Skillet Chicken Potpie       

 

Ingredients:
1 lemon
2 teaspoons olive oil
1 1/4 pounds skinless, boneless chicken-breast halves (about 4 medium), cut into 1-inch pieces
2 medium carrots, cut into 1/2-inch pieces
1 medium onion, finely chopped
1 medium celery stalk, thinly sliced
1 can (14 1/2 ounces) fat-free chicken broth (1 3/4 cups)
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper
3 tablespoons cornstarch
1 1/2 cups plus 1/3 cup nonfat (skim) milk
1 cup reduced-fat all-purpose baking mix
1 cup frozen peas




Directions:
From lemon, with vegetable peeler, remove 3 strips peel (3" by 1" each); set aside.

In deep nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until hot. Add half of chicken and cook 3 to 5 minutes or until golden, stirring occasionally. Transfer chicken to plate; repeat with remaining chicken. Set aside.

In same skillet, heat remaining 1 teaspoon oil; add carrots, onion, and celery and cook 5 minutes over medium-high heat, stirring occasionally. Add broth, salt, thyme, pepper, and lemon peel; heat to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are tender.

Meanwhile, in medium bowl, with wire whisk, mix cornstarch and 1 1/2 cups milk until smooth. In small bowl, stir baking mix with remaining 1/3 cup milk until blended; set dough aside.

Stir cornstarch mixture into skillet; heat to boiling over medium-high heat. Boil 1 minute, stirring. Add chicken and peas; heat to boiling. Remove lemon peel and discard.

Drop dough by tablespoons over chicken mixture. Reduce heat to medium-low; cover and simmer 10 minutes or until biscuits are cooked through.