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Bubble Up Chicken Pot Pie


  • Author: Jenna
  • Prep Time: 10min
  • Cook Time: 25min
  • Total Time: 35 minutes
  • Yield: 8 1x
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

  1. 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.
  2. Next, and in chicken broth and stir until the mixture becomes thick. Mix in 1/2 cup of milk and add the chicken.
  3. 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.
  4. 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.
  5. Bake at 350 for 25 minutes
  6. 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