- 8
Ingredients
- 3 cups Swanson’s reduced-sodium chicken broth
- 1 1/2 cups onions, chopped
- 1 cup potato, peeled and cubed (1/2 inch cubes)
- 1 cup sweet potato, peeled and cubed (1/2 inch cubes)
- 1 cup carrots, peeled and chopped
- 1 cup celery, sliced
- 1 lb chicken breasts (boneless, skinless), cut into bite-size pieces
- 1 1/2 cups frozen peas (not defrosted)
- 1 1/2 cup reduced-fat milk
- 1/2 cup plus 1 tablespoon all purpose flour
- 2 tablespoons fresh thyme, chopped or 1 teaspoon dried
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit)
Preparation
Step 1
1. Preheat oven to 350 degrees. In a large pan, add the chicken broth and bring to a boil.
2. Stir in the onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat and cover. Simmer for 6 minutes.
3. Add the chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn the heat to simmer, cover, and cook for 5 minutes.
4. Place a colander into a large bowl. Pour the chicken, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the chicken and vegetables.
5. In separate small bowl, add the flour. Gradually add the milk to the flour stirring with a whisk, until well blended.
6. Increase the heat to medium with the broth. Stir in the milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.
7. Add back the chicken and vegetables, along with the thyme, salt and pepper. Mix well.
8. Coat an 11 x 7 baking dish (see Shopping Tip) with cooking spray and pour in the chicken stew.
9. Open the package of biscuits, separate them and place on top of the chicken stew. Line them evenly over the top.
10. Place the pie on a foil lined baking sheet and bake for 14 minutes until the biscuits are golden brown.
I made this for supper last night and it tastes wonderful! My alterations – I used a bag of mixed frozen vegetables (store was out of small bag of frozen peas and I did not want to get the huge bag so I had to punt) with corn, peas, carrotts. I also added fresh mushrooms just because I love them. The sweet potato and regular potato are a nice touch. The thyme gave it great flavor.
Thanks for the terrific feedback Dana. This recipe is so flexible and I love the sound of your additions. Thanks for sharing!
Sounds wonderful! I like the addition of the healthy sweet potato. I use the layer biscuits because I can separate the layers in half — two biscuits for the calculated carbs or calories of one. Thanks so much for sharing on Busy Monday
Jenny, biscuits are basically rolls made with flour, buttermilk, butter, baking soda, baking powder and salt. If you have some kind of not sweet pastry recipe, you could form the dough into rolls (biscuits) and bake on top. Another idea would be to make the chicken pot pie without any biscuits and serve with bread on the side. Good luck!
[...] This time of year is all about comfort foods. Chicken pot pie is considered the ultimate comfort food! It’s a savory pie filled with a luxurious chicken stew. When you take that first bite it provides a warming feeling that really satisfies an empty stomach. One big problem-it’s actually one of the 30 worst foods in America. Why? Because a typical chicken pot pie you buy in the freezer section has a shocking 680 calories and 48 grams of fat. That’s just for the original kind. Marie Callenders takes it one step further with their Creamy Parmesan Chicken Pot Pie which has 1,060 calories and 64 grams of fat. I know you’re thinking you’ll never be able to eat this dreamy pot pie again, right? Don’t worry…using skinny ingredients like boneless, skinless chicken breasts, reduced- fat milk, reduced-sodium chicken broth, plus adding a whole lot of vegetables, you still can, guilt-free! This skinny chicken pot pie recipe has only 266 calories, 6 grams of fat and 7 Weight Watchers POINTS PLUS per serving! It doesn’t need the top and bottom crust either. It’s served spooned onto a plate or bowl and garnished with a flaky biscuit. Relax and enjoy this fabulous pie. Here is the recipe originally on Skinny Kitchen. [...]
Jan, thanks so much for your feedback. I’m so happy you enjoyed this recipe. Sometimes the biscuits get a little soggy on the bottom since they are resting on top of the chicken stew while baking. You could bake the biscuits separately from the chicken stew and add them on top of each serving when ready to eat. Best of luck, Nancy
I love the idea of putting the biscuit on top! Come January my family is switching back to healthy eating and I’d worried about not being able to make comfort food like Chicken Pot Pie. Not now! Thanks!!
I am a culinary school graduate that believe it or not, has the ‘i have no idea what to cook tonight’ syndrome. I decided to give this pot pie i whirl because i happen to love pot pies, but dont like the fat that comes along with them. Although i havent eaten it yet, the inside mixture seemed a bit soupy for the inside of a pot pie. I even let the mixture thicken for longer than the recipe said and it still seemed soupy. I also wasnt able to find a biscuit where one was 100 calories….i did however find a package that was 100 calories for 2….they’re smaller so they dont evenly fit over top, but i’m sure will still taste fine.
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