Healthy Chicken Pot Pie

By Ellie

8 Person

50 Minutes

292 Calories

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.

Ingredients

Biscuit Crust

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

Sauce

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

Filling

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

Method

01

In a small bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
02

Add milk and whisk until combined, set aside.
03

In a 4-quart pan over medium heat, boil water.
04

Add chicken bouillon and whisk until dissolved.
05

Add milk/dry ingredient mixture to boiling water/bouillon.
06

Cook over medium heat, stirring constantly, until thick (about 3 minutes).
07

Remove from heat and set aside.
08

Preheat oven to 375℉.
09

Grease a deep dish 9” pie plate or cast iron skillet.
10

In a saucepan, saute potatoes, and garlic for 5-10 minutes, or until potatoes just begin to brown. Add onion, celery, and carrots and saute until soft (about 10 minutes).
11

Add peas, corn, and shredded chicken and stir to combine.
12

Pour the sauce into the pan with the filling mixture and stir to combine.
13

Pour the mixture into the prepared 9” pie plate.
14

In a large bowl combine whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, and salt, stir to combine.
15

Cut the butter into small pieces then add it to the dry ingredients using a pastry cutter or your hands until you have coarse crumbs.
16

Add the sour cream, milk, and egg and stir to combine. The mixture will be a bit tacky to the touch. That’s good!
17

Divide the batter into 6 pieces, and form each piece into a flat round circle.
18

Gently place biscuits on top of the filling in pie dish.
19

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.
20

Once the healthy chicken pot pie has finished baking, remove it from the oven and let it cool for 10 minutes before serving.

Related Tags

Chicken Recipes

Chicken Pot Pie Recipes

Easy Chicken Recipes

Dinner Recipes

Easy Dinner Recipes

Healthy Chicken Pot Pie

3.9

( By Ellie )

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.

01 Information

Grade easy
Serving 8 servings
Calorie 292 Kcal
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

Biscuit Crust

1 large egg

¼ cup milk

½ cup sour cream or Greek yogurt

1 tbsp. cold butter

¼ tsp. salt

1 tbsp. granulated white sugar

½ tsp. baking soda

1 ½ tsp. baking powder

½ cup all purpose flour

½ cup whole wheat flour

Sauce

½ tsp. garlic powder

¼ tsp. pepper

½ tsp. garlic salt

½ tsp. onion powder

¾ cup flour

1 ½ cups 2% milk

2 ½ tbsp. better than bouillon chicken base

2 cups water

Filling

Salt and freshly ground pepper

½ cup frozen corn

½ cup frozen peas

2 ribs of celery diced

3 carrots diced

½ small onion diced (about ½ cup)

1 tsp. minced garlic

2 red potatoes diced (about 2 cups)

2 chicken breasts cooked and shredded (about 4-5 cups)

03 Method

Step 1

In a small bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.

Step 2

Add milk and whisk until combined, set aside.

Step 3

In a 4-quart pan over medium heat, boil water.

Step 4

Add chicken bouillon and whisk until dissolved.

Step 5

Add milk/dry ingredient mixture to boiling water/bouillon.

Step 6

Cook over medium heat, stirring constantly, until thick (about 3 minutes).

Step 7

Remove from heat and set aside.

Step 8

Preheat oven to 375℉.

Step 9

Grease a deep dish 9” pie plate or cast iron skillet.

Step 10

In a saucepan, saute potatoes, and garlic for 5-10 minutes, or until potatoes just begin to brown. Add onion, celery, and carrots and saute until soft (about 10 minutes).

Step 11

Add peas, corn, and shredded chicken and stir to combine.

Step 12

Pour the sauce into the pan with the filling mixture and stir to combine.

Step 13

Pour the mixture into the prepared 9” pie plate.

Step 14

In a large bowl combine whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, and salt, stir to combine.

Step 15

Cut the butter into small pieces then add it to the dry ingredients using a pastry cutter or your hands until you have coarse crumbs.

Step 16

Add the sour cream, milk, and egg and stir to combine. The mixture will be a bit tacky to the touch. That’s good!