Chicken Pot Pie with Biscuits

There's comfort food, but then there's my chicken pot pie with biscuits. Y'all should know by now that I don't play when it comes to comfort food. I like my biscuits, love my creamy dishes, and I love my chicken. The thing is, I also love not having to buy larger clothes. This chicken pot pie with biscuits is shockingly light on WW points for what it is.

The points are low, but we've seen plenty of low point alternatives that can be, well, not the best. Bless their hearts. I'll take real butter, real food, and a softer body any day. This chicken pot pie with biscuits makes 8 large 1.5 cup + biscuit portions at 454 calories, 35 grams of protein, and only 6 WW SP on Blue and Purple (it's 11 on Green)

This recipe calls for already cooked shredded chicken

Here's the thing. I always have cooked chicken breast on hand. I make a big batch each week, and I use it in different ways throughout my week to keep my meals quick but healthy. I'm never bored with this because I'm always eating something new and exciting (like this).

In fact, I wrote a whole ebook about it that I hope you check out. It's got 70 recipes, and it's broken into categories that make meal prep easy. I've got a turkey burger and turkey meatball section, a chicken preparations section (where you can find plenty of ways to prepare chicken), a cooked chicken recipes section, a biscuit section, and a condiment section. Below is a preview of a few recipes people seem to enjoy.

Okay, that's enough of the shameless plug. Seriously though, go check it out.

How to make healthy biscuits for WW

Remember when I said bless their hearts about those less than tasty recipes? I need y'all to stop making biscuits out of 2 ingredient dough (or my 3 ingredient dough). Where is the flavor? Where is the butter? Sure, they're 3 points, but at what cost? Mine are four, have real butter, are larger, are flakier, and are actual biscuits.

Even if you swear by your Greek yogurt + Self Rising Flour "biscuits," give these a shot just one time. I promise, you'll never call 2 ingredient dough biscuits real biscuits again. I do believe 3 ingredient dough makes an okay pizza crust, flatbread, or bagel though.

How to make a healthy chicken pot pie

When you think about it, chicken pot pie can be made healthier pretty easily. It's loaded with chicken and vegetables.

Here are the three things I did to make this healthier:

• I swapped milk for cashew milk. Unsweetened cashew milk is a pretty great dairy replacement for cooking creamy dishes. In my opinion, it makes a creamier sauce than almond milk, and it has a more neutral flavor. I don't drink it though--not a fan unless I'm cooking with it.
• I'm skipping the potatoes. I'm not skipping them because I'm anti-potato. I love potatoes, but that adds a whole boiling process that makes this take longer and more complicated. My favorite way to enjoy chicken pot pie is to actually ladle it on mashed potatoes. This lighter option is all out of laziness, not being anti-potato.
• I have Greek yogurt in my biscuits. Another thing I refuse to eat plain is Greek yogurt. After years of blogging, the smell no longer makes me wretch. That being said, I don't know how people enjoy it. I promise you it makes sense in the biscuit recipe, and you won't taste it.

Make ahead and freezer friendly chicken pot pie

This dinner is already magical enough, but something that makes it even better is how well it freezes. I do recommend if you are making this ahead, add an extra cup of chicken broth. Don’t worry, it won’t affect the points.

Thaw and add to a casserole dish. Heat at 350 for about 30 minutes (or until everything is heated through and bubbling) then top with biscuits. Alternatively, you can top this with cooked puff pastry or ladle it over mashed potatoes.

Tips for making chicken pot pie with biscuits

• You can make the filling ahead of time. Prepare the recipe up to step 5, and then store in the refrigerator up to three days.
• Add your peas at the very end. Frozen peas heat up in no time at all. Sprinkle them in at the end before baking.
• Biscuits can be made separately. Baking the biscuits right on top will still leave the bottoms a little soggy. My wife absolutely loves it because it makes this almost like chicken and dumplings. I prefer a golden biscuit bottom.
• I get asked all the time about the pan I use that is huge and oven safe. you can find it listed on my Amazon storefront (it's an affiliate link that I'd stand to make pennies from if you bought it). If you don't have a giant pan that can go into the oven, transfer the ingredients into a baking dish before baking. This makes 12 cups.

Yield: 8

Chicken Pot Pie with Biscuits

Print

This skillet chicken pot pie is the ultimate comfort food. If you are looking for healthy fall recipes, look no further. This is filling and comforting without compromising of the flavor or size. If you are looking for a big bowl of comfort food, look no further than this family friendly healthy chicken pot pie with biscuits recipe

Blue & Purple - 6 WW SP

Green - 9 WW SP

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 2 lb cooked chicken breast, shredded
• 4 c celery, thinly sliced
• 1 lb carrots, thinly sliced
• 3 medium onions, diced
• 1 c frozen peas
• 3 garlic cloves, minced
• 2 tbsp fresh thyme
• 1 tbsp rosemary, finely chopped
• 1 tbsp sage, finely chopped
• 1 tbsp canola oil
• 1 tbsp butter
• ½ c flour
• 4 c fat free chicken broth (low sodium, ideally)
• 1 c unsweetened cashew milk
• kosher salt & pepper to taste

Biscuits

• 2.25 cups self-rising flour
• 2 tbsp butter cold (chopped into pea-sized cubes)
• 1 cup 0% Greek yogurt
• 1 tbsp baking powder
• 1/2 cup cashew milk, unsweetened (or preferred milk)

Instructions

1. Preheat your oven to 400° F.
2. Add butter and oil to a large, oven-safe pan, and saute onions, carrots, and celery on medium heat.
3. Cook for about 8 minutes or until the onions are translucent and the carrots and celery are softened. Add garlic and herbs. Cook for about a minute.
4. Sprinkle the flour all over the vegetables, and stir until most of the flour is absorbed. 
5. Add chicken broth 1 cup at a time. Each time you add the chicken broth, use a wooden spoon to scrape the bottom of the pan to scrape any brown bits and thicken the chicken broth slowly. Once all the broth is in and smooth, bring the whole pot to a boil, then reduce it to a simmer.
6. While pot pie filling is simmering, it's time to make the biscuits.

Combine 2 c self-rising flour, butter, yogurt, baking powder, and cashew milk. The key to good biscuits is to handle the dough as little as possible and to keep the ingredients cold. If you think ahead, you can chop up the butter and freeze it the night before. Use a spoon, not the mixer to mix the dough.

The dough will be shaggy. Sprinkle the remaining 1/4 c of flour onto a cutting board. Pat the dough down into a 1/2″ rectangle. Fold the dough in half and pat down to 1/2″ thickness again. Repeat this process FIVE TIMES. It makes it flaky. The final rectangle should be about 3/4″ thick–don’t worry, it’ll rise.

Cut the biscuits using into 8 rectangles for sandwiches or use a 2 5/8″ biscuit cutter (or whatever size you have OR use a glass cup) for smaller biscuits. It is very important not to twist the cutter–just press all the way down. Twisting will seal the edges of the dough and make them not rise.Add shredded chicken, frozen peas, and cashew milk to the pan.

7. Top mixture in the pan with the formed biscuits. Spray biscuit tops with cooking spray and cook the whole skillet for 22-25 minutes in the oven at 400°.

Notes

The pot pie filling can be made the night before or even made and frozen. The biscuits can be baked separately on a sheet pan for 10-12 minutes at 450°F. Alternatively, you can halve the biscuit dough, roll it out like a pie crust, give it an egg wash, and bake at 400°F until crust is golden--but who doesn't like a giant biscuit with their pot pie?

Nutrition Information:

Yield:

8

Serving Size:

1.5 cups + 1 biscuit
Amount Per Serving: Calories: 403Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 82mgCarbohydrates: 59gFiber: 5gSugar: 9gProtein: 34g

Looking for more delicious but healthy comfort food?

I got you covered, obviously. Here are some of my favorite recipes to make when I want a big, comforting meal.

• Chicken Cordon Bleu Pasta Bake - all the flavors and cheese of chicken cordon bleu)
• Italian Sausage Pasta Bake - literally a 1lb serving of pasta)
• Cheeseburger Pasta Skillet - think adult Hamburger Helper)
• Chipotle Chicken and Biscuit - a little involved, but the best sandwich you'll make)
• Lightened Up Cornbread - real butter, crispy crust corn bread from scratch)
• Homemade Chicken and Broccoli Chinese Takeout - when you can't shake the craving for take out