Healthy Chicken Pot Pie
Chicken Pot Pie Soup from Healthy Chicken Pot Pie, source:dinneratthezoo.com

Healthy Chicken Pot Pie

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This Healthy Chicken Pot Pie Recipe is made from scratch and has a delicious whole wheat biscuit crust. It is a perfect lightened up weeknight dinner recipe that is still cozy and comforting.

It’s true. I absolutely adore chicken pot pie. It’s so classic and nostalgic that I think everyone should have an amazing chicken pot pie recipe in their repotire.

However, I love feeding my family comforting yet healthy meals, which is why I created this particular version! This Healthy Chicken Pot Pie Recipe is made completely from scratch (NO canned soups here)!

There is only 1 TBS of butter in the entire recipe and it’s absolutely loaded with chicken and veggies. The whole wheat biscuit crust is much lighter than the traditional pie crust, but is (dare I say) even more delicious!

This healthy chicken pot pie is a must-make this fall! It’s a simple main dish recipe that your entire family will love!

Step 1: Make the Chicken Pot Pie Sauce from scratch

There are no canned soups in this healthy chicken pot pie recipe! Which means we make the creamy sauce completely from scratch! It’s very easy to do so don’t worry!

  1. Whisk together the milk and flour. This will ensure that when it is added to the broth/spice mixture there will not be any lumps.
  2. Bring the broth and spices to a boil. If using bouillon this is important because it ensures that the base is dissolved.
  3. Add the milk/flour mixture & whisk! Make sure to whisk constantly after the milk/flour mixture is added! Cook until it begins to thicken, then remove from heat, put a lid on the pot and set the sauce aside.

 

  1. Step 2: Make the easy Chicken pot pie Filling

    If you want to make this chicken pot pie recipe super easy, use a 10″ round cast iron skillet to cook the filling ingredients. Then you can use one pan for the rest of the recipe!

    Start by cooking the potatoes until they just begin to brown. Then add the rest of the hard vegetables and cook until soft. Add the peas and corn and cook until they are warmed through! This cooking process takes from 15-20 minutes, depending on how small you cut up the potatoes/veggies (smaller veggies cook faster)!

    Step 3: Add the sauce & transfer to baking dish

    Once the filling ingredients are cooked, add the sauce and stir to combine. If you plan on baking this homemade chicken pot pie recipe in something other than the cast iron skillet used to cook the filling, then now is the time to transfer it to your preferred baking dish!

    Just be sure to cover the dish while you are making the biscuits! This keeps everything moist and lets the flavors blend!

    TASTE TEST! At this point I recommend tasting the filling and adjusting the seasonings (especially salt and pepper) to your liki

Step 4: Make the Biscuit Crust

I absolutely adore making chicken pot pie with a biscuit crust. I think it tastes even better than regular pie crust, and it’s healthier! Plus, it’s so easy! Just one bowl and a handful of ingredietns Here are some tips on how to make the biscuits!

  • Cut butter into dry ingredients. There’s only 1 TBS of butter in this entire recipe! Which is pretty great when it comes to chicken pot pie recipes! I use my hands to work the butter into the dry ingredient mixture until coarse crumbs form, but you can use a fork or pastry cutter if that’s more your style!
  • Add wet ingredients. Use a spatula and mix the rest of the wet ingredients into the dry ingredients. The dough will be a little tacky/sticky, that is normal!
  • Shape the biscuits.  Use your hands to shape the biscuits into your desired size and shape. Be sure they are no more than 1/2-1″ thick!
  • Place the biscuits on top of the filling. Once the biscuits are shaped, gently place them on top of the chicken pot pie filling in the baking dish. Continue until all the biscuit dough is used up!

Step 5: Bake!

Once the biscuits are situated and everything is ready, put the baking dish in the preheated oven and bake until the biscuits are golden brown and the filling is bubbly.

Step 6: Cool & Serve 

Let the healthy chicken pot pie cool on a wire rack for 5-10 minutes before serving. Then serve with a sprinkle of fresh parsley (if desired) and dig in!

 

This recipe for healthy chicken pot pie from scratch IS healthy! It’s loaded with veggies, protein, whole grain flour, vitamin A, vitamin C, calcium and iron! So much to love and still super cozy and satisfying!

 

Healthy Chicken Pot Pie
Healthy Chicken Pot Pie Recipe is made completely from scratch and has a delicious whole wheat biscuit crust. It is a perfect lightened up weeknight dinner recipe that is still cozy and comforting.
Course Main Course
Cuisine American
Keyword chicken pot pie from scratch, chicken pot pie recipe, healthy chicken pot pie
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 Servings
Calories 292.3kcal
Author Laura
Ingredients
Filling:

2 chicken breasts cooked and shredded (about 4-5 cups)
2 red potatoes diced (about 2 cups)
1 tsp minced garlic
½ small onion diced (about ½ cup)
3 carrots diced
2 ribs of celery diced
½ cup frozen peas
½ cup frozen corn
Salt and freshly ground pepper

Sauce:

2 cups water
2 ½ TBS better than bouillon chicken base
1 ½ cups 2% milk
¾ cup flour
½ tsp onion powder
½ tsp garlic salt
¼ tsp pepper
½ tsp garlic powder

Biscuit Crust:

½ cup whole wheat flour
½ cup all purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 TBS granulated white sugar
¼ tsp salt
1 TBS cold butter
½ cup sour cream or Greek yogurt
¼ cup milk
1 large egg

Instructions
Make the sauce:

In a small bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
Add milk and whisk until combined, set aside.
In a 4-quart pan over medium heat, boil water.
Add chicken bouillon and whisk until dissolved.
Add milk/dry ingredient mixture to boiling water/bouillon.
Cook over medium heat, stirring constantly, until thick (about 3 minutes).
Remove from heat and set aside.

Make the filling:

Preheat oven to 375 degrees F.
Grease a deep dish 9” pie plate or cast iron skillet.
In a saucepan, sauté potatoes, and garlic for 5-10 minutes, or until potatoes just begin to brown. Add onion, celery and carrots and sauté until soft (about 10 minutes).
Add peas, corn and shredded chicken and stir to combine.
Pour the sauce into the pan with the filling mixture and stir to combine.
Pour the mixture into the prepared 9” pie plate.

Make the biscuit crust:

In a large bowl combine whole wheat flour, all-purpose flour, baking soda, baking powder, sugar and salt, stir to combine.
Cut the butter into small pieces than add it to the dry ingredients using a pastry cutter or your hands until you have coarse crumbs.
Add the sour cream, milk and egg and stir to combine. The mixture will be a a bit tacky to the touch. That’s good!

Putting it together:

Divide the batter into 6 pieces, and form each piece into a flat round circle.
Gently place biscuits on top of the filling in pie dish.
Bake the chicken pot pie on the lower rack in the preheated oven for 30 to 35 minutes, until the biscuits are golden brown and the filling is bubbly.
Once the healthy chicken pot pie has finished baking, remove it from the oven and let it cool for 10 minutes before serving.

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