Dinner

Upsidedown Chicken pot pie is for Dinner.

Upsidedown Chicken pot pie takes several minutes to prepare.

Upsidedown Chicken pot pie takes 15 minutes to cook.

Upsidedown Chicken pot pie makes 10 servings.

The ingredients for Upsidedown Chicken pot pie are:

2 tsp olive oil
4 boneless skinless chicken breasts
1 cup diced onions
1/2 cup diced celery
2 cloves garlic, minced
1/2 cup frozen peas
3/4 cup sliced carrots
1 tsp dried thyme
1/4 tsp poultry seasoning
2 cups chicken broth
1 cup corn niblets(canned)
1 cup evaporated milk
1/4 cup flour
1/2 cup or 2 oz grated part skim mozza cheese
1 tbsp dried parsley

biscuits:
1 1/2 cups flour
2 1/2 tsp Baking Powder
1/2 tsp salt
1 Tbsp Sugar
1/3 cup butter (softened)
1 med Egg
1/2 cup milk

Here is how you make Upsidedown Chicken pot pie:

Preheat oven to 400ºF. Place 10 ramekins on a baking sheet lined with foil and set aside.To make filling, heat 1 tbsp of olive oil over medium-high heat in large non-stick pot. brown chicken, cooking thoroughly. Remove from pan and cut up into bite sized pieces. Add remainder, 1 tbsp of oil and add onions and garlic. Cook until onions begin to soften, about 3 minutes. Add celery and cook until tender. Stir in peas and carrots, thyme, and poultry seasoning. Cook 1 more minute. Add broth and corn and let mixture simmer, uncovered, for 2 minutes.In a small bowl, whisk together evaporated milk and flour until smooth. Add to pot. Cook and stir until mixture thickens. Remove from heat. Add cheese and parsley and stir until cheese melts. Stir in cut-up chicken. Cover and keep warm.To make biscuit topping cut flour, baking powder, salt and sugar into softened Butter untill crumbly. Add milk and egg into flour milk and combine well till dough forms. With floured hands, transfer biscuit dough to a lightly floured surface and press out or roll dough to about 1/3-inch thickness. Using 21/2-inch-round cookie cutter, cut dough into circles just slightly smaller than the top of your ramekins. Fill ramekins with warm chicken mixture and top with biscuit. Bake for 13 to 15 minutes, until filling bubbles and biscuits are puffed up a golden brown. Let stand for 5 minutes before serving. They’re very hot!Number of Servings: 10Recipe submitted by SparkPeople user CANADIAN_FLUFF.

The nutritional information for Upsidedown Chicken pot pie is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 282.8

• Total Fat: 11.2 g
• Cholesterol: 61.5 mg
• Sodium: 847.3 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 2.0 g
• Protein: 16.4 g