Chicken Pot Pie Biscuit Casserole Directions:
Preheat oven to 350 degrees.
Spray a 9 x 13 baking dish with non stick cooking spray.
In a large bowl, add non fat Greek yogurt, egg, and self-rising flour. Use a rubber spatula to mix together. It will be crumbly at first which is totally normal.
Flour your hands and place dough on counter that has been lightly floured and begin kneading. Knead until you can easily form a ball, about 10 turns.
Press lightly down to flatten dough. Use a knife to cut small pieces of the dough ball.(making about 20-22 small dough pieces)
Place dough pieces into a medium bowl. Drizzle with 1 tablespoons melted butter; toss to coat butter.
In a large mixing bowl, combine the remaining ingredients. Stir until all ingredients are well combined.
Pour chicken and vegetables into baking dish; spread in even layer.
Place dough pieces over the top of the mixture. Cover with foil and bake for 30 minutes.
Remove foil after 30 minutes and continue cooking for additional 10-15 minutes or until biscuit pieces are thoroughly baked or until center of casserole is bubbly.
Makes 6 ( 1 cup ) servings
4 Points® per serving
Notes
You may substitute the 3 ingredient dough ( flour, egg and non fat plain Greek yogurt) for Great Value's Walmart brand 7 oz. refrigerated reduced fat biscuits.
The key to not having such sticky dough is using a very thick Greek yogurt. The brands that I use are Chobani or Fage ( any other brand I have tried are too thin and causes sticky dough. Also, I recommend using just a tad less than 1/2 cup of the Greek Yogurt-this will help with the texture of the dough balls.
Smartpoints: GREEN: 5 SmartPoints per serving BLUE/PURPLE: 4 SmartPoints per serving
Nutrition Information:
Yield: 6
Amount Per Serving:
CALORIES: 225
TOTAL FAT: 5g
SATURATED FAT: 1g
TRANS FAT: 0g
UNSATURATED FAT: 8g
CHOLESTEROL: 143mg
SODIUM: 712mg
CARBOHYDRATES: 32g
FIBER: 4g
SUGAR: 4g
PROTEIN: 27g
I await your comments! Enjoy!
