This healthy chicken pot pie recipe is made from scratch and has a delicious whole wheat biscuit crust. It is a perfect lightened up weeknight dinner recipe that is cozy and comforting.

Chicken pot pie is a nostalgic dish beloved by all. This healthy chicken pot pie is a lighter version of the classic, made from scratch with no canned soups.

This healthy chicken pot pie recipe has a flavorful filling loaded with chicken and vegetables. The whole wheat biscuit crust is lighter than the traditional pie crust, but equally delicious.

This healthy chicken pot pie is a must-make dinner that your entire family will love.

Healthy Chicken Pot Pie: Ingredients and Substitutions

Here are some notes about the ingredients in this recipe, as well as possible substitutions.

• Cooked & Shredded Chicken Breasts. Use leftover chicken, rotisserie chicken, etc. or you can make this shredded chicken to use in this recipe.
• Red Potatoes. Choose your favorite variety, Yukon Gold are a great substitute.
• Celery, Carrots, Peas and Corn. Choose your favorite vegetables if you’d prefer to substitute any of these. Some ideas include: bell peppers, mushrooms, parsnip, etc. etc. etc.
• 2% Milk. whole milk or half and half are good substitutes.
• Water/chicken bouillon.  2 cups of chicken stock can be used in place of the water + chicken bouillon.
• All-purpose flour. For a gluten-free version, substitute all-purpose gluten-free flour.
• Whole wheat flour. you can sub all-purpose flour for whole wheat flour if you’d prefer a more traditional biscuit.
• Sour Cream. greek yogurt is a great substitute.

How to Make Healthy Chicken Pot Pie 

There are a handful of steps in this recipe, but we’ll walk through them together. And, as always, you can watch the video for further guidance.

Make the Sauce

There are no canned soups in this healthy chicken pot pie recipe, so you need to begin by making the sauce.

The first step is to whisk the flour, onion powder, garlic powder, garlic salt and pepper together in a bowl.

Then, add the milk and whisk until combined, set aside.

Next boil the water in a 4 or 5 quart saucepan, add the chicken bouillon and whisk until dissolved.

Once the bouillon is dissolved, add the milk/dry ingredient mixture to boiling water/bouillon.

Cook over medium heat, stirring constantly, until thick (about 3 minutes). Then remove the mixture from the heat and set it aside.

Make the Filling

Once the sauce is prepared, it’s time to make the filling. Start by cooking the potatoes until they just begin to brown. Then add the rest of the hard vegetables and cook until soft.

Add the peas and corn and cook until they are warmed through. This cooking process takes from 15-20 minutes, depending on how small you cut up the potatoes/veggies (smaller veggies cook faster).

Once the filling ingredients are cooked, add the sauce and stir to combine. If necessary, transfer it to a baking dish.

Taste test.  At this point I recommend tasting the filling and adjusting the seasonings (especially salt and pepper) to your liking.

Cover the filling in the baking dish and set aside while you prepare the biscuit topping.

Make the Biscuit Crust

You can prepare the biscuit crust before you make the filling and store it in the refrigerator.

In a large bowl combine whole wheat flour, all-purpose flour, baking soda, baking powder, sugar and salt, stir to combine.

Cut the butter into small pieces than add it to the dry ingredients using a pastry cutter or your hands until you have coarse crumbs.

Add the sour cream, milk and egg and stir to combine. The mixture will be a a bit tacky to the touch. That’s good!

Then, shape the biscuits with your hands and put them on top of the filling. The biscuits should be about half an inch thick for even cooking.

Bake

Once the biscuits are situated and everything is ready, put the baking dish in the preheated oven and bake until the biscuits are golden brown and the filling is bubbly.

Cool & Serve 

Let the healthy chicken pot pie cool on a wire rack for 5-10 minutes before serving. Then serve with a sprinkle of fresh parsley (if desired) and dig in!

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Freeze

I recommend freezing a fully-baked pot pie. Let it cool, then wrap it in foil and store in the freezer for up to 2 months.

To reheat, warm the healthy chicken pot pie covered with foil in the oven at 375 degrees F for 35-45 minutes.
Freeze the filling. Or you can just make a batch of filling and freeze it in a glass baking dish or a disposable aluminum baking dish. Then all you’d need to do is thaw the filling until it reaches room temperature and then add the biscuits and bake as directed.

Healthy Chicken Pot Pie Recipe FAQs

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