Healthy Chicken Pot Pie with Biscuit Crust
Indulge in the comfort of a classic dish with a wholesome twist—this Healthy Chicken Pot Pie with Biscuit Crust is a lighter take on a family favorite. Packed with tender shredded chicken, vibrant veggies like carrots, celery, peas, and corn, and a velvety sauce made with low-sodium chicken broth and almond milk, this recipe brings together hearty flavors without the heaviness. Topped with a golden, flaky whole wheat biscuit crust made from Greek yogurt, this pot pie offers high-protein, nutrient-rich goodness in every bite. Ready in just an hour, this easy-to-make dish is perfect for weeknight dinners or meal prep, serving up comfort and nutrition in equal measure. Whether you're looking for a healthier spin on comfort food or a satisfying yet wholesome meal, this pot pie is your answer!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup unsweetened almond milk or low-fat milk
- 0.25 cup all-purpose flour
- 1 cup frozen peas
- 1 cup frozen corn
- 0.5 cup low-fat Greek yogurt
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 1 cup whole wheat flour
Instructions
Preheat your oven to 400°F (200°C).
Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat.
Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then cook them in the skillet for 6-8 minutes per side, or until fully cooked. Remove from the skillet and shred using two forks.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, celery, and remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sauté for 5 minutes, or until the vegetables are tender.
Add the minced garlic and cook for 1 additional minute.
Sprinkle the 0.25 cup of flour over the vegetables and stir to coat evenly.
Slowly pour in the chicken broth while stirring, allowing the mixture to thicken.
Reduce the heat to low, and stir in the almond or low-fat milk, frozen peas, frozen corn, and shredded chicken. Mix until combined, then transfer the mixture to a 9x13-inch baking dish.
In a medium mixing bowl, combine the Greek yogurt, whole wheat flour, baking powder, baking soda, and a pinch of salt to form a dough. If the dough is too dry, add a tablespoon of milk at a time until a soft consistency is achieved.
Roll or pat the biscuit dough into a layer large enough to cover the filling. Lay it carefully over the dish, pinching any edges to seal.
Bake in the preheated oven for 25-30 minutes, or until the biscuit crust is golden and cooked through.
Let the pot pie cool for 5 minutes before serving. Enjoy your healthy, hearty meal!
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.9 g | 11% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 8.0 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 145 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 645 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
