Stovetop Chicken Pot Pie
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Stovetop Chicken Pot Pie

Prep: 5 minutes
Cook: 25 minutes • Serves: 8

1 package (16.3 ounces) homestyle biscuits
1 container (32 ounces) less-sodium chicken broth
1/3 cup cornstarch
2 cups shredded skinless rotisserie chicken breast meat
1-1/2 cups frozen peas and carrots, thawed
2 tablespoons nutritional yeast
Chopped fresh parsley for garnish (optional)

1. Prepare biscuits as label directs; cut biscuits horizontally in half.

2. In small bowl, whisk 1/3 cup chicken broth and cornstarch. In large saucepot, heat remaining 3-2/3 cups broth, chicken, and peas and carrots to a boil over medium-high heat. Whisk in cornstarch mixture; heat to a simmer. Reduce heat to medium-low; cook 15 minutes or until heated through and slightly thickened. Stir in nutritional yeast; cook 8 minutes or until thickened. Makes about 4 cups.

3. Serve pot pie mixture over biscuits garnished with parsley, if desired.

Approximate nutritional values per serving (1 biscuit, 1/2 cup pot pie mixture):
261 Calories, 7g Fat (3g Saturated), 28mg Cholesterol,
645mg Sodium, 34g Carbohydrates, 2g Fiber, 14g Protein