Healthy Chicken Pot Pie

By zhanghengshuo

8 Person

50 Minutes

0 Calories

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.

Ingredients

Biscuit Crust

1 Large egg
1/4 cup Milk
1/2 cup Sour cream or Greek yogurt
1 tbsp. Cold butter
1/4 tsp. Salt
1 tbsp. Granulated white sugar
1/2 tsp. Baking soda
1 1/2 tsp. Baking powder
1/2 cup All purpose flour
1/2 cup Whole wheat flour

Sauce

1/2 tsp. Garlic powder
1/4 tsp. Pepper
1/2 tsp. Garlic salt
1/2 tsp. Onion powder
3/4 cup Flour
1 1/2 cups 2% milk
2 1/2 Bouillon chicken base
2 cups Water

Filling

Freshly ground pepper
Salt
1/2 cup Frozen corn
1/2 cup Frozen peas
2 Ribs of celery diced
3 Carrots diced
1/2 Small onion diced
1 tsp. Minced garlic
2 Red potatoes diced
2 Chicken breasts cooked and shredded

Method

01

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.
02

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.
03

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 then 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 bit tacky to the touch. That’s good!
04

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 a 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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Healthy Chicken Pot Pie

3.9

( By zhanghengshuo )

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.

01 Information

Grade medium
Serving 8 servings
Prep Time 20 Mins
Cook Time 30 Mins
Total Time 50 Mins

02 Ingredients

Biscuit Crust

1 Large egg

1/4 cup Milk

1/2 cup Sour cream or Greek yogurt

1 tbsp. Cold butter

1/4 tsp. Salt

1 tbsp. Granulated white sugar

1/2 tsp. Baking soda

1 1/2 tsp. Baking powder

1/2 cup All purpose flour

1/2 cup Whole wheat flour

Sauce

1/2 tsp. Garlic powder

1/4 tsp. Pepper

1/2 tsp. Garlic salt

1/2 tsp. Onion powder

3/4 cup Flour

1 1/2 cups 2% milk

2 1/2 Bouillon chicken base

2 cups Water

Filling

Freshly ground pepper

Salt

1/2 cup Frozen corn

1/2 cup Frozen peas

2 Ribs of celery diced

3 Carrots diced

1/2 Small onion diced

1 tsp. Minced garlic

2 Red potatoes diced

2 Chicken breasts cooked and shredded

03 Method

Step 1

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.

Step 2

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.

Step 3

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 then 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 bit tacky to the touch. That’s good!

Step 4

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 a 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.

04 Author

zhanghengshuo

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