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!
Yield: 6 servings
Ingredients
For the filling:
- 3 heaping cups cooked rotisserie chicken, chopped
- 3 cups mixed frozen veggies, thawed
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the gravy:
- 4 tablespoons unsalted butter
- ¼ cup white whole wheat flour
- 2 cups low-sodium chicken broth
- ½ teaspoon dried thyme
- ¾ teaspoon black pepper
- ½ teaspoon salt
- 3 tablespoons plain Greek yogurt, or sour cream, (I use non-fat)
For the biscuit topping:
- 1 ½ cups white whole wheat flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ tablespoons cold unsalted butter, cut in small cubes
- ¾ 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.
- Make the filling. In a medium bowl, mix together chicken, veggies, salt and pepper. Add to casserole dish.
- 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.
- 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!
Notes
Chicken: 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.
Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix.
Flour: I use white whole wheat flour but you can substitute all-purpose flour for the biscuit topping.
Topping: If you want a different topping, you can certainly use a store-bought or homemade pie crust. But this biscuit topping is killer. (You could also just serve this with some biscuits made from a can if you like.)
Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator. It helps to make sure the biscuit crust stays on top and doesn't get soggy.
Nutrition
Serving: 1serving | Calories: 541kcal | Carbohydrates: 43g | Protein: 44g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Cholesterol: 171mg | Sodium: 1211mg | Fiber: 8g | Sugar: 5g
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