There’s something about cold fall days that has me craving comfort food — the kinds of meals that stick to your ribs and envelope your entire body in warmth. I’m pretty sure that’s what love tastes like, right?
The problem is about an hour after eating those meals I feel awful. Weighed down. Ready for bed. And so darn guilty.
That’s where these pot pies come in handy. They pack only a portion of the calories of traditional pot pies, using a 100-calorie biscuit as the “crust.” And, they’re individually portioned so you feel less tempted to overindulge.
The only thing that would make these beauties better is if they were turkey pot pies instead. Thank goodness Thanksgiving is only about a week away!
Did I mention these only take about 20 minutes to throw together? The perfect solution for a cold, fall night.
Lightened-Up Chicken Pot Pies
- 2 Tbsp. ghee or butter
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 1 cup peas
- 2 Tbsp. flour
- 2 cups low-sodium chicken stock
- 2 Tbsp. half and half
- 2 tsp. salt
- 1 tsp. pepper
- 1 cup rotisserie chicken, shredded
- 6 oz. Pillsbury Grands! Jr. Biscuits (if you can’t find these smaller containers of biscuits, just buy a regular canister and cook the extra biscuits according to package directions)
- Preheat oven to 350 degrees.
- Melt butter in a large skillet over medium heat. Add shallot and garlic and sauté until tender and fragrant, about two minutes.
- Add flour to skillet and stir until combined. Continue cooking for one to two minutes, until flour begins to turn brown.
- Add chicken stock, half and half, salt, pepper and carrots to pan and stir until combined. Allow mixture to boil then reduce heat to low and simmer for five minutes or until the liquid thickens.
- Remove pan from heat and stir in chicken and peas. Divide mixture equally between five ramekins and top each one with a biscuit.
- Place ramekins on large cookie sheet and bake for 11 to 15 minutes, until biscuits are browned and filling is bubbling.