Lunch: Biscuit-Topped Chicken Potpie Recipe | MyRecipes

Recipe by Julianna Grimes Nothing says comfort more than Biscuit-Topped Chicken Potpie. We love the fluffy deliciousness of the biscuit topping while still delivering a healthy meal the whole family will love.

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Biscuit-Topped Chicken Potpie Recipe | MyRecipes

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1 tablespoon canola oil
1 1/2 cups chopped onion
1 cup chopped carrot
1/2 cup chopped celery
1 garlic clove, minced
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups unsalted chicken stock (such as Swanson)
2 cups shredded cooked chicken breast
1 cup frozen green peas, thawed
1 (3/4-ounce) package fresh poultry blend herbs
Cooking spray

Instructions

Preheat oven to 425 °.
To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Weigh or lightly spoon 1. 1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.
To prepare biscuits, weigh or lightly spoon 4. 5 ounces (1 cup) flour into a dry measuring cup; level with a knife. Combine flour and baking soda. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal. Stir in buttermilk. Turn dough out onto a lightly floured surface; knead gently 5 to 6 times. Roll to a 9-inch circle. Cut with a 2-inch round biscuit cutter, rerolling scraps. Arrange biscuits over filling; coat with cooking spray. Bake at 425 ° for 35 minutes or until browned.
Pastry-Topped Chicken Potpie Variation Prepare Biscuit-Topped Chicken Potpie through step 2. Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425 ° for 30 minutes. May be prepared in 6 (10-ounce) ramekins. Serves 6 (serving size: about 1 1/4 cups) CALORIES 312; FAT 13. 1g (sat 4. 4g); SODIUM 556mg

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