Light and Easy Chicken Pot Pie

Who doesn’t love comfort food? I love the taste but not the calories that come with a big plate of chicken pot pie. I’ve lightened up this classic dish to make it work for a healthy and balanced diet. Now you can have it any day, any time, without the excess fat and calories! This is one of my husband’s favorite dishes I make, he requests it regularly!

I usually use a cast iron skillet when I make this dish for easy transfer from the stove to the oven; however, it’s not necessary. You can use a frying pan or a saucepan to make the filling and then pour it into a baking dish.

Enjoy!

Alyssa

Light and Easy Chicken Pot Pie

Yield: 5-7

Serving Size: 1/7

325 Calories

11 Fat

31 Carbs

20 Protein

2.5 Fiber

Ingredients

    Filling:
  • 1 pound chicken, uncooked
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ medium onion, diced
  • 1/4 cup of flour
  • 1-1½ cups chicken broth
  • 1 cup fat free plain Greek yogurt
  • 3 cups mixed vegetables (I used the kind in a frozen bag)
  • Dried sage
  • Salt and Pepper
    Biscuit Topping:
  • ¼ cup butter, softened + 1 tablespoon butter melted for topping
  • 1 cup + 2 Tablespoons flour
  • ½ tablespoon baking powder
  • 2 teaspoons sugar
  • Pinch of salt
  • ½ cup milk

Instructions

  1. Cut chicken into ½ inch cubes. Heat olive oil in an oven safe skillet over medium heat, (if you don’t have an oven safe skillet you can make the filling in a normal saucepan or frying pan and then transfer to a baking dish) add chicken to skillet. Cook until no longer pink in the middle. Remove chicken from skillet and set aside.
  2. Add 1 tablespoon butter and diced onions to skillet. Once onions are soft, add flour and coat onions. Stir around and cook for 1 minute, letting the flour brown slightly and absorb any moisture. Add chicken broth a little at a time, mix together, letting the flour and broth form a thick paste.
  3. Stir in mixed vegetables and Greek yogurt. Let mixture cook until thick and vegetables are heated, add more chicken broth if needed. Add in cooked chicken and season with dried sage, salt, and pepper to taste.
  4. Preheat oven to 450 degrees. Stir together flour, baking powder, sugar, and salt. Mix in butter until you have a crumbly texture. Stir in milk until you have a soft dough. Drop tablespoons of dough on top of your filling. Use the back of a spoon to spread dough across the top. Brush top of dough with 1 tablespoon melted butter. Bake for 12-14 minutes. Serve while still warm.

Notes

You can also double this recipe and bake it in a 9x13 pan.

http://infinetaste.com/light-and-easy-chicken-pot-pie/

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One thought on “Light and Easy Chicken Pot Pie

  1. This was what was for dinner last night and my family loved it! I didn’t even get to take a picture before it was gone. We will definitely be making this again! Thank you for such great recipes on your website.

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