My go-to chicken pot pie filling recipe, this recipe with biscuits is apparently 400 calories per serving. The filling is also on the “healthier” side as it calls for low-fat milk, lots of veggies and the use of chicken breasts, though I usually use chicken thighs.
You can also serve this chicken pot pie filling with pasta, rice or bread instead of baking the biscuits on top. I like to make extra filling and freeze it for later use.
Chicken Pot Pie with Biscuits
(taken from here)
For the filling:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1/2-inch chunks, lightly season with salt and pepper.
- 4 teaspoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
- 2 cloves garlic, minced
- 1.5 cups low-fat (2%) milk
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup frozen or fresh peas
- 1 cup frozen corn kernels
- 1.5 tablespoons fresh or dried thyme leaves
For the biscuit crust:
- 1/2 cup whole-wheat flour
- 1/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons cold unsalted butter, cut into small pieces
- 2 tablespoons canola oil
- 1/2 cup low-fat buttermilk
- Preheat the oven to 375°F.
- To make the filling: In a large nonstick skillet or pot, heat 2 teaspoons of the oil over a medium-high heat.
- Add the chicken to the pan and cook till no longer pink and lightly brown, about 5 minutes. Transfer the chicken with its juices to a bowl, set aside.
- Add 2 more teaspoons of oil to the same pan and heat it over medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 to 5 minutes.
- Add the green beans, garlic cook for about 2 minutes more.
- Add the milk.
- Stir the flour into the broth until it is completely dissolved and add to the pan.
- Return the chicken with its juices back to the pan.
- Bring mixture to a boil then lower heat and let simmer till mixture thickens.
- Add the peas and thyme and stir to combine. Continue simmering for about 10 minutes more.
- Season with salt and pepper, to taste.
- Spoon the mixture into a baking dish (I use a 9×13 Pyrex glass dish) or individual dishes.
- To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed. You can also use a pastry blender for this task.
- Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture or 1 mound on each individual dish, if using.
- Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
- Remove from oven and let cool for about 5 minutes before serving.