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.
In a small bowl, whisk together flour, onion powder, garlic powder, garlic salt and pepper.
Add milk and whisk until combined, set aside.
In a 4-quart pan over medium heat, boil water.
Add chicken bouillon and whisk until dissolved.
Add milk/dry ingredient mixture to boiling water/bouillon.
Cook over medium heat, stirring constantly, until thick (about 3 minutes).
Remove from heat and set aside.
Make the filling:
Preheat oven to 375 degrees F.
Grease a deep dish 9” pie plate or cast iron skillet.
In a saucepan, sauté potatoes, and garlic for 5-10 minutes, or until potatoes just begin to brown. Add onion, celery and carrots and sauté until soft (about 10 minutes).
Add peas, corn and shredded chicken and stir to combine.
Pour the sauce into the pan with the filling mixture and stir to combine.
Pour the mixture into the prepared 9” pie plate.
Make the biscuit crust:
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!
Putting it together:
Divide the batter into 6 pieces, and form each piece into a flat round circle.
Gently place biscuits on top of the filling in pie dish.
Bake the chicken pot pie on the lower rack in the preheated oven for 30 to 35 minutes, until the biscuits are golden brown and the filling is bubbly.
Once the healthy chicken pot pie has finished baking, remove it from the oven and let it cool for 10 minutes before serving.
Video
Notes
Ingredient Substitutions
Filling Ingredients:
Cooked & Shredded Chicken Breasts. I usually don't have this on hand, so I cook and shred it myself! Simply cover chicken breasts in chicken broth and boil, covered for about 20-25 minutes or until easily shredded. Remember, the thicker your chicken breasts are, the longer they will need to cook. You can also use leftover rotisserie chicken that you shred on your own.
Red Potatoes. Any type of potato works well in this recipe. I recommend red or Yukon gold. I like to leave the skin on for it's nutritional value and texture, but if you'd prefer you can peel the potatoes.
Celery, Carrots, Peas and Corn. I personally think these are all is a key veggies in chicken pot pie. However if you don't love any of them feel free to omit or substitute with more of your favorite. But you can add bell peppers, mushrooms, parsnip, etc.
Sauce Ingredients:
2% Milk. Any milk percentage works in this recipe. Remember, the higher the fat content, the creamier and more flavorful the sauce will be.
All-purpose flour. For a gluten-free version, substitute all-purpose gluten-free flour.
Water/chicken bouillon. 2 cups of chicken stock can be used in place of the water + chicken bouillon.
Biscuit Ingredients:
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. I have used both sour cream and plain Greek yogurt with excellent results.
Milk. Any milk percentage works in this recipe. Remember, the higher the fat content, the creamier and more flavorful the sauce will be.
Store/freeze
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.