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 from them in bed that morning when they woke me up.
- 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.
So let’s talk details and get cooking.
You can also check out my Google web story for this chicken pot pie recipe.
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. 💕
XO,
Kathryn
P.S. You may also enjoy this classic chicken and dumplings for another comfort food recipe.
Easy healthy chicken pot pie with biscuit top
Easy healthy chicken pot pie with biscuit top is a lightened up comfort food favorite that's perfect for a family dinner!
Ingredients
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)
Instructions
- 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.
To cook:
- Bake at 400 for 20-25 minutes, until bubbling and top is golden brown. Serve and enjoy!
Notes
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.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 541Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 171mgSodium: 1211mgCarbohydrates: 43gFiber: 8gSugar: 5gProtein: 44g
Danielle says
Chicken pot pie is such a great dish. I love the healthy spin on this recipe. I, too, prefer using biscuits instead of pie crust. However, I must admit that I buy my biscuits from the store as I am lazy. I am always looking for new healthy ideas, I think this this one is perfect.
Kathryn says
Biscuits are the way to go, right Danielle?! No worries on the store-bought – I take shortcuts sometimes too and definitely don’t judge 😉
Cheyanne @ No Spoon Necessary says
Well it sounds like you guys had a marvelous weekend!! I mean, BBQ, donuts, bike riding AND play dates?! I need to come hang out with y’all! 😉 Ummm.. can I just say I can NOT believe you didn’t grow up with chicken pot pie! WHAT!? I think I ate enough chicken pot pie growing up for the two of us though. lol. Anyways, LOVING this lightened up version! Anytime I can have a creamy, calorie laden, cozy dish that is healthier and easier on my waistline I jump for joy! This looks just amazing! I am loving that biscuit top!! Pinned! Cheers, lady! <3
Kathryn says
Don’t worry, I’m definitely making up for lost time! XO
Kelli McGrane says
I didn’t grow up eating chicken pot pie either and have only had it a handful of times at friends’ houses. My husband is always asking for me to make one though and yours looks so easy and healthy I may just have to give in 😉
Kathryn says
You gotta try it Kelli – you will be a convert and it’s really easier than I thought it would be! 😀
Ashley @TheOliveandTheSea says
This looks and sounds incredible! Can’t wait to make it!
Kathryn says
Thanks Ashley! It’s SO creamy and delicious! 😊
Sarah @ Bucket List Tummy says
Chicken pot pie with a biscuit crust? Oh my goodness, this looks amazing!
Kathryn says
Thanks Sarah! It’s kind-of a must try 😉
Jenna @ A Savory Feast says
I’m going to add this to my meal plan for next week! Chicken pot pie is one of my all time favorite comfort foods. Making the crust out of biscuit sounds even better!
Kathryn says
Yay, thanks so much Jenna! It really is the ultimate comfort food and this biscuit topping puts it over the top! 🙌
Jessica says
How important do you think the Greek yogurt or sour cream is? I can’t use, do to food allergies, but was wondering if I can just leave it out? Thoughts?
Kathryn says
Hi Jessica! It adds a background of creaminess and richness but there’s no much of it and you could certainly leave it out. I hope you give it a try!
Cathy says
Even My chicken “hater” loves it!!!! This is recipe number three from your site that I’ve tried this week and they have all been keepers in my house. Thanks so much!
Kathryn says
Oh that makes me SO happy to hear! I’m so glad you’ve found some new favorites that your whole family enjoys 😊 Thanks so much for sharing!
Erica says
Hi! I’ve made this recipe several times now, and I love it, but I have to say, the prep time takes me nearly an hour! I don’t understand how you prep this in 15 minutes. Can you offer any tips that you use to speed the prep time up? Thank you!
Kathryn says
Hi Erica! I’m so happy to hear you love this recipe! As far as prep goes, I’m definitely fast in the kitchen, but here’s a few tips to hopefully speed things up for you too! I try to chop and prep my chicken in advance (usually when I bring the rotisserie home from the store) so that way I’m just mixing it with the veggies and putting it in the dish. Then, while you’ve got the gravy going on the stove, use any down/waiting time to start getting the biscuit mixture ingredients out and start putting it together in the bowl. That way everything is ready at about the same time and you’re just layering it in the casserole dish to pop in the oven. I hope that helps!
Amanda says
I can’t wait to try this!! We are prepping for baby #2 in the fall, so was wondering If I made a bigger batch *we had a huge chicken we just made* if there was a way to freeze a pan of this to make later? Would live any advice!!!
Kathryn says
Hi Amanda! I don’t think the biscuits part would freeze well, either unbaked or baked (since they’d be sitting on top of the wet filling). But you could certainly put the filling together and have that ready to go in the freezer. You could even just store it in a freezer-safe ziptop bag or container so you don’t have to tie up your casserole dish. Hope that helps and good luck with the new baby!!
Lynda says
After just about an hour, my biscuits were still raw inside. What did I do wrong?
Kathryn Doherty says
Oh my goodness, I’m not sure what went wrong! This dish is only supposed to bake for 20-25 minutes. And this is a drop biscuit dough, and those are super fast to bake. I’m not sure if there was an ingredient issue, or an oven temperature issue or if you dolloped them in a big mound instead of spreading them out, but even so, I can’t see how in the world any biscuit would be raw after an hour in the oven at 400 degrees F. Maybe try again and make sure you’re following the instructions exactly? Sorry I can’t be of more help!
L says
I’m planning on making this recipe for dinner tonight and had this exact concern with the biscuits. Could it be an elevation issue? I’m at 3900 ft & had other baked recipes come out soggy due to the elevation. I’m wondering if that’s what may have happened here and if I backed off with the milk or increased the baking time would that help?
Thanks for any insight.
Kathryn Doherty says
Elevation can certainly impact baking but it usually has to do with the rise and fall of baked goods. I wouldn’t think you’d have raw biscuits after an hour in the oven, even in the mountains. I don’t, however, have much experience with cooking at high elevation, so I’m not sure I can offer much advice to you on any adjustments needed. I found a couple of good articles on it if that’s helpful: https://www.tasteofhome.com/article/how-to-overcome-the-challenges-of-high-altitude-baking/ and this: https://www.wheatmontana.com/content/high-altitude-baking-how-make-your-recipes-work-mountains Would love to hear how it turns out!
Ashley says
I have made this three times in the past two weeks. Delicious! Thank you!
Kathryn Doherty says
Oh I’m so happy to hear you love it Ashley! Thanks so much for sharing! 😊
Lisa says
Would it be ok to use a flour alternative like almond flour instead of the white wheat flour for the gravy? I’m excited to try this tonight!
Kathryn Doherty says
Yes, I would think that’d be fine for the gravy. Might alter the taste a tad but shouldn’t make a huge difference. I don’t think it would be quite as easy a sub for the drop biscuit topping though; I think other adjustments would be needed if you were changing the flour in those. Hope that helps and hope you enjoy it!