutes. Add in flour and cook for 2 minutes.
- Next, and in chicken broth and stir until the mixture becomes thick. Mix in 1/2 cup of milk and add the chicken.
- Pour the chicken and vegetable mixture into a 9 X 13 in casserole and layer on the biscuits. If you are making your own dough skip the biscuit part and go to step 3.
- Mix together 1 cup of self-rising flour and 1 cup of Greek yogurt together in a bowl. Dump out the dough and rest of the flour onto a work surface and form it into a ball. Cut the dough into 8 equal pieces and spread that on top of the pot pie mixture.
- Bake at 350 for 25 minutes
- Divide the casserole into 8 equal servings. Serving Size: about 1 cup
Notes
myWW points: Blue 5; Green 5; Purple 5
My WW Personal Points: 4 Click here to see in recipe builder (will have to log in)
- Category: Dinner
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 336
- Sugar: 11.18
- Fat: 9.5
- Saturated Fat: 3.49
- Carbohydrates: 41.56
- Fiber: 3.8
- Protein: 21.57