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

Beef Pot Pie

• Basic Pie Dough
• 3lbs beef tips or steak, cubed
• 3-4 medium potatoes, cubed small
• 3-4 stalks of celery, chopped
• 1/2 bag frozen veggitables
• Gravy
• 2 been bullion cubes
• 3 Tbsp. cornstarch

Make Basic Pie Dough, split in half and store in fridge.

1. Put beef tips in crockpot and add just enough water to cover. Cook on low setting for 6 hours.
2. Remove beef from crockpot and put in skillet. Brown beef.
3. Add potatoes, celery and vegetables to broth left in crockpot. Add 2 additional cups of water and bullion cubes. Cook on high setting for 1 hour.
3. Grease pie dish and line with half basic pie dough. Return to fridge.
4. When vegetables are done cooking, combine with beef and pour entire mixture into waiting pie dish.
5. Pour leftover beef broth into skillet and add cornstarch, one Tbsp at a time, stirring constantly, until gravy thickens. Pour gravy on mixture in pie dish. Preheat oven to 450.
6. Cover pie with remaining pie dough and cut slits in top. Form crust with fingers by pinching dough together.
7. Set pie dish on cookie sheet and place on lowest rack of oven for 20 minutes. Decrease oven temperature to 375 and bake another 30 minutes or until crust is golden and juices are bubbling.
8. Let cool before eating.