chicken pot pie with biscuits

Chicken pot pie with biscuits

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)

Serves 6


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


  1. Preheat the oven to 375°F.
  2. To make the filling: In a large nonstick skillet or pot, heat 2 teaspoons of the oil over a medium-high heat.
  3. 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.
  4. 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.
  5. Add the green beans, garlic cook for about 2 minutes more.
  6. Add the milk.
  7. Stir the flour into the broth until it is completely dissolved and add to the pan.
  8. Return the chicken with its juices back to the pan.
  9. Bring mixture to a boil then lower heat and let simmer till mixture thickens.
  10. Add the peas and thyme and stir to combine. Continue simmering for about 10 minutes more.
  11. Season with salt and pepper, to taste.
  12. Spoon the mixture into a baking dish (I use a 9×13 Pyrex glass dish) or individual dishes.
  13. 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.
  14. 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.
  15. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.
  16. Remove from oven and let cool for about 5 minutes before serving.




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