Weight Watchers Buttermilk Biscuit–Topped Potpie

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Weight Watchers Buttermilk Biscuit–Topped Potpie

Weight Watchers Buttermilk  Biscuit–Topped Potpie

Ingredients

  • 1½ cups reduced-sodium chicken broth
  • ½ cup fat-free half-and-half
  • 2 tablespoons all-purpose flour
  • 1 tablespoon country-style Dijon mustard
  • ¼ teaspoon black pepper Pinch of cayenne
  • 1 tablespoon unsalted butter
  • 1 small red onion, chopped
  • 4 celery stalks, diced
  • 2 cloves, minced
  • ½ teaspoon dried savory or thyme
  • 2 cups frozen mixed vegetables (corn, carrots, peas, and green beans), thawed
  • 1½ cups diced cooked chicken breast
  • 1 (6-ounce) package refrigerated buttermilk biscuits

Instructions

  1. Preheat the oven to 425°F. Spray a 3-quart shallow baking dish with nonstick spray.
  2. Whisk together the broth, half-and-half, flour, mustard, black pepper, and cayenne in a glass measure until blended.
  3. Melt the butter in a large nonstick skillet over medium heat. Add the onion, celery, garlic, and savory; cook, stirring, until softened, about 5 minutes. Stir in the mixed vegetables and chicken and cook until heated through, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the sauce bubbles and thickens, about 3 minutes.
  4. Pour the chicken mixture into the baking dish. Arrange the biscuits on top, spacing them evenly. Bake until the filling is bubbly and the biscuits are golden brown, 10–12 minutes.

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