High-Protein Chicken Pot Pie

Ingredients

Chicken Pot Pie Filling

• 2 pounds raw boneless, skinless chicken breast, cut into bite-size pieces
• 1 teaspoon olive oil
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 tablespoon dried thyme
• 4 cups Kroger Frozen Mixed Vegetables with carrots, corn, green beans, and peas
• 2 cups Simple Truth Organic Chicken Bone Broth
• 1 1/2 cups Daisy 4% Cottage Cheese
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Nonstick cooking spray

Protein Biscuits

• 1 cup Kroger Self-Rising Flour
• 1 cup Chobani Nonfat Plain Greek Yogurt
• 1/2 teaspoon granulated garlic
• 2 tablespoons butter, melted

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Instructions

1. Preheat the oven to 400°F.
2. Lightly spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until lightly browned.
4. During the final minute of cooking, add the granulated garlic, onion powder, salt, black pepper, and thyme. Stir until the chicken is evenly coated.
5. Add the frozen mixed vegetables and chicken bone broth. Bring to a gentle simmer.
6. Blend the cottage cheese until completely smooth, then stir it into the chicken and vegetables.
7. Whisk the cornstarch and cold water together. Stir the slurry into the skillet and simmer for 3 to 5 minutes, until thickened.
8. Transfer the filling to the prepared baking dish.
9. Mix the self-rising flour, Greek yogurt, and granulated garlic until a soft drop-biscuit dough forms.
10. Divide the dough into six equal portions and drop them evenly over the filling. Brush with melted butter.
11. Bake uncovered for 18 to 22 minutes, until the biscuits are golden, the filling bubbles, and the chicken reaches 165°F.
12. Rest for 5 minutes. Divide into six 1 1/2-cup servings with one protein biscuit each.

Freezer Storage

1. Divide the remaining chicken pot pie into complete servings with one biscuit in each portion.
2. If four servings remain, use a gallon-size freezer bag. If fewer than four servings remain, use a quart-size freezer bag.
3. Remove as much air as possible without crushing the biscuits, seal, and freeze flat for up to 3 months.

Reheating Instructions

1. Thaw overnight in the refrigerator.
2. Place one serving in an oven-safe dish. Cover and bake at 350°F until hot throughout.
3. Uncover during the final few minutes to help the biscuit regain its texture.

40/400 Notes

• The biscuits are drop biscuits and do not need shaping.
• Blend the cottage cheese completely smooth before adding it to the filling.