Chicken Pot Pie Recipe Easy Biscuits Healthy

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This Easy Chicken Pot Pie with Biscuits is a comforting classic with a healthy twist. Instead of a traditional pie crust, we’re using fluffy, whole-grain biscuits to top a rich and creamy filling loaded with lean chicken, fresh vegetables, and a lightened-up sauce. Perfect for a cozy family dinner, this recipe is both satisfying and nutritious, making it an ideal choice for those looking to enjoy comfort food without the guilt.

Ingredients:

  • For the Filling:
    • 2 cups cooked chicken breast, shredded or cubed
    • 1 tablespoon olive oil
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 2 cups mixed vegetables (such as carrots, peas, and corn), fresh or frozen
    • 1 cup low-sodium chicken broth
    • 1 cup unsweetened almond milk (or any milk of choice)
    • 2 tablespoons whole wheat flour
    • 1 teaspoon dried thyme
    • Salt and pepper to taste
  • For the Biscuit Topping:
    • 1 1/2 cups whole wheat flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/4 cup cold unsalted butter, cubed
    • 3/4 cup low-fat Greek yogurt
    • 1/4 cup unsweetened almond milk (or any milk of choice)

Method:

  1. Prepare the Filling:
    • In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add garlic and cook for an additional minute.
    • Stir in the mixed vegetables and cook for another 5 minutes, until the vegetables are tender.
    • Sprinkle the flour over the vegetables and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
    • Gradually pour in the chicken broth and almond milk, stirring constantly to avoid lumps. Continue to cook until the sauce thickens, about 5 minutes.
    • Add the cooked chicken, thyme, salt, and pepper. Stir to combine and cook for another 2-3 minutes. Remove from heat and set aside.
  2. Prepare the Biscuit Topping:
    • Preheat your oven to 400°F (200°C).
    • In a large bowl, whisk together the whole wheat flour, baking powder, and salt.
    • Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.
    • Stir in the Greek yogurt and almond milk until a soft dough forms. Be careful not to overmix.
  3. Assemble and Bake:
    • Pour the chicken and vegetable filling into a large baking dish.
    • Drop spoonfuls of the biscuit dough over the top of the filling, spreading them out evenly.
    • Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
  4. Serve:
    • Allow the pot pie to cool slightly before serving. Enjoy warm!

Variations & Tips:

  • Vegetarian Option: Substitute the chicken with cooked lentils or chickpeas for a hearty vegetarian version.
  • Gluten-Free Option: Use gluten-free flour in both the filling and biscuit topping to make this dish gluten-free.
  • Add More Veggies: Feel free to add additional vegetables like mushrooms, spinach, or sweet potatoes to boost the nutritional content.
  • Make Ahead: The filling can be prepared ahead of time and stored in the refrigerator for up to 2 days. When ready to bake, simply top with biscuit dough and bake as directed.
  • Freezing Tips: You can freeze the assembled pot pie before baking. Thaw in the refrigerator overnight, then bake as directed, adding an extra 5-10 minutes to the baking time.

Final Thought: This Easy Chicken Pot Pie with Biscuits is a healthier take on a classic comfort dish, providing all the warmth and flavor without the heaviness. With its hearty filling and light biscuit topping, it’s a dish that satisfies both the taste buds and the need for wholesome nutrition. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is a must-try for anyone looking to enjoy a comforting meal that’s also good for you.

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