Skinny Chicken Pot Pie Recipe

Name: Skinny Chicken Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Reduced Sodium Chicken Broth; 1 cup Potatoes, Peeled And Chopped Into 1/2-inch Cubes; 1 cup Carrots, Chopped; 1 cup White Onion, Chopped; 1 pound Chicken Breast, Cut Into Small Cubes; 1/2 cups All-purpose Flour; 1- 1/2 cup 1% Milk; 1 teaspoon Garlic Salt; 1- 1/2 teaspoon Black Pepper; 1 teaspoon Dried Rosemary; 1 Tablespoon Dried Parsley; 1- 1/2 cup Canned Sweet Peas, Drained; 1 package (8-count Package) Pillsbury Grand Biscuits

Servings: persons

3 cups Reduced Sodium Chicken Broth
1 cup Potatoes, Peeled And Chopped Into 1/2-inch Cubes
1 cup Carrots, Chopped
1 cup White Onion, Chopped
1 pound Chicken Breast, Cut Into Small Cubes
1/2 cups All-purpose Flour
1- 1/2 cup 1% Milk
1 teaspoon Garlic Salt
1- 1/2 teaspoon Black Pepper
1 teaspoon Dried Rosemary
1 Tablespoon Dried Parsley
1- 1/2 cup Canned Sweet Peas, Drained
1 package (8-count Package) Pillsbury Grand Biscuits

1
1.
2
Preheat oven to 350 degrees F. Using a large pot, bring chicken broth to a boil.
3
Stir in chopped potatoes, carrots and onion.
4
Bring to a simmer for 6-8 minutes.
5
2.
6
Add in cubed chicken and stir.
7
Bring to a boil and simmer for an additional 5 minutes.
8
3.
9
Take veggies, broth and chicken and pour into a colander set over a large bowl.
10
Set veggies and chicken aside and return broth to the pot.
11
Bring it to a simmer.
12
4.
13
Using a small pot, whisk together flour and milk until there are no lumps.
14
Stir the flour and milk mixture into the broth over medium heat.
15
5.
16
Add in garlic salt, black pepper, rosemary and parsley.
17
Cook for 5 minutes until it thickens.
18
Add chicken and veggies back to the flour and broth mixture, adding peas in last.
19
6.
20
Coat a 2-quart dish with cooking spray and place chicken mixture in the dish.
21
Separate biscuits and place on top of the mixture, making sure the sides touch.
22
Bake for 15-20 minutes, until the biscuits are nice and golden brown.

682

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 cups Reduced Sodium Chicken Broth, 1 cup Potatoes, Peeled And Chopped Into 1/2-inch Cubes, 1 cup Carrots, Chopped, 1 cup White Onion, Chopped, and more.

Yes, Skinny Chicken Pot Pie 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.

That's it — enjoy your meal!

Skinny Chicken Pot Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions