Healthy Chicken Pot Pie PT50M https://img1.recipesrun.com/201907/2019/1015/82/8/503254/original.jpg 8 servings Ingredients: 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 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 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)
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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.
Read More
    Sponsored Links

    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.
    Read More
    Method
    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)
    • 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!
    • Step 17
      Divide the batter into 6 pieces, and form each piece into a flat round circle.
    • Step 18
      Gently place biscuits on top of the filling in pie dish.
    • Step 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.
    • Step 20
      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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      01 Information
      • Grade easy
      • Serving 8 servings
      • Calorie 292 Kcal
      • Prep Time 20 Mins
      • Cook Time 30 Mins
      • Total Time 50 Mins
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      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!
      • Step 17
        Divide the batter into 6 pieces, and form each piece into a flat round circle.
      • Step 18
        Gently place biscuits on top of the filling in pie dish.
      • Step 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.
      • Step 20
        Once the healthy chicken pot pie has finished baking, remove it from the oven and let it cool for 10 minutes before serving.
      05 Author
      Ellie Ellie
      920 Recipes