Homemade Chicken Pot Pie with Flaky Crust

Nothing says cold-weather comfort food quite like this Skinny Chicken Pot Pie. It has all the cozy flavor of a classic chicken pot pie, but it is made with a lighter filling, plenty of vegetables, tender chicken, skim milk, and a simple biscuit topping.

This easy chicken pot pie recipe is perfect for a chilly evening when you want something warm, creamy, and satisfying without preparing several side dishes. The chicken, potatoes, sweet potatoes, carrots, celery, peas, and biscuits all come together in one baking dish for a complete family dinner.

The filling is hearty and flavorful, with a creamy broth-based sauce thickened with flour and milk. Fresh thyme adds a comforting homemade taste, while the golden flaky biscuits on top make every serving feel special. This skinny chicken pot pie is simple enough for a weeknight meal, but comforting enough to serve when you are craving something classic.

Ingredients needed:

Chicken broth
Diced onions
Yukon yellow mini potatoes
Sweet potatoes
Carrots
Celery
Skinless chicken tenders
Frozen peas
Skim milk
Flour
Fresh thyme
Salt and black pepper
Refrigerated canned flaky biscuits

How to make Skinny Chicken Pot Pie:

Step 1. Preheat the oven to 350 degrees.

Step 2. Coat an 11 x 7-inch baking dish with nonstick cooking spray.

Step 3. Line a baking sheet with foil. This helps catch any bubbling filling while the pot pie bakes.

Step 4. Pour the chicken broth into a large pot and bring it to a boil.

Step 5. Add the onions, Yukon potatoes, sweet potatoes, carrots, and celery. Stir well so the vegetables are evenly mixed in the broth.

Step 6. Bring the pot back to a boil.

Step 7. Reduce the heat, cover the pot, and let the vegetables simmer for about 6 minutes.

Step 8. Add the chicken pieces and frozen peas to the pot. Break up any frozen clumps of peas so they cook evenly.

Step 9. Return the mixture to a boil.

Step 10. Place a colander over a large bowl. Carefully pour the chicken, vegetables, and broth into the colander, allowing the broth to drain into the bowl.

Step 11. Pour the broth from the bowl back into the pot. Set the chicken and vegetables aside while you prepare the creamy sauce.

Step 12. Add the flour to a small bowl. Slowly pour in the skim milk while whisking until the mixture is smooth and well blended.

Step 13. Raise the heat under the broth to medium. Slowly pour the flour and milk mixture into the broth, whisking constantly.

Step 14. Continue cooking and stirring for about 5 minutes, or until the sauce thickens.

Step 15. Add the chicken and vegetables back into the pot. Stir in the fresh thyme, salt, and black pepper.

Step 16. Pour the chicken pot pie filling into the prepared baking dish and spread it evenly.

Step 17. Place the unbaked biscuits evenly over the top of the chicken mixture.

Step 18. Set the baking dish on the foil-lined baking sheet.

Step 19. Bake at 350 degrees for 14 to 16 minutes, or until the biscuits are golden brown and the filling is hot.

Step 20. To serve, scoop the chicken and vegetables into a bowl and top each portion with a golden biscuit.

Enjoy this warm, creamy, and comforting Skinny Chicken Pot Pie straight from the oven.

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Camelia

Skinny Chicken Pot Pie

A lighter chicken pot pie recipe made with tender chicken, vegetables, a creamy broth sauce, and flaky biscuits baked until golden.

Cook Time 20 minutes mins

Total Time 20 minutes mins

Servings: 8

Course: Dinner

Ingredients

• 3 C chicken broth
• 1 ½ C onions diced
• 1 C Yukon yellow mini potatoes sliced
• 1 C sweet potatoes peeled and cubed
• 1 C carrots peeled and sliced
• 1 C celery sliced
• 1 lb. skinless chicken tenders cut into medium pieces
• 1 ½ C frozen peas
• 1 ½ C skim milk
• ½ C plus 1 tablespoon flour
• 2 tablespoons fresh thyme chopped
• Salt and black pepper
• 1 refrigerated canned roll of flaky biscuits

Method

1. Preheat the oven to 350 degrees and spray an 11 x 7-inch baking dish with nonstick cooking spray.
2. Line a baking sheet with foil and set it aside.
3. Pour the chicken broth into a large pot and bring it to a boil.
4. Add the onions, Yukon potatoes, sweet potatoes, carrots, and celery. Stir to combine and bring the mixture back to a boil.
5. Reduce the heat, cover the pot, and simmer for about 6 minutes.
6. Add the chicken and frozen peas, breaking up any frozen clumps. Return the mixture to a boil.
7. Set a colander over a large bowl. Pour the chicken, vegetables, and broth into the colander, then return the strained broth to the pot.
8. Set the chicken and vegetables aside while making the sauce.
9. In a small bowl, whisk the flour and skim milk together until smooth.
10. Heat the broth over medium heat. Slowly pour in the flour and milk mixture, whisking constantly.
11. Cook and stir for about 5 minutes, or until the sauce thickens.
12. Return the chicken and vegetables to the pot. Add the thyme, salt, and black pepper, then stir well.
13. Pour the filling into the prepared baking dish and arrange the unbaked biscuits evenly on top.
14. Place the baking dish on the foil-lined baking sheet and bake for 14 to 16 minutes, until the biscuits are golden brown.
15. Scoop the creamy chicken and vegetables into bowls and top each serving with a biscuit.

Notes

Makes 8 servings.

WW Smart points 8

WW Points Plus 7