I think we can all agree that chicken pot pie is the king of comfort food. That creamy filling complete with chicken, potatoes and veggies inside of a buttery pie crust. Tough to beat!
But, when was the last time you said to yourself that you would make a chicken pot pie, from scratch for dinner?
Maybe because you don’t have an entire family to feed - well that’s no issue, this recipe freezes well for a week’s worth of meal prep!
Maybe it’s because you don’t have the time. This recipe takes 60 minutes from start to finish, try again!
Complicated ingredients? Not here.
Too ‘unhealthy’ or high in calories? This rendition of chicken pot pie is under 300 calories per serving, with a balanced macronutrient profile.
Although this recipe takes a bit of a different spin on a classic chicken pot pie, replacing the crust with homemade biscuit, you’re able to save some calories and trust us when we say it doesn’t take anything away from this all time favourite meal!
Ingredients
For the sauce:
2 cups water
2 chicken boullion cubes
1 ½ cups 2% milk (375mL)
¾ cup flour (90g)
½ tsp onion powder
½ tsp garlic salt
¼ tsp pepper
½ tsp garlic powder
For the filling:
2 chicken breasts cooked and shredded* (500g)
2 red potatoes diced (about 2 cups or 200g)
1 tsp minced garlic
1 tbsp olive oil
½ small onion diced (about ½ cup)
3 carrots diced (200g)
2 ribs of celery diced
½ cup frozen peas (75g)
½ cup frozen corn (65g)
Salt and freshly ground pepper
*to make shredded chicken, boil the chicken breasts for about 15 minutes and use an electric blender to shred
For the biscuit:
1 cup flour (125g)
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp salt
1 tbsp (15g) cold butter
½ cup greek yogurt (125g)
¼ cup 2% milk (60mL)
1 large egg
Directions:
For 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.
For 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.
For the biscuit:
In a large bowl combine flour, baking soda, baking powder and salt, stir to combine.
Cut the butter into small pieces then add it to the dry ingredients using a spoon until you have coarse crumbs.
Add the greek yogurt, milk and egg and stir to combine. The mixture will be a a bit tacky to the touch. That’s good!
Divide the batter into 8 pieces, and form each piece into a flat round circle.
Gently place biscuits on top of the filling in 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 chicken pot pie has finished baking, remove it from the oven and let it cool for 10 minutes before serving.
Makes 8 servings. Macronutrient information per serving: 291 calories / 23g protein / 34g carbohydrates / 6g fat