Description
A delicious and healthier version of comforting chicken pot pie with a southwestern twist!
Ingredients
- FOR THE FILLING:
- 1 Tablespoon Butter
- 1 Tablespoon Grapeseed Oil Or Other Flavorless Oil
- ⅓ cups Yellow Onion, Diced
- ¼ cups Flour
- 1-½ teaspoon Chili Powder
- ½ teaspoons Cumin
- ¼ teaspoons Garlic Powder
- ½ teaspoons Kosher Salt
- ⅛ teaspoons Black Pepper
- 1-¼ cup Low Sodium Chicken Broth
- ½ cups Skim Milk
- 1-½ cup Cooked Chicken Or Turkey, Diced Or Shredded
- ½ cups Frozen Corn, Defrosted
- ½ cups Green Chiles, Diced
- FOR THE BISCUIT CRUMBLE
- ¾ cups All-purpose Flour
- ¼ cups Whole Wheat Pastry Flour
- ½ teaspoons Kosher Salt
- ½ teaspoons Chili Powder
- 2 Tablespoons Cold Unsalted Butter, Cubed
- 2 Tablespoons Cheddar Cheese, Finely Grated
- ½ cups Skim Milk
Preparation
For the filling:
In a large saucepan over medium high heat, heat the butter and oil. Add the diced onion and saute for 2-3 minutes until the onion is softened. Add the flour and whisk together until smooth. Let the flour and onion mixture heat for a minute so that the raw flour taste is cooked out and then slowly whisk in all of the spices, chicken broth and skim milk. Continue whisking the mixture for several more minutes, until it has thickened.
Add the chicken, corn and green chilies and mix together. Pour the filling into a casserole dish or other oven safe baking dish sprayed with cooking spray (I used a medium sized deep oval baker but an 8×8 would probably work fine). Set aside.
For the biscuit crumble:
Preheat oven to 450 F. Line a baking sheet with foil and spray the foil with cooking spray.
In a large bowl whisk together the flours, salt, and chili powder. Add the cold cubed butter and work it into the flour mixture with your fingers or a pastry cutter until it is coarse and crumbly. Add the cheese and milk and fold together with a rubber spatula just until combined.
Break the dough into small chunks and place them on the foil lined baking sheet in a single layer. Bake the biscuit crumbles for 10 minutes or until gold brown at 450 F. Remove pan from oven.
Place the baked crumbles on top of the filling and bake for another 10-15 minutes.
The biscuit crumble was slightly adapted from Annie Eats.
