This healthy chicken pot pie will quickly become a favorite go-to healthy eating recipe for dinner. Topped with low calorie biscuits, the rich and creamy filling make this the ultimate comfort food.
This chicken pot pie recipe not only fits into a healthy eating plan, but is also a tasty and flavorful comfort food that you’ll find yourself preparing time after time!
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If you follow me on Instagram, you may already know that my husband and I embarked on a healthy eating plan in January of 2020. We’re following the Purple plan on Weight Watchers.
In addition to fueling our bodies with wholesome and nutritious food, our goal was also to lose quite a bit of weight. I’m happy to report, that we’ve lost a total of 98 pounds between the two of us since then!
We both still have more that we want to lose, and of course we want to keep the weight off, so we intend to continue with this healthy eating lifestyle for the rest of our lives.
I have found that one of the hardest parts of changing to a wholesome and balanced eating plan is giving up some of my favorite not-so-good-for-me foods. Of course, sugar was the first thing that had to go for me – I’m an all I want or none at all kind of girl. Now that I’ve given up sugar, I realize how much better I feel!
In an effort to continue to be able to enjoy many of my favorites, I went to work converting my recipes to calorie wise, low fat, low carb versions, that are still as tasty and delicious as the original recipe, and that fit in with our Weight Watcher eating plan. You’ll find my best estimate for how many points each recipe is for the Weight Watchers Purple plan in the notes portion of the recipe.
I’ll be sharing some of my favorite recipes with you over the coming months, starting off with this recipe for healthy chicken pot pie. This is one of my favorite comfort foods during the cold months, but honestly, I eat this all year long! Nutritious vegetables are combined in a deceivingly creamy, low calorie, low fat cream sauce that is topped off with low calorie, low fat biscuits. Yum!
I know that chicken pot pie is a classic recipe that many of you may already have in your recipe rotation – in fact I already have a super easy version of the recipe that you can find right HERE. But, if you’re interested in a wholesome and nutritious way of eating, you’ll want to be sure to give this one a try.
This is an easy to prepare recipe that the whole family will love and is perfect for a week night or Sunday dinner. It’s great for company too!
TIPS TO MAKE THE PREP EVEN EASIER:
- My recipe calls for cooked chicken breasts, but to make the prep easier, you can substitute the same of amount of already prepared rotisserie chicken or chicken that you may have left over from another meal.
- I opted to use frozen vegetables because I enjoy their flavor, color and texture, but you can substitute the same amount of canned vegetables if you prefer.
- If you don’t have already prepared chicken broth on hand, add 1 teaspoon or 1 cube of chicken boullion to 2 cups of plain water.
- If you desire, the filling for the chicken pot pie can be made a day ahead. Cover and chill in the refrigerator and then make the biscuits for the topping right before you’re ready to pop it into the oven. I would take the refrigerated filling out of the refrigerator about 15 minutes ahead of time so as not to drastically increase the cooking time that you’ll need.
HOW TO MAKE HEALTHY CHICKEN POT PIE:
Here are the basic instructions. You can get the full ingredient list and detailed instructions in the printable recipe card down below.
Step 1: Start by preheating your oven to 400° Fahrenheit.
Step 2: Place two chicken breasts into a medium – large saucepan. Cover them completely with water and bring to a boil. By the way, when I’m shopping for chicken (or any meat for that matter) in the grocery store, I always make sure that I purchase chicken that is antibiotic and growth hormone free.
Step 3: Cook the chicken until it is completely done and is no longer pink in the middle. Drain the chicken after it is thoroughly cooked, allow it to cool for a few minutes, move it to a cutting board and roughly chop into pieces with a good quality knife. By rough chop, I mean cutting the chicken into small’ish pieces without trying to make each piece the same size.
Step 4: While the chicken is cooking, make the filling in a large skillet, starting with butter substitute and flour. Melt the butter, then gradually stir in the flour until there are no lumps. A fork or a whisk works well for this.
Bring to a boil, cook for 1 minute, stir in the chopped chicken, peas, carrots, 1/4 cup fat free half and half, thyme, salt and pepper. Remove from the heat and transfer the filling mixture to a prepared 9″ pie dish. If you prefer, this can also be baked in a 9″ x 9″ square glass baking dish.
Step 5: To make the topping, combine baking mix, 1/3 cup fat free half and half and chives in a small bowl. Stir until just blended. The mixture will be stiff. Drop the topping mix by heaping tablespoonfuls over the filling, so that you wind up with 8 biscuits on top of the filling. I’ve found that a cookie dough scoop is perfect for this.
Step 6: Bake until the filling is bubbly and the biscuits are golden brown – about 18 – 20 minutes.
If you give this recipe a try, please be sure to rate it down in the comment section below.
Healthy Chicken Pot Pie
- 16 oz boneless, skinless chicken breasts
- 2 tsp butter substitute
- 1/4 cup all purpose flour
- 2 cups chicken broth
- 1 cup frozen peas, thawed
- 1 cup frozen carrots, thawed
- 1/4+1/3 cup fat free half and half
- 1/2 tsp ground thyme
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 cup reduced fat pancake and baking mix
- 1 tbsp dried chopped chives
- non-stick cooking spray
- Preheat oven to 400° F.
- Place chicken breasts in medium saucepan, cover with water and boil until cooked thoroughly.
- When chicken is thoroughly cooked, remove from heat, drain, coarsely chop and set aside.
- While the chicken is cooking, make the filling by melting butter substitute in a large skillet over medium heat. Stir in the flour with a fork to blend, making sure all lumps are removed. Cook for 1-2 minutes.
- Gradually stir in broth, using a whisk or fork to blend, again making sure all lumps are removed. Bring to a boil. Reduce heat to low and simmer 1 minute.
- Add chicken, peas, carrots, 1/4 cup fat free half and half, thyme, salt and pepper to the filling mixture. Transfer to a pie dish that has been sprayed with non-stick cooking spray.
- To make the topping, combine baking mix, 1/3 cup fat free half and half and chives in a small bowl. Stir until just blended. Mixture will be stiff.
- Drop by heaping tablespoons over the filling to form 8 biscuits.
- Bake 18 to 20 minutes, until biscuits are golden brown and filling is bubbly.