This chicken pot pie is maximum comfort food. Creamy, hearty chicken pot pie topped with buttery biscuits make this the perfect bowl of winter comforting goodness.
I love chicken pot pie. It is THE PERFECT MEAL. My vegetable reluctant wife and children love it, it’s a one-pot meal, and feels so indulgent. This lightened-up chicken pot pie gets its creaminess from cashew milk (although feel free to substitute with almond or skim) and is only 2 WW smart points for 1.5 cup.
Yes, you read that right. Topped with my lightened-up biscuits, this meal is hearty and amazing, yet only 6 smart points. Perfect on its own, and begging to be ladled over mashed potatoes (my absolute favorite way to eat chicken pot pie).
I love this recipe because of its simplicity. The fresh herbs can usually be bought in a standard “poultry pack” of herbs in the produce section. All of the other ingredients are ingredients I usually have in the house–chicken, carrots, celery, onion, garlic, chicken stock, butter, flour, greek yogurt, and cashew milk. If you’re making my biscuits, you’re halfway there.
Make ahead and freezer friendly
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) then make and top with biscuits. Alternatively, you can top this with cooked puff pastry or ladle it over mashed potatoes.
Skillet Chicken Pot Pie
- 4 chicken breasts roughly 2.5 pounds
- 4 c celery 1 small bunch thinly sliced
- 3 c carrots 1lb thinly sliced
- 2 c onions 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
- 1/2 c flour
- 4 c fat free chicken broth
- 1 c unsweetened cashew milk
- kosher salt & pepper
Lightened Up Biscuits
- 2 1/4 c self rising flour
- 2 tbsp butter
- 1 tbsp baking powder
- 1 c fat free Greek yogurt
- 1/2 c cashew milk
- Butterfly the chicken breast to have 8 thin chicken breasts. Season with 1/2 tbsp of kosher salt and some pepper. Heat a skillet or pot, add the vegetable oil and some cooking spray. Cook the chicken for about 4 minutes on both sides until fully cooked. If you are cooking your chicken in batches, portion out the vegetable oil accordingly. Once the chicken is cooked, let rest on a plate.
- Add onions, carrots, and celery into the pan. Cook for about 8 minutes until the onions are translucent and the carrots and celery are softened. Add garlic and herbs. Cook for about a minute.
- Sprinkle the flour all over the vegetables and stir until most of the flour is absorbed. Add chicken broth about 1/2c at a time. Every time you add the chicken broth, use a wooden spoon to scrape the bottom of the pan and thicken the chicken broth smoothly. Once all the broth is in and smooth, bring the whole pot to a boil then reduce it to a simmer.
- If you are making this for the freezer, you can let this cool to room temperature and freeze. If you are making this for later, let it cool down and store in the refrigerator.
- Time to make the biscuits. Following my original biscuit recipe, combine 2 cups of flour, 1 tbsp baking powder, butter, cashew milk, and Greek yogurt until shaggy. Sprinkle the remaining 1/4c of flour onto your cutting board, dump the shaggy dough onto the board, and press it down into a 1/2″ rectangle. Fold then pat the dough down into 1/2″ again. Do the fold and pat down six times. Cut into 8 equal pieces.
- Shred the chicken and add to pot pie. Add frozen peas and cashew milk before topping with the biscuits. Spray biscuit tops with cooking spray and cook the chicken pot pie for 22-25 minutes in the oven at 400 degrees. Alternatively, you can make the biscuits separately on a pan as directed in my original blog post.
If you like this recipe, try my zero-point chicken soup. You can add noodles of your choice based on how many points you have left for the day. With or without noodles, it’s warm comfort food.