Happy WIAW and Ash Wednesday!! If you haven’t noticed, I am posting later today because of Lent. I started my morning with some Bible reading, and it was totally what I needed today to get me going. Nothing like waking up to His words and wisdom!
Now typically I would lay out my day for you in terms of eats, but today I’m just kind of going to throw it all at you. Mostly because I have a recipe to share and I’m excited for you all to see it! From Top Left Going Clockwise: protein pancakes topped with PB2, veggie spring rolls with pb dipping sauce, ww toast with jam, 1 egg, cantaloupe, celery and pb2, 1 slice ww bread toasted and stuffed with cream cheese and jam with bloobs, blackberry protein smoothie.
So I’m sure right now you all are judging my peanut butter consumption. Go ahead and judge away. For some reason, today was just one of those days, and the only thing I wanted was peanut butter.
And now on to the star of this post, healthy chicken pot pie! I whipped this up the other night and have been enjoying the leftovers. Ninja actually gave this 2 thumbs up, which was even more awesome. Another Ninja approved healthy dish!
Healthy Chicken Pot Pie
Packed with veggies and topped with a whole wheat biscuit, this lightened up version of chicken pot pie is just as hearty, but way more healthy!
- 2 C frozen mixed veggies (you can use whatever you want!)
- 2 1/2C chicken broth
- 1/4C cornstarch
- 2 1/2C shredded chicken
- 1/4 C non fat plain greek yogurt
- 1 tsp no salt seasoning (like Mrs. Dash)
- pepper to taste
- 3/4 C whole wheat pastry flour
- 3/4 C unbleached flour
- 2 tsp sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- pinch salt
- 1 tsp dried rosemary
- 1 1/2 T cold butter
- 1 C almond milk plus 1tsp lemon juice
- 1 T olive oil
For filling, throw veggies into a dutch oven with some oil and heat until thawed. Add 2 cups of the broth. Bring to a boil, then reduce to a simmer. Mix cornstarch with remaining 1/2 C of broth and slowly add into the pan stirring until mix thickens. Stir in chicken, greek yogurt, and seasonings. Transfer to a 2 qt baking dish. For biscuit topping, whisk together dry ingredients. Cut in butter until dry and crumbly. Add buttermilk (almond milk + lemon juice) and the oil. Stir well. Drop by scoopfuls onto the filling. Bake at 400 for 30-35 minutes
Not too shabby looking huh?!
It was a cinch to make, but next time I will definitely add more veggies. I kept it basic since I wanted Ninja to approve, but I think he can handle maybe some spinach in there too!
Remember, I’m hosting a giveaway tomorrow, so be sure to stop by!! The post should be up in the afternoon. I’ve got lots of good stuff, so don’t miss out!
Are you a potpie lover? I’ve found most people actually don’t like it!