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Skinny Chicken Pot Pie

GourmetMom Recipe by

Skinny Chicken Pot Pie

Pot Pie is the ultimate comfort food! However, it is usually high in calories and fat. We have created a skinny version with less than half the calories/fat and all the flavor!

  • Prep Time 15 min
  • Total Time 35 min
  • Servings 6


1 1/2
cups skim milk
bag Green Giant Broccoli, Cauliflower, Carrots and Cheese Sauce Valley Fresh Steamers
cups all purpose flour
cups frozen peas
package Grands Jr. Golden Layer Buttermilk Biscuits
teaspoon dried crushed rosemary
teaspoon salt
teaspoon dried thyme
1 1/2
cups onions, chopped
cups reduced sodium chicken broth
pound rotisserie chicken meat, cut into bite sized pieces
teaspoon ground black pepper
cup frozen hash brown potatoes


  • 1 Preheat oven to 350 degrees. In a large sauté pan, cook onions until translucent.
  • 2 Add the chicken broth and bring to a boil.
  • 3 While broth is heating, place potatoes and peas in a microwave-safe bowl. Cover and cook on high for 4 minutes.
  • 4 Microwave Valley Fresh Steamers according to package directions.
  • 5 Add the chicken pieces, peas and potatoes, Valley Fresh Steamers to the broth.
  • 6 Place flour in a separate small bowl. Gradually add the milk to the flour, whisking until well-combined.
  • 7 Stir in the milk and flour mixture into the broth, chicken and vegetables. Add thyme, rosemary, salt and pepper. Return to boil and cook for 2-3 minutes, until thickened, stirring constantly.
  • 8 Coat a deep dish pie pan (or 11 x 17 baking pan) with cooking spray and pour in the chicken and vegetable mixture.
  • 9 Open the biscuits, separate and place them on top of chicken mixture.
  • 10 Bake for 18-22 minutes at 350 degrees until biscuits are golden brown. Remove from oven and serve immediately.

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