Chicken Pot Pie

Filling:

• 2 Tbsp. canola oil
• 1 onion, chopped
• 1 celery rib, thinley sliced
• 1/2 red bell pepper, seeded and diced
• 1/2 cup all-purpose flour
• 3 cups low-sodium, nonfat chicken broth
• 1 cup nonfat milk
• 1 1/2 lb boneless, skinless chicken breasts, cut into 1 inch pieces
• 1 cup frozen peas
• 2 carrots, diced
• salt and pepper

Topping:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 Tbsp. unsalted butter, cut into small pieces
• 2 Tbsp canola oil
• 1 cup plus 2 Tbsp. nonfat milk

1. Make filling: Warm oil in a large skillet over medium-high heat. Add onion, celery and bell pepper and cook, stirring often, until softened about 7 minutes. Add flour and stir for 1 minute. Pour in broth and bring to a boil, scraping browned bits from bottom of skillet, until mixture is thick and creamy.
2. Reduce heat to medium-low and stir in milk. Add chicken and cook, stirring, until firm and opaque, about 7 minutes. Stir in peas and carrots. Season with salt and pepper. Pour into a 2 quart baking dish.
3. Make topping: Preheat oven to 425 degrees F. In a food processor, pulse flour, baking powder and salt. Add butter and pulse until mixutre resembles coarse meal. With processor on, add oil and 1 cup milk. Process just enough until dough forms a ball. Turn out onto floured work surface; knead for 10 seconds. Roll dough to 1/2 inch thickness. Use a 2 inch cookie cutter to form 16 biscuits. Place biscuits on top of filling and brush with remaining milk.
4. Bake pot pie until filling is bubbling and biscuits and lightly browned on top, about 25 minutes. Serve hot.

Recipe via All You Magazine