This light and easy chicken pot pie has all the taste and flavor that comes with a big ole plate of chicken pot pie, but not the calories! 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!
How is this lighter than regular chicken pot pie?
First off, the Biscuit Topping:
- The biscuit topping is still buttery and indulgent and tastes like the comfort food mom (or Marie Callenders, no judgment) used to make. But, the drop biscuit crust has far fewer calories than your traditional buttery and flaky pie crust.
Secondly, cornstarch and butter:
- Many pot pie recipes use a roux as a base for their creamy sauce, using lots of butter and flour, to thicken and flavor the sauce. We use we use a little butter and cornstarch which you only need half as much to thicken when compared to flour. But we’re not sacrificing flavor or thickness.
Third, we’re using Greek yogurt:
- In addition to a lot of butter and flour for the creamy sauce base, many recipes use cream or whole milk for the rich sauce your vegetables are swimming in. We’re using plain, fat free Greek yogurt. This way you get a low fat and high protein addition to your sauce but it’s still creamy and delicious!
PLUS the fact that you can make it in a single frying pan?! That’s why it’s our light and easy chicken pot pie.
Can I double this recipe to feed a crowd?
Yes! But I wouldn’t do it in a single skillet unless you have an EXTREMELY large one! I would transfer the filling into a greased 9×13 pan or casserole dish and then drop your biscuit dough on top and then bake it. The baking instructions for it won’t change!
I already have cooked chicken can I use it? Or what about turkey?
Absolutely! I am all about making life easier! So if you have leftover chicken from that Costco rotisserie chicken you you picked up, go right ahead! Or what about all that turkey leftover from Thanksgiving! Um, Turkey Pot Pie is delicious and I definitely make it with my Thanksgiving leftovers every year!
What if I don’t have a cast iron pan?
I usually use a cast iron skillet like this one, it’s super inexpensive and if Amazon isn’t your thing, you can find them at Walmart, Target, any outdoor stores, there everywhere!
The reason I like to use a cast iron pan is because it makes it super easy to transfer from the stove to the oven. However, it’s totally not necessary. You could also use an oven safe pot, or if you have a cast iron pot, that would work great. I have a ceramic-coated cast iron pot like this that I love for all sorts of stuff.
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But again, if you don’t have that, YOU STILL HAVE OPTIONS! You can use a regular frying pan or a saucepan to cook the chicken and make the filling and then pour it into a baking dish, cake pan, pie dish, casserole dish, whatever oven safe dish you have on hand will work!
Eat, kind of indulge, and enjoy our favorite light and easy chicken pot pie!
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- 1 pound chicken, uncooked
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ medium onion, diced
- 2 tablespoons cornstarch
- 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
- ¼ cup butter, softened
- 1 cup + 2 Tablespoons flour
- ½ tablespoon baking powder
- 2 teaspoons sugar
- Pinch of salt
- ½ cup milk
- 1 egg, beaten (for brushing top of biscuit with)
- 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.
- Add 1 tablespoon butter and diced onions to skillet. Once onions are soft, add 1 cup of chicken broth. Once chicken broth is warm remove a few tablespoons of it and mix it with the cornstarch in a
separate bowl. Then add the cornstarch slurry into the pan with the chicken broth.
- Stir in mixed vegetables and Greek yogurt. Let mixture cook until thick and vegetables are heated, add more chicken broth if the sauce is too thick or if it’s too thin you can add more cornstarch. Add in cooked chicken and season with dried sage, salt, and pepper to taste.
- 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 beaten egg (you'll probably use about half of the egg). Bake for 12-14 minutes. Serve while still warm.
You can also double this recipe and bake it in a 9x13 pan.
Amount Per Serving: Calories: 372Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 132mgSodium: 612mgCarbohydrates: 15gFiber: 2gSugar: 5gProtein: 26g
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Originally posted 11/28/19