Easy healthy chicken pot pie with biscuit top is a comfort food favorite with a creamy, lightened up chicken + veggie mixture covered in an easy homemade gravy and finished with a homemade drop biscuit crust!
I hope you all had a fun weekend! Here’s a few of my highlights:
- Lots of neighbor and friend time! Played at several different neighbor’s houses over the weekend and had a BBQ party in the park with some friends yesterday afternoon.
- I made chocolate donuts on Sunday morning — with both kiddos on stools at the counter helping me — and that was just the perfect way to start the day! 💕 Well, apart from the snuggles I got in bed that morning.
- J (age 3 1/2) got a new bike last week and has been riding it every chance he gets. He was a natural from day 1 and is so fun to watch!
As for the food, I’m so excited to share this recipe with you today!
But I’m gonna go ahead and admit right now that I don’t think I had chicken pot pie for the first time until I made it a couple of years ago.
I don’t remember it growing up and it’s not something I’ve ever had at a restaurant or a friend’s house.
But something about it called to me. The creamy chicken and veggies, the crusty topping, the all-in-one comfort food goodness. Who could resist?
And something about it called to you because several of you have asked for a lightened-up chicken pot pie recipe.
So I started to play with it. And right off the bat I had the filling figured out. The chicken, veggie and gravy combo was spot on. It was easy, it was healthy — no cream here — and it was pretty quick to put together.
My husband agreed, saying the flavor was perfect. 👌
The topping, though, is where I’ve roamed. I tried a homemade pie crust and it was OK. (I also cheated and tried a store-bought pie crust and it was super quick and just fine but still not great.)
Then I decided what this recipe needed was something thicker for the topping, something more filling, something worthy of covering that delicious creamy chicken and veggies mixture waiting underneath.
So I basically made a huge homemade drop biscuit and plopped it on top. 👍
And OH, was that not the perfect thing to do!
Maybe it’s the Southerner in me that leans towards the biscuit pot pie topping or maybe it’s that it’s quick and easy and lazy, but still homemade and healthyish.
Or that it’s ALL kinds of biscuit deliciousness piled up thick and high on top, just waiting for you to dig down into it. 🙌
THIS is my filling of choice, no doubt about it.
Notes on easy healthy chicken pot pie with biscuit top:
- My portion here is for a hearty 6 servings. If you want a smaller portion, you can do 2/3 the recipe (still just use 1 egg for the biscuit topping) and bake it in a smaller casserole dish. I’ve done that too.
- I use a rotisserie chicken for this – white and dark meats – but you can use all of one or the other or use some leftover roasted chicken.
- The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. You can leave it in the fridge overnight to thaw or just thaw it under running water for a minute or so.
- If you want a different topping, you can certainly use a store-bought or homemade pie crust.
I’ve also thought I want to experiment with a potato crust, though that’s straying into shepherd’s pie territory I suppose. I’ll get back to you on that one. 😉
Whether you grew up on this down-home favorite or you’re a late-in-life chicken pot pie convert like me, I hope you give this easy healthy chicken pot pie with biscuit top a try.
It’s sure to give you the warm fuzzies. 💕
For the filling:
- 3 heaping cups cooked rotisserie chicken, chopped
- 3 cups mixed frozen veggies, thawed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the gravy:
- 4 tablespoons unsalted butter
- 1/4 cup white whole wheat flour
- 2 cups low-sodium chicken broth
- 1/2 teaspoon dried thyme
- 3/4 teaspoon black pepper
- 1/2 teaspoon salt
- 3 tablespoons plain Greek yogurt (or sour cream), (I use non-fat)
For the biscuit topping:
- 1 1/2 cups white whole wheat flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 tablespoons cold unsalted butter, cut in small cubes
- 3/4 cup milk, I use skim
- 1 large egg, (lightly beaten)
- Preheat the oven to 400. Spray a 3-4 quart casserole dish with cooking spray and set aside.
To make the filling:
- In a medium bowl, mix together chicken, veggies, salt and pepper. Add to casserole dish.
To make the gravy:
- Melt butter in a small saucepan over medium-low heat.
- Add flour and whisk to combine. Cook for 2 minutes, whisking occasionally.
- Add chicken broth slowly and whisk to combine. Add thyme.
- Bring to a simmer over medium heat, then reduce back to medium-low heat. Let mixture cook over medium-low heat for 2-3 minutes, until slightly thickened.
- Add the salt and pepper and remove from heat. Add the Greek yogurt and stir to combine.
- Pour gravy over chicken and veggies in casserole dish.
To make the biscuit topping:
- Combine flour, baking powder and salt in a medium bowl.
- Cut in butter chunks using a pastry cutter or two knives, until well mixed in and mixture resembles small crumbles.
- Stir in milk and egg until just combined.
- Dollop biscuit mixture on top of chicken, vegetable and gravy mixture in casserole dish and use your fingers or a spoon to smooth it out across the top. It’s OK if there are a few gaps - the dough will spread out as it bakes.
- Bake at 400 for 20-25 minutes, until bubbling and top is golden brown. Serve and enjoy!
I use a rotisserie chicken for this - white and dark meats - but you can use all of one or the other or use some leftover roasted chicken.
The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix.
I use white whole wheat flour but you can substitute all-purpose flour for the biscuit topping.
Amount Per Serving: Calories: 541 Total Fat: 23g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 171mg Sodium: 1211mg Carbohydrates: 43g Fiber: 8g Sugar: 5g Protein: 44g