I’ve been trying to make a healthier, low-calorie chicken pot pie recipe for a while. This one is perfect!
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!
Enjoy!
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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
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Wow – a low cal pot pie! I’ll have to try this!
Let me know what you think!
This sounds delicious – love that it’s a healthier option to a classic!
Thanks! I’m always trying to make healthier classic recipes. They don’t always turn out great, but this one did!
We love pot pie!! This is a great recipe especially with it being low cal! Looks soo yummy!
This sound awesome! I haven’t had a chicken pot pie in years!
Me either! So I HAD to make a healthier version.
This looks yummy! And I love chicken pot pie – I can’t wait to try it out!
Sounds delicious!
That sounds good, and I love the substitutions you made.
LOVE that it is healthy. Thank you
Can’t say I eat chicken pot pie, but it does sound easy enough to make. I bet it probably even taste better than the frozen kind you get at the store.
Oh man! This looks amazing, and it’s LOW FAT? I think I’m in heaven! Thanks for this great recipe! My kids love pot pies, too, so this will definitely find it’s way into my meal planning soon!
This looks yummy. We love chicken pot pie and it’s so easy to make. I am going to try this recipe this weekend
Irene
Thanks for all the lovely comments! If you give this a try, I’d love to hear how it turned out for you!
I’ve tried a lot of “easy” pot pie recipes, but oftentimes it ended up that they were so easy that they had little or no flavor. That being said, this recipe was awesome! Only things I did differently was use a refrigerated pie crust in place of the biscuits, and skim milk instead of 2%. When I make this recipe again, I think I’ll add a little salt to the filling but otherwise it’s perfect! I also really loved that you didn’t use any canned soups because that made the dish healthier and a little cheaper for me. I will definitely be making this often! Thanks for the recipe!
So glad you liked it, Katie! I love when people try recipes and let me know how they are!
I am pregnant and I have had a hankering for some pot pie… (HARD TO FIND THINGS I CAN ACTUALLY EAT) Though I need the salt in my diet I am going to try the “unhealthy” version of this. It looks delicious and I cant wait to make it tonight…
Can anyone tell me roughly how many people this feeds?
Thanks!
Hi Kendra, My family of 3 got 2 meals out of it. So about 6.
Trying this recipe now – it says 1 1/2 of milk – is that Cups? Tablespoons? Teaspoons?
That’s cups. Hope you like it!
I’m going to try this tonight…if I use a pie crust, would I use a pie plate and use top and bottom crust, then cook as recipe states?
how many servings will this recipe make?
My family of 3 got 2 meals out of it. So about 6.
I loved it! Very good. My husband and I used to buy a boxed dinner similar to this and add more vegetable and chicken. We just didn’t know how to create the base….now we do and it is delicious. We added a potato also.. very yummy!
Anyone have any idea on number of calories per serving??
Do you cook the biscuits first?
Nope. Just throw the uncooked biscuits on top and cook as long as needed for the biscuits to cook.