Healthier Chicken Pot Pie

This recipe is healthier than a traditional pie, because it uses nutritious root vegetables, fresh herbs, a lighter sauce, and a whole wheat biscuit crust. It takes about 90 minutes to prepare, start to finish, but you can easily make it ahead. Dice the vegetables, make the biscuit dough, and cook the chicken the night before. Then cook the veggies, assemble the pies, and bake them the day you want to eat them.

We had this tonight. It was so satisfying, and really delicious. The biscuit dough is great on the pot pies, but I wouldn't use the recipe for stand-alone biscuits. They definitely taste like health food on their own. But on top of the pies - Yum!

This recipe makes either a 2-quart casserole or 6 individual 2-cup pies. I made much smaller ones in 6-ounce ramekins for the boys - the small size was perfect for them and they loved having individual pies.

Chicken Pot Pies

Biscuit Dough
1 packet active dry yeast
1/4 cup warm (110 degree) water
3 cups whole wheat flour
1 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 egg
1 1/4 cups sour cream
1 teaspoon honey

1. Mix the water and yeast in a bowl and let stand for 5 minutes.
2. In a large bowl, mix together the dry ingredients. In another small bowl, beat the egg, then mix in the sour cream and honey. Add the yeast and the sour cream mixture to the flour mixture, then stir gently until rough dough forms. Flour your hands, then knead the dough a few times until it can be shaped into a ball. Turn it out onto a well-floured board and pat gently into a flat circle. Flour the top of the dough.
3. Roll the dough out to about 1/2 inch thick. Cut out circles of dough out the size you will need to top your cooking container(s). Discard excess dough. (You can roll it out again to make biscuits, but it's much better as a top crust than a stand-alone biscuit.) Place on a lightly floured pan and let rise at room temperature for 1-2 hours, or overnight in the refrigerator. (If you do refrigerate the dough, then remove it from the fridge and let it come to room temperature for about an hour.)

Filling
2 cups parsnips, peeled and diced into 1-inch cubes
2 cups carrots (about 3 carrots), peeled and diced into 1-inch cubes
2 cups turnips, peeled and diced into 1-inch cubes
1 large leek, white and light green parts thinly sliced then chopped
30 ounces low-salt chicken broth
3 Tablespoons butter
1/3 cup flour
2 Tablespoons chopped fresh thyme (or 2 teaspoons dried, but the fresh is worth it.)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup plain non-fat yogurt
1/3 cup milk or white wine
2 cups diced cooked chicken (poached, roasted, or even grilled)
1 cup frozen peas

1. Place first 4 vegetables and chicken broth in a deep pot so the veggies are completely covered. Bring to a boil, reduce to a simmer, and let simmer until veggies are tender, about 20 minutes.
2. About 10 minutes before the veggies are done, melt the butter in a medium pan over medium-high heat. Add the flour and stir to make a roux. Keep stirring for 5 minutes. This allows the flour taste to cook off, and the roux will start to get golden brown. Stir in the thyme, and stir 1 minute more.
3. Set a strainer over a large bowl, and drain the vegetables over the bowl, so the cooking liquid is saved in the bowl. Return the veggies to their cooking pan.
4. Whisk the roux and slowly pour in the cooking liquid from the veggies, stirring constantly. Bring to a boil and let boil, stirring, for about 1 minute. Reduce heat to low. Whisk the yogurt and milk or wine together, then whisk into the roux mixture. Stir in salt and pepper.
5. Add roux mixture to the veggie pan and turn heat to medium. Stir in chicken and peas, and heat through.

To cook pies:

1. Preheat oven to 425. Scoop chicken mixture into your cooking containers, within about 1/2 inch of top. Smooth it out. Place the biscuit dough rounds on top. Brush with milk or melted butter. (If you made the filling ahead, make sure it is hot and all ingredients are cooked through before you assemble. It won't be in the oven long enough to cook the filling.)
2. Bake for 15-20 minutes, until dough is golden brown. Let stand for 10-15 minutes before serving.

Serve with a green salad with a great vinaigrette, or with steamed green beans or asparagus. Simple side.