One Pot Chicken Pot Pie

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This recipe is courtesy of prevention magazine

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Steps

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To prepare filling: heat 1 tablespoon of the oil in a large dutch over medium-high heat.

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Add chicken & cook 5-7 minutes or until well browned.

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Transfer chicken to small plate or bowl.

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Add the remaining 1 tablespoon of oil to the dutch oven along with the celery , carrots and onion.

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Cook , stirring occasionally , until lightly browned , about 3-5 minutes.

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Add garlic and return chicken and any released juices to the dutch oven.

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Stir in the sweet potatoes , turnips , broth , thyme , bay leaf , salt & pepper.

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Bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.

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Remove bay leaf.

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To prepare biscuits: while filling simmers , in a large bowl , combine flour , baking powder , baking soda and salt.

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Blend with fork.

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Add oil & buttermilk and mix until ingredients are just incorporated.

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Set aside.

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In a small bowl , dissolve cornstarch in water to form a paste.

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Stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.

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Dr.

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Ingredients

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olive oil, boneless skinless chicken breast, celery ribs, carrots, onion, garlic clove, sweet potatoes, turnips, reduced-sodium chicken broth, thyme, bay leaf, salt, fresh ground black pepper, cornstarch, water, all-purpose flour, baking powder, baking soda, canola oil, buttermilk