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Skinny Chicken Pot Pie

Gourmet Mom 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!

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  • Prep Time 15 min
  • Total Time 35 min
  • Servings 6
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Skinny Chicken Pot Pie

1 1/2
cups skim milk
1
bag Green Giant Broccoli, Cauliflower, Carrots and Cheese Sauce Valley Fresh Steamers
2/3
cups all purpose flour
2/3
cups frozen peas
1
package Grands Jr. Golden Layer Buttermilk Biscuits
1
teaspoon dried crushed rosemary
1/4
teaspoon salt
1
teaspoon dried thyme
1 1/2
cups onions, chopped
3
cups reduced sodium chicken broth
1
pound rotisserie chicken meat, cut into bite sized pieces
1/4
teaspoon ground black pepper
1
cup frozen hash brown potatoes

Directions

  • 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.
See Post

It’s cold out and all my family is craving comfort foods!  

As prepared by Gourmet Mom

Unfortunately, most comfort foods are high in fat and calories.  With the start of the New Year, I’ve set some health goals (along with many of you, I’m sure) but I certainly don’t want to give up delicious foods.  What a dilemma!

Well, this week we played around with making a “skinny” version of our family’s favorite comfort food -- chicken pot pie.  The resulting Skinny Chicken Pot Pie recipe is delicious, and I’m so excited to share this with you!  The sauce is so creamy and flavorful, I know you’ll love it.  Plus, the Grands Jr. Biscuits make a such perfectly golden, buttery top that you won’t even miss the bottom crust (or calories!).

Vegetable Chicken Pot Pie Recipe

In fact, traditional pot pie did NOT have a crust!  It dates all the way back to medieval times when they cooked savory stews in large cast iron pots.  To protect the taste of the stew, they lined the pots with dough.  The dough wasn’t eaten but somehow in America we’ve put it back in.  So, now you have a delicious dish to share AND some dinnertime trivia facts.  You’re welcome. :)

I used rotisserie chicken as a time saver, but feel free to substitute any meats that your family likes!  Once you’ve made the filling, pour it into a deep dish pie pan (or 11 x 7 baking pan). 

Chicken and Vegetable Pot Pie Recipe

Open Grands Jr. biscuits, separate and place on top of filling.

Biscuit Topped Pot Pie Recipe

Bake at 350 degrees for 18-22 minutes, until biscuits are golden brown.  Serve immediately.

Pot Pie with Biscuit Topping

What are your favorite comfort foods?  Do you have any great ones that you’ve “skinnified”?


Mandy Heaston is a busy mom, gourmet cook — and opera singer! Look for Mandy’s posts on Tablespoon, and check her member profile often to see what she’s cooking up!
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