• 8servings
  • 60minutes
  • 330calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium

Ingredients Jump to Instructions ↓


  2. 2 cups whole wheat flour or whole wheat pastry flour

  3. 1 tablespoon baking powder

  4. 1/4 teaspoon kosher salt

  5. 1 teaspoon sugar

  6. 1/2 cup trans-fat free margarine , diced

  7. 2/3 cup skim milk

  8. nonstick cooking spray


  10. 3 boneless, skinless chicken breasts, cut into 1-inch chunks

  11. 1/4 teaspoon salt

  12. 1/4 cup white whole-wheat flour or whole wheat pastry flour

  13. 1 tablespoon olive oil

  14. 4 carrots , peeled and chopped

  15. 1 large onion , chopped

  16. 1/2 cup minced fresh parsley

  17. 2 cloves garlic , chopped

  18. 2 cups frozen peas or edamame, defrosted

  19. 2 cups low sodium chicken stock

  20. 1 packet sodium-free chicken bouillon granules

  21. 2 tablespoons low-fat cream cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400ºF. Prepare the biscuits: Place the flour, baking powder, sugar, and salt in a large bowl. Stir until well combined. Add the margarine. Working quickly with your fingers, rub the margarine into the flour, until pea sized crumbs form. If the margarine begins to melt, place the bowl in the freezer for a few minutes before continuing.

  2. Add the milk and stir with a wooden spoon until just combined. Turn out the dough onto a sheet of wax paper and form into a log. Wrap and place in the refrigerator while you prepare the chicken and vegetables.

  3. Sprinkle the chicken with the salt. Place the flour on a plate and roll the chicken chunks in it. Heat a large stockpot over medium-high heat. Add the chicken, then the carrots, onion, celery , parsley, and garlic. Cook 4 to 5 minutes, stirring occasionally, as the chicken begins to brown . Turn the heat off and add the peas or edamame, chicken stock and bouillon granules and stir until well combined.

  4. In a corner of the pot , gradually whisk in the cream cheese, so it does not curdle . Then stir with a wooden spoon to incorporate the cream cheese throughout. Remove the biscuits from the fridges and slice into 1-inch thick rounds. Arrange them over the chicken mixture and coat the tops of the biscuits with a thin layer of cooking spray. Bake 15 to 20 minutes, until the biscuits are cooked through. Serve immediately.

  5. Nutritional stats are for one serving (1 1/2 cup).


Send feedback