There’s no butter or canned “cream of anything” soup. Plus I used whole wheat flour and 2% milk to make it even lighter. The chicken is incredibly juicy, the vegetables are perfectly tender and the light sauce brings it all together nicely.
This recipe is perfect for weeknights since it’s so quick and easy. If you don’t have time to bake the chicken, simply pick up a cooked rotisserie chicken and shred it up. You can use a pie crust or make biscuits using Bisquick, but I made it one step easier and used refrigerated Pillsbury reduced-fat buttermilk biscuits.
If you give it a try, come back and let me know what you think!
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- 1 lb of chicken (breasts are healthiest, but you can use thigh and leg meat too)
- 1 large onion, diced
- 2 cups low-sodium chicken broth
- 1 cup frozen, sliced or diced carrots, unthawed
- 1 cup frozen peas, unthawed
- 1 cup frozen corn, unthawed
- ¼ tsp pepper, plus a little for seasoning
- ½ tsp garlic powder
- ½ tsp dried thyme
- ½ cup whole wheat flour
- 1 ½ cups reduced-fat milk
- 1 can Pillsbury reduced-fat buttermilk biscuits
- Coat a baking sheet with cooking spray
- Season chicken with salt and pepper
- Bake chicken at 350 for 20 minutes or until juices run clear, shred or dice
- Coat a pot with cooking spray and sautee onion until soft
- Add chicken broth, carrots, corn, peas, thyme, garlic powder and pepper
- Bring to a boil, then reduce heat and simmer until vegetables are tender (about 5 minutes)
- Slowly sprinkle flour into the vegetable mixture, stirring constantly. It will thicken as you do this
- Slowly add milk, stirring constantly
- Add diced chicken
- Continue simmering until sauce is thickened, about 3 minutes
- Coat a baking dish with cooking spray and pour mixture into it
- Place biscuits on top of pot pie
- Bake for 20 minutes at 350 or until biscuits are golden brown