Serving Size: 1 Biscuit and 1 1/4 cups Chicken
WW Points+: 8 Calories: 298.5 Total Fat: 2.7 g
Yesterday was hot here in Massachusetts. But, around dinner time it turned rainy and crappy and whenever it rains, I like to get comfy on the couch and not do anything. But I had to make dinner since we have had leftovers for the past couple of days. Rainy days + comfy couch = comfort food for dinner :) I have been wanting to make my Healthy Whole Wheat Biscuits again so chicken and biscuits were the perfect fit!
This recipe comes together rather quickly, just be sure to have your chicken and vegetables chopped before you start. If you cook the chicken and veggies while the biscuits are baking, they will be ready around the same time.
The original recipe for the Whole Wheat Biscuits makes 9. But, since this is dinner, I made 8 slightly larger biscuits from the original recipe. This large portioned meal was filling and very comforting. It reminded me of a deconstructed chicken pot pie. But, because it is under 300 calories and under 3 grams of fat, you won't feel guilty eating this comfort food. So good!
For the Biscuits
- 2 cups Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Splenda (about 2 packets)
- 1/2 tsp Salt
- 1 cup Fat Free Plain Greek Yogurt (I used Chobani)
- 1/2 cup Fat Free Milk
For the Chicken
- 24 oz Boneless, Skinless Chicken Breast, cubed
- 1 tbsp Light Butter (I used I Can't Believe It's Not Butter Light)
- 1 cup Carrots, chopped
- 2 Celery Stalks, chopped
- 1/2 cup Onions, diced
- 1 1/2 cups fozen Broccoli Florets
- 2/3 cup Frozen Corn Kernels
- 1/2 cup Frozen Peas
- 3 cups Fat Free, Reduced Sodium Chicken Broth
- 1/2 cup All Purpose Flour
- 1 cup Fat Free Milk
Preheat oven to 425 F. Line a baking sheet with parchment paper. Prepare Whole Wheat Biscuits according to the recipe found here: Healthy Whole Wheat Biscuits. **Only make 8 slightly larger biscuits, rather than 9 that the recipe calls for**
Let biscuits cool, reduce oven temp to 200 and keep biscuits warm in the oven.
Meanwhile, melt 1 tbsp Light Butter in a pot over medium-high heat. Season cubed Chicken with Salt and Pepper and quickly brown it, about 2 minutes.
Add Onions, Carrots, Celery, Corn, and Broccoli. (Don't add the Peas yet!)
Pour in 3 cups of Chicken Broth, stir and bring to a boil. Let boil for 1 minute, reduce to simmer, cover and let it cook for 10 minutes.
In a measuring cup, combine 1 cup Fat Free Milk and 1/2 cup All Purpose Flour. Stir out all lumps. Once the Chicken, Veggies, and Broth has simmered for 10 minutes, slowly pour in the Milk and Flour mixture while stirring. Bring to a boil for about 3-4 minutes, until slightly thickened.
Reduce heat and let simmer for 5 minutes. Mixture should now coat the back of your spoon. Stir in the Peas and remove the pot from the heat.
Split the biscuits in half. Pour 1 1/4 cups of the chicken mixture over the biscuits. Serve hot and enjoy!
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