Are biscuits healthy? No… no they’re not. Are they delicious? Absolutely. Can they be made to be low sodium – for sure! Low fat? Not so much… it’s all really a game of give and take!
Here is my recipe for reduced sodium chicken pot pie filling made from scratch and the biscuit recipe that we’ve been using forever – I’m not sure where it came from but it seems to be foolproof!
Chicken Pot Pie Filling
Ingredients
1/2 onion
1 large carrot
1 leek
2 celery stalks
1 cup of peas
1 red pepper
2 garlic cloves – minced
2 chicken breasts
2 cups of homemade or no salt chicken stock (truth be told I used beef stock because it’s what I had on hand and it turned out just fine!)
2 cups of milk (I used 1%)
1/4 cups flour
3/4 tsp pink Himalayan sea salt
1 tsp thyme
Pepper – to taste
Canola oil (about a Tbsp)
Directions
Step 1. Sauté the onions and celery with about a Tbsp of canola oil
Step 2: add chicken and brown
Step 3: Add the diced carrots
Step 4: Wash some dishes
Step 5: Add the red peppers and leeks. Sauté until veggies are softened.
Step 6: Add stock and peas – cook until peas and carrots are fully softened.
Step 7: Have your husband and toddler make biscuits.
Step 8: Make a slurry – mix flour with COLD water. The cold water will ensure your flour doesn’t clump together.
Step 9: Add slurry to the pan and bring to a boil to thicken.
Let simmer until biscuits are ready!
Biscuits
Ingredients
2 cups of flour
4 tsp of baking powder (really)
2T sugar
1/4 tsp salt
1/3 cup of canola oil
3/4 cup of WARM milk
Directions
1. Preheat oven to 425 degrees
2. Mix the dry ingredients
3. Rub the oil into the dry ingredients
4. Add the warm milk and mix very gently until combined
5. Roll out or form into a disc with hands
6. Cut out biscuits with a biscuit cutter or a cup
7. Bake for 10-15 minutes – until tops are golden
8. Optional but recommend – brush the tops with butter out of the oven – use no salt to keep the sodium low
Total sodium for meal: 340 mg
(Based on a serving size of a cup – a pretty hearty helping)
Our Transplanted Life 