This is a good alternative to the traditional chicken pot pie recipe. Although I did miss the flaky goodness of a pie crust, but that usually increases the smart points. My family requested that I add this recipe to the rotation, so that makes it blog worthy! And this picture has me jonesing for my new lens and white light. Samantha heard me complaining about my pictures and she yells out, you need a white light! How in the world does she know that? She said she was researching how to make good You Tube videos and they said you need a white light. Of course she was….. I love how she is always surprising me.
Bubble Up Chicken Pot Pie Casserole
9 Smart Points
1 tsp olive oil
1 cup diced carrots
12 oz cooked, shredded chicken breast
2/3 cup frozen peas (can be frozen or thawed)
1 tsp dried thyme
1/4 tsp black pepper
2 cups jarred chicken gravy
1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters
1 cup shredded sharp cheddar cheese
Pre-heat oven to 350ºF. Lightly mist a 9×13 baking dish with cooking spray and set aside.
Heat oil in a skillet over medium heat. Add the diced carrots and cook until softened, stirring occasionally.
Place the carrots, chicken, peas, thyme, and pepper in the baking dish and stir together until combined. Mix gravy with ingredients. Add the biscuit pieces and stir to coat. Bake for 25 minutes.
Remove from oven and sprinkle with the Cheddar cheese. Return to the oven for another 15 minutes until hot and bubbly.
*I used 2 chicken breasts that I boiled until cooked and shredded in my ninja blender.
*This recipe is from www.emilybites.com