LIGHTER CHICKEN POTPIE
A handful of tweaks turn this comfort food into a smarter choice: white-meat chicken (not dark), extra veggies, low-fat milk in the filling, and a lighter crust. Brushing the phyllo with just a small amount of oil instead of butter makes it just as tasty.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place chicken on a rimmed baking sheet; season with salt and pepper. Roast until an instant-read thermometer inserted into thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Let cool slightly; discard skin and bones. Shred meat, and set aside.
- While chicken is roasting, heat 2 tablespoons oil in a large saucepan over medium. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. Add flour, and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens.
- Remove from heat; stir in peas, lemon juice, and chicken, and season with salt and pepper. Pour filling into a 9-inch deep-dish pie plate.
- Stack phyllo on a work surface. Using a paring knife, cut out an 11-inch circle from the stack; discard trimmings. Stack 2 circles on work surface, and brush gently with 1 teaspoon oil; repeat with remaining circles and oil. Place phyllo stack over filling, and press down about 1/2 inch from the edge so phyllo fits inside rim of pie plate. Bake until golden and bubbling, 20 to 25 minutes. Let potpie cool 15 minutes before serving.
Nutrition Facts : Calories 507 g, Fat 17 g, Fiber 6 g, Protein 39 g
LIGHTER CHICKEN AND BISCUITS
We've used low-fat milk, egg whites, and skinless chicken to make traditional Southern comfort food healthier, yet still finger-licking good.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees. In a medium bowl, whisk together whole-wheat flour, 1/3 cup all-purpose flour, baking powder, and 1/4 teaspoon salt; set aside.
- In a small bowl, whisk together egg white, 3 tablespoons oil, and 1/4 cup milk; add to flour mixture, and stir until moistened. Drop 4 1/4-cup scoops of dough onto a baking sheet, at least 2 inches apart. Bake until golden, 12 to 14 minutes.
- Meanwhile, in a 5-quart Dutch oven or large heavy pot, heat remaining 2 teaspoons oil over medium-high. Add carrots, celery, and onions; season with salt and pepper. Cook, stirring frequently, until vegetables are tender, 7 to 10 minutes.
- Sprinkle vegetables with remaining 2 tablespoons all-purpose flour; stir in remaining 3/4 cup milk, 1/2 cup water, and thyme. Simmer until liquid is thickened, stirring occasionally, 2 to 3 minutes. Add chicken; simmer until cooked through, 3 to 5 minutes. Serve chicken stew with biscuits.
Nutrition Facts : Calories 478 g, Fat 16 g, Fiber 5 g, Protein 47 g
ONE-POT CHICKEN AND DUMPLINGS
When you don't have time to make chicken pot pies, enter this every-bit-as-satisfying substitute: chicken and dumplings, ready in about 45 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 12
Steps:
- In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add 1/4 cup flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and green beans and season with salt and pepper.
- Make dumplings: Whisk together 1 cup flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk. Drop heaping spoonfuls batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve topped with additional chopped parsley.
Nutrition Facts : Calories 273 g, Fat 12 g, Fiber 3 g, Protein 15 g, SaturatedFat 7 g
FLAKY BUTTERY BISCUITS
Fresh hot biscuits slathered with butter, topped with a spoonful of jam, and served alongside fluffy scrambled eggs and a salty pork product are the epitome of a cozy breakfast (or dinner).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 12 small biscuits
Number Of Ingredients 5
Steps:
- Preheat the oven to 450 degrees. Butter or line a baking sheet.
- In a medium bowl, whisk together the flour, baking powder, and salt. Using a fork or 2 table knives, combine the butter and flour mixture until it resembles a coarse meal. Slowly add the milk, stirring with a fork, to the desired consistency.
- For softer biscuits, drop 2 tablespoons of the dough onto the lined baking sheet. For firmer biscuits, turn the dough out onto a clean, lightly floured surface and gently knead just to bring the dough together. Carefully roll out the dough about 3/4 inch thick. Using a biscuit cutter or sturdy glass, cut about 12 biscuits, rerolling any scraps. Place on the lined baking sheet. (The biscuits can be frozen at this point. Freeze on the baking sheet, then remove to a resealable container or plastic bag for easier storage.) Bake the biscuits for 13 to 15 minutes (add 3 to 4 additional minutes for frozen ones), until golden brown. Cool slightly and serve warm.
BUTTER CHICKEN
Also known as murgh makhani, this famous Indian dish is probably only rivaled in popularity by chicken tikka masala. Dinner takes on an intoxicating aroma as the chicken cooks in the creamy tomato sauce, thanks to the combination of garam masala and toasted cumin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 4h55m
Number Of Ingredients 17
Steps:
- Chicken: In a medium bowl, toss together chicken, lemon, and 1 teaspoon salt. Add yogurt, garlic, ginger, and garam masala; stir to thoroughly combine. Cover with plastic; let marinate in refrigerator, at least 4 hours and up to 1 day.
- Preheat broiler with rack 6 inches from heating element. Transfer chicken to a colander or sieve over the sink (do not rinse), shaking to drain excess yogurt. Spread in a single layer on a wire rack set over a rimmed baking sheet. Broil, turning once halfway through with a metal spatula, until cooked through and charred in places, 10 minutes. Remove from oven; set aside.
- Sauce: In a 2-cup liquid-measuring cup or a medium bowl, whisk together cream, garam masala, serrano, lemon juice, cumin, and 1 teaspoon salt; set aside.
- Melt ghee in a large straight-sided skillet over medium-high heat. Add onion and a pinch of salt; cook until softened and golden, 6 to 8 minutes. Add tomato paste and cook until darkened, about 1 minute. Stir in cream mixture. Bring to a simmer, then reduce heat to medium and cook, stirring, until well combined, thickened, and glossy, about 5 minutes. Add chicken and cook until heated through, about 1 minute more.
- Serve immediately, with naan, basmati rice, and cilantro.
CLASSIC CHICKEN POTPIE WITH THYME
Chicken potpie is a classic comfort food that takes time, but it's well worth the wait.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h30m
Number Of Ingredients 11
Steps:
- In a medium saucepan, melt butter over medium. Add onion and carrot and cook until onion softens, about 6 minutes. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
- Whisking constantly, add broth. Bring to a boil, stirring frequently, until mixture thickens, about 8 minutes. Reduce to a simmer and cook 10 minutes. Stir in chicken, peas, and thyme; season with salt and pepper. Divide mixture among four 12-ounce baking dishes; refrigerate until room temperature, about 20 minutes.
- Preheat oven to 375 degrees. On a lightly floured work surface, roll pastry to a 1/8-inch thickness. Cut into 4 equal squares, 1 inch larger than dishes; with the tip of a sharp knife, cut vents into pastry. In a small bowl, lightly beat egg yolk with 1 teaspoon water; top potpies with pastry and brush with egg wash. Refrigerate 15 minutes. Bake until pastry is deep golden and juices are bubbling, about 35 minutes.
Nutrition Facts : Calories 478 g, Fat 20 g, Fiber 3 g, Protein 45 g
More about "martha stewart lighter chicken and biscuits recipes"
SLOW COOKER CHICKEN AND BISCUITS RECIPE - REAL SIMPLE
From realsimple.com
Author Abigail ChipleyCalories 616 per servingCategory Dinner, Soup
- In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour. Place the chicken on top and season with the poultry seasoning, 1 teaspoon salt, and ¼ teaspoon pepper. Add the wine and broth.
- Cover and cook until the chicken and vegetables are tender, on low for 5 to 6 hours or on high for 2 1⁄2 to 3 hours (this will shorten total cooking time).
- Ten minutes before serving, add the peas, cream, and ½ teaspoon salt to the chicken and stir to combine. Cover and cook until heated through, 5 to 10 minutes more.
OUR MOST POPULAR CHICKEN RECIPES EVER - MARTHA STEWART
From marthastewart.com
- Perfect Roast Chicken. Master the art of roasting a whole chicken with this simple recipe that is one of our readers' all-time favorites. The bird is flavored with lemons, garlic, and fresh thyme, which are tucked into the cavity.
- Roasted Chicken Thighs. In this classic chicken recipe, bone-in, skin-on chicken thighs are roasted in the oven for just about half an hour and then are glazed with a basic honey-mustard duo for a sweet-meets-sharp flavor.
- Basic Chicken Soup. Skip the store-bought canned version in favor of this flavorful homemade chicken soup sans noodles. We use a whole chicken rather than purchasing individual cuts, which means that you get a beautiful blend of both white and dark meat in every bowl.
- Classic Chicken Potpie. Whether you choose to make it in a pie or gratin dish, this chicken recipe is the ultimate all-American comfort food. Start by making homemade all-butter pie crust, then prepare a filling using onions, carrots, frozen peas, shredded pre-cooked chicken, and plenty of fresh parsley.
- Chicken Fettuccine Alfredo. A combination of heavy cream, Parmesan cheese, and unsalted butter create the uber-creamy alfredo sauce for this favorite chicken pasta recipe.
LIGHTER CHICKEN AND BISCUITS - PINTEREST
From pinterest.com
20 THANKSGIVING RECIPES THAT FEED A CROWD - MARTHA STEWART
From marthastewart.com
MEET VELVET STEAK: THE EASIEST, MOST TENDER BEEF YOU'LL EVER TRY
From allrecipes.com
LIGHTER CHICKEN AND BISCUITS RECIPE | RECIPE | HEALTHY SNACKS …
From pinterest.com
LIGHTER CHICKEN AND BISCUITS | RECIPE | COMFORT FOOD, RECIPES, …
From pinterest.com
LIGHTER CHICKEN AND BISCUITS | RECIPE | QUICK CHICKEN RECIPES, …
From pinterest.ca
LIGHTER CHICKEN AND BISCUITS - MARTHA STEWART RECIPES | CHICKEN …
From pinterest.com
LIGHTER CHICKEN AND BISCUITS | BOTTOMLESS BITES
From bottomlessbites.com
FLAKY MILE HIGH BISCUITS - DAMN DELICIOUS
From damndelicious.net
LIGHTER CHICKEN POTPIE RECIPE | EPICURIOUS
From epicurious.com
30 EASY WEEKNIGHT CHICKEN RECIPES - MARTHA STEWART
From marthastewart.com
LIGHTER CHICKEN AND BISCUITS | RECIPE | COMFORT FOOD, RECIPES, …
From pinterest.com
CHICKEN RECIPES - MARTHA STEWART
From marthastewart.com
SLOW COOKER BUTTER CHICKEN RECIPE - THE GIRL WHO …
From the-girl-who-ate-everything.com
MARTHA STEWART LIGHTER CHICKEN AND BISCUITS RECIPES
From tfrecipes.com
SHOP MARTHA STEWART'S BLACK FRIDAY AND CYBER MONDAY DEALS HERE
From marthastewart.com
MOM'S CHICKEN & BISCUIT POT PIE MADE LIGHTER
From simple-nourished-living.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love