Healthy Chicken Pot Pie With Biscuit Crust Recipe

Name: Healthy Chicken Pot Pie With Biscuit Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 1 cup onion, chopped; 1 garlic clove, minced; 1 cup reduced-fat chicken broth; 1 1/2 cups diced potatoes, peeled; 1 1/2 cups chopped carrots; 1 cup green beans, cut in 1 inch pieces; 1 (10 ounce) can reduced-fat cream of chicken soup (or cream of mushroom); 1 1/2 tablespoons all-purpose flour; 2 cups chopped cooked chicken breasts; 2 tablespoons fresh parsley, chopped; 1/4 teaspoon dried basil; 1/4 teaspoon dried thyme; 1/4 teaspoon black pepper; Biscuit Crust; 1 cup all-purpose flour; 1/2 teaspoon ground sage; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 tablespoons butter or 2 tablespoons margarine; 1/3 cup skim milk

Servings: persons

Filling
1 cup onion, chopped
1 garlic clove, minced
1 cup reduced-fat chicken broth
1 1/2 cups diced potatoes, peeled
1 1/2 cups chopped carrots
1 cup green beans, cut in 1 inch pieces
1 (10 ounce) can reduced-fat cream of chicken soup (or cream of mushroom)
1 1/2 tablespoons all-purpose flour
2 cups chopped cooked chicken breasts
2 tablespoons fresh parsley, chopped
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
Biscuit Crust
1 cup all-purpose flour
1/2 teaspoon ground sage
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1/3 cup skim milk

1
In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
2
Add broth, potatoes, carrots and beans.
3
Bring to a boil.
4
Reduce heat to medium-low.
5
Simmer for 12 minutes, partially covered.
6
Potatoes should be a bit undercooked.
7
Remove from heat.
8
Combine condensed soup and flour in a small bowl.
9
Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
10
Stir well.
11
Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
12
Prepare biscuit crust.
13
Combine flour, baking powder, sage and salt.
14
Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
15
Stir in milk.
16
Form the dough into a ball, adding a bit more flour if too sticky.
17
On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
18
Place dough on top of chicken mixture.
19
Prick dough with a fork several times.
20
Bake at 400 F for 25 minutes, until crust is golden brown.
21
Let stand for 5 minutes.
22
Serve.

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Filling, 1 cup onion, chopped, 1 garlic clove, minced, 1 cup reduced-fat chicken broth, and more.

Yes, Healthy Chicken Pot Pie With Biscuit Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Healthy Chicken Pot Pie With Biscuit Crust

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