Chicken and Biscuit Pot Pie

chicken, broth, beans, milk, peas, buttermilk, carrots, onion, celery, flour, butter, canola oil, garlic, baking powder, thyme, baking soda

Ingredients

• Cooking spray
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 4 teaspoons olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
• 2 cloves garlic, minced
• 1 1/2 cups lowfat milk
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken broth
• 1 cup peas, thawed if frozen
• 1 1/2 tablespoons fresh thyme leaves
• 1/2 cup whole-wheat flour
• 1/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons canola oil
• 1/2 cup lowfat buttermilk

Directions for Chicken and Biscuit Pot Pie Recipe