Healthy Chicken Pot Pie with Biscuit Crust

Indulge in the comfort of a classic dish with a wholesome twist—this Healthy Chicken Pot Pie with Biscuit Crust is a lighter take on a family favorite. Packed with tender shredded chicken, vibrant veggies like carrots, celery, peas, and corn, and a velvety sauce made with low-sodium chicken broth and almond milk, this recipe brings together hearty flavors without the heaviness. Topped with a golden, flaky whole wheat biscuit crust made from Greek yogurt, this pot pie offers high-protein, nutrient-rich goodness in every bite. Ready in just an hour, this easy-to-make dish is perfect for weeknight dinners or meal prep, serving up comfort and nutrition in equal measure. Whether you're looking for a healthier spin on comfort food or a satisfying yet wholesome meal, this pot pie is your answer!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 pieces boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 1 cup unsweetened almond milk or low-fat milk
• 0.25 cup all-purpose flour
• 1 cup frozen peas
• 1 cup frozen corn
• 0.5 cup low-fat Greek yogurt
• 1.5 teaspoons baking powder
• 0.25 teaspoon baking soda
• 1 cup whole wheat flour

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Heat 1 tablespoon of olive oil in a large skillet or pot over medium heat.

Step 3

Season the chicken breasts with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then cook them in the skillet for 6-8 minutes per side, or until fully cooked. Remove from the skillet and shred using two forks.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, carrots, celery, and remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Sauté for 5 minutes, or until the vegetables are tender.

Step 5

Add the minced garlic and cook for 1 additional minute.

Step 6

Sprinkle the 0.25 cup of flour over the vegetables and stir to coat evenly.

Step 7

Slowly pour in the chicken broth while stirring, allowing the mixture to thicken.

Step 8

Reduce the heat to low, and stir in the almond or low-fat milk, frozen peas, frozen corn, and shredded chicken. Mix until combined, then transfer the mixture to a 9x13-inch baking dish.

Step 9

In a medium mixing bowl, combine the Greek yogurt, whole wheat flour, baking powder, baking soda, and a pinch of salt to form a dough. If the dough is too dry, add a tablespoon of milk at a time until a soft consistency is achieved.

Step 10

Roll or pat the biscuit dough into a layer large enough to cover the filling. Lay it carefully over the dish, pinching any edges to seal.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the biscuit crust is golden and cooked through.

Step 12

Let the pot pie cool for 5 minutes before serving. Enjoy your healthy, hearty meal!

Nutrition Facts

Serving size	(2399.7g)

Amount per serving	% Daily Value*
Calories	1957.0

Total Fat 53.7g	0%
Saturated Fat 10.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 310.5mg	0%
Sodium 4309.5mg	0%
Total Carbohydrate 216.7g	0%
Dietary Fiber 38.8g	0%
Total Sugars 46.2g
Protein 161.1g	0%

Vitamin D 147.6IU	0%
Calcium 849.4mg	0%
Iron 14.7mg	0%
Potassium 3572.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 32.3%

Carbs: 43.5%