Chicken and Biscuit Pot Pie

Total Time:
1 hr 5 min
25 min
20 min
20 min

6 servings

  • For the filling:
  • Cooking spray
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • 4 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 1/2 pound green beans, trimmed and chopped into 1/2-inch pieces
  • 2 cloves garlic, minced
  • 1 1/2 cups lowfat milk
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken broth
  • 1 cup peas, thawed if frozen
  • 1 1/2 tablespoons fresh thyme leaves
  • For the biscuit crust:
  • 1/2 cup whole-wheat flour
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 2 tablespoons canola oil
  • 1/2 cup lowfat buttermilk
Watch how to make this recipe.

To make the filling: Preheat the oven to 375 degrees F. Spray a large shallow casserole dish, or 6 individual casserole dishes with cooking spray.

Season the chicken with 1/4 teaspoon each salt and pepper. In a large nonstick skillet, heat 2 teaspoons of the oil over a medium-high heat. Add the chicken to the pan and cook for 5 minutes, stirring occasionally. Transfer the chicken with its juices to a bowl. .

Add 2 more teaspoons of oil to the same pan and heat it over a medium-high heat. Add the onions, carrots and celery and cook until the vegetables begin to soften, about 3 minutes. Add the green beans, garlic and remaining salt and pepper and cook for 2 minute more. Add the milk. Stir the flour into the broth until it is completely dissolved and add to the pan. Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low and cook for 2 minutes more. Return the chicken with its juices back to the pan. Add the peas and thyme and stir to combine. Season with salt and pepper, to taste. Spoon the mixture into the baking dish or individual dishes.

To make the crust: Put the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt into a food processor and pulse a few times to combine. Add the butter and pulse about 12 times, or until pebble sized pieces are formed.

Add the buttermilk then oil to the food processor and pulse until just moistened. Do not over mix. Drop the batter in 6 mounds on top of the chicken mixture (1 mound on each individual dish, if using) spreading the batter out slightly. Bake until filling is bubbling and the biscuit topping is golden brown, about 20 minutes.

Nutritional analysis per serving

Calories 400

Total Fat 17 g

(Sat Fat 5.7 g, Mono Fat 7.7 g, Poly Fat 2.7 g)

Protein 31 g

Carb 31 g

Fiber 5 g

Cholesterol 82 mg

Sodium 600 mg

Excellent source of: Protein, Fiber, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Vitamin K, Manganese, Phosphorus, Potassium, Selenium

Good source of: Thiamin, Vitamin B12, Folate, Pantothenic Acid, Calcium, Iodine, Iron, Magnesium, Zinc

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Pairs Well With

Rich, buttery white wine

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4.4 56
This recipe is so delicious as is!!! The only thing I changed (which doesn't really affect the recipe overall) was to substitute the green beans and peas with one large diced potato! Just a personal preference as I'm not a huge fan of peas. Otherwise it's so flavourful as is, I cannot believe how much flavour it has just seasoned with chicken stock, thyme, salt and pepper. I doubled the biscuit topping the second time I made this because it was THAT GOOD. So flaky and buttery, and easy to make! Thanks so much for the recipe! item not reviewed by moderator and published
This recipe was awesome! The biscuit is so flaky and crumbly. It pairs so well with the cream sauce. I substituted for vegetables I prefer: red bell pepper, broccoli, cauliflower, a hand full of green beans, and a can of corn instead of adding peas at the end. I also added a tablespoon of fresh cilantro and some red pepper. This is for sure one of my new favorites. I'm going to try tofu next time, as I am trying to be more vegetarian. I think as long as chicken stock is added (I know that still isn't vegetarian, but it's a hard switch!) it will be amazing with tofu. item not reviewed by moderator and published
I made this tonight since it seemed like the perfect meal to wait out a blizzard. I followed the recipe almost exactly. My two changes were to use a diced sweet potato instead of green beans since I didn't have any. My second motification, was to make my own buttermilk since I hate buying a large amount for one recipe. I did this by adding one tbsp of lemon juice to the one cup of milk and letting it sit for ten minutes. This trick worked great and made wonderful biscuits. My husband could not stop saying wonderful things about this meal! This will be made many times again! Just delicious! item not reviewed by moderator and published
Great recipe! Definitely use a 9x13 casserole dish to bake it in. I just used regular unbleached flour. Also, I doubled the biscuit recipe, adding 1 tsp. of sugar to the mix. I even fried my chicken pieces with 1 tsp. of curry powder. Gives it a little extra flavoring. I would even suggest increasing the salt. Salt can be good for you, ya know! item not reviewed by moderator and published
I made this recipe my own. I used store-bought biscuits, cut out the salt (for my low sodium diet), used frozen mixed vegetables and used poultry seasoning instead of thyme (which has thyme in it). It came out great. My teens cleaned their plates! item not reviewed by moderator and published
Made this tonight! turned out pretty good. I used store bought biscuits though because I am a college student. The meal was easy and I have leftovers for tomorrow! item not reviewed by moderator and published
Yum! I didn't think it was bland at all. I followed the recipe to the T, which I generally do if I'm making a recipe for the first time. The only thing I did differently is that I did not measure my salt and pepper in the amounts the recipe calls for because, c'mon, who actually measures salt and pepper. There are actually three different steps in the recipe where you're instructed to add salt and pepper and I just wasn't shy with the salt on any of those three steps. I think as long as you salt and pepper liberally, the recipe has plenty of flavor. The biscuits are so buttery and delish. I agree with other reviewers -- next time I will double the amount of biscuit dough for the top! item not reviewed by moderator and published
DELICIOUS RECIPE! I followed the recipe exactly but added a little something extra: store bought gravy! I know I know, but it was just what it needed, about a 1/2 c into the creamy mixture right before I poured it into my dish. It was SOOOO good : item not reviewed by moderator and published
I absolutely love this recipe. I also spread the biscuit topping over the entire filling. I placed it in a nine inch glass pie plate and it worked fine. Would like to know what size vessel we should actually bake it in. Great recipe, love, love, love the biscuit topping. item not reviewed by moderator and published
I've made this numerous times. It's fresh and delicious. I double the crust portion of the recipe. Since asparagus is in season, I used it tonight instead of green beans. Yummy! item not reviewed by moderator and published
I love this recipe, so easy to make and delicious! For people anyone who thinks it's bland - taste the filling before you put the biscuits on top and adjust the seasoning to your taste. Sometimes I substitute Pillsbury biscuits on top instead of homemade when I'm feeling lazy. item not reviewed by moderator and published
Biscuits were pretty good but overall I found it to be very bland. item not reviewed by moderator and published
Delicious! I used left over turkey meat and sprinkled some shredded Parmesan cheese on top...definitely a keeper~ item not reviewed by moderator and published
This was a hit with my family. Everyone had 2nd servings. My 8 year old said, "This one is a keeper!" I made it a second time and added some tarragon. I spread the dough over the top to create a "crust" rather than in biscuit form. I think that says it all. item not reviewed by moderator and published
This was super good and easy. I would probably do without the thyme or just add a little less. I added shredded cheddar cheese to the biscuit topping as well as sage and it was amazing! item not reviewed by moderator and published
I made this for my family and it was a resounding success. My husband and I were not sure about the biscuit topping, but we both loved it. This pot pie is creamy, comforting and delicious, but it didn't leave me feeling over full. I slightly modified the biscuit topping by adding a small pinch of dried thyme and I was very pleased with the result. I am adding this to our family's meal rotation and I will probably make one after Thanksgiving using leftover turkey. item not reviewed by moderator and published
loved this recipe! I added sweet potato and swiss chard and i used poultry seasoning instead of thyme... it worked out so well. I saw reviews that there wasnt enough biscuit to go around so i just made 4 large biscuits on top since i was cooking for 3 people and it was just right. Ill just make up a fresh batch of biscuits or use bread for the leftovers. If i were cooking for more people I would definitely double the biscuit topping. The biscuits are goood! I will make this recipe for all my future comfort-food potpie cravings. item not reviewed by moderator and published
Amazingly easy i made it many times - i like doubling the biscuit amount just because we are huge bread eaters in the family item not reviewed by moderator and published
I added 1 stalk parsnips, and a can of corn to add more veggies. I used canned green beans because that is what I had on hand. I also used bisquick for the biscuits because I didn't have time (or whole wheat flour or buttermilk. I also added a dash of cayanne and Lowry's season salt to give it more flavor. I don't like thyme AT ALL so I added a sprinkling of dried rosemary instead. I totally forgot the chicken while I was prepping all the veggies, but my hubby and I didn't miss it at all! Also, I used skim milk and bullion, not stock because that is what we keep in the house and it still came out creamy and delicious. item not reviewed by moderator and published
The only thing different I did was to add a quarter cup of yellow corn. It gave a great color to the pot pie and add some extra sweetness. It was terrific. item not reviewed by moderator and published
Delicious and super easy. To save on calories I poached the chicken breast instead of frying it in oil. I then added extra garlic, 1 tsp dried thyme, and fresh rosemary for more flavor since most reviewers said the recipe was bland. I also added fresh parsley into the biscuit mixture. I had to adjust the baking time to about 30 minutes, but in the end it turned out great. I can't believe this is a "healthy" dish. Will definitely make again. item not reviewed by moderator and published
Delicious. There were no leftovers, my boys gobbled it up, veggies and all. The biscuit recipe didn't quite cover the whole dish, but it was still good. item not reviewed by moderator and published
I made this on sat for later in the week. If you do this don't make the biscuits too. Make those separate on the nite of the meal. Not sure if it was because it sat in the frig for a few days and was cold when I put in the oven or what. I quickly re made the biscuits when I realized they weren't rising. Other than that it was great. Lots of veggies and the kids loved it. item not reviewed by moderator and published
Ellie Helps Me to Watch Sodium And Have A resounding Success W/Recipes.Chicken Pot Pie Is My Favourite.Stuff with Lots of Vegetables.One Day, We Forgot The Chicken!Never Realised!That Delicious.Ellie,Thank You. item not reviewed by moderator and published
This is a great quick and healthy chicken pot pie. It was still very rich tasting and filling even without the traditional pie crust. I had to double the biscuit recipe at the last minute because it was only enough to cover half the dish. I also agree that it could have used a little more seasoning. Other than these two easy fixes this was a delicious healthy twist on classic pot pie. I would definitely try again! item not reviewed by moderator and published
This recipe was so delicious and super easy. I added some extra seasoning too along with some habanero sauce. I didn't make the homemade biscuit topping, I just used buttermilk biscuits instead and it was still delicious. Two thumbs up for healthy chicken pot pie! item not reviewed by moderator and published
This was delicious! a very healthy and great tasting meal! LOVE THIS <3 item not reviewed by moderator and published
After making several of Ellie's recipes I knew to add extra seasonings to both the chicken and the sauce...The biscuit is wonderful and I went with the suggestion of doubling the biscuit recipe...Highly recommend this! I added red potatoes in place of the peas as well...My husband really liked it (had seconds) and the recipe allowed me to make a second pie to freeze. item not reviewed by moderator and published
This is easier than it looks and very tasty. I really liked the biscuits so I'm going to double the biscuit recipe next time so that it covers the entire pie. item not reviewed by moderator and published
I love this receipe especially because I am making the batter myself! Between my husband and I there are rarely leftovers for the next day!!! item not reviewed by moderator and published
Fantastic! Also added a can of corn. item not reviewed by moderator and published
I made this dish tonight, and it is by far the best chicken pot pie I've ever eaten! My husband loved it, too! I don't agree with some of the other reviewers that it was bland. Mine was very flavorful. The gravy was thick and creamy. There is alot of prep work to be done, but it is well worth the effort. I will make this again and again. Thanks Ellie for such a great recipe! item not reviewed by moderator and published
This recipe is so delicious and healthful! I followed the advice of some of the other reviewers and added carrots and more spices. Instead of the recommended thyme, I added the whole package of organic, fresh thyme. I didn't have the individual serving baking bowls, so I put the filling into two large baking dishes. As parent to a newborn, both nutrition and time are always factors, so I put a puff pastry over each baking dish as a cover. It turned out well and was a delicious, healthy, cozy meal to have when the new grandparents came. We also had a couple of days' worth of leftovers. It held up well when reheated. item not reviewed by moderator and published
This was an easy recipe to follow but it was a bit bland.I had to add a lot of extra seasonings/herbs to perk it up. Even in the biscuit. Maybe becuase it was a healthier version?After my own tweeks, it turned out pretty good.Leftovers were good.My husband liked it, but I'll try another recipe next time. item not reviewed by moderator and published
I had a lot of fun making this recipe and I really liked the twist of the biscuit topping rather than a full pie crust. I changed it up just a little by adding a red potato and asparagus in substitution for green beans because I had them on hand. I really enjoyed it and my roommates did too! item not reviewed by moderator and published
400 calories and 17 grams of fat per serving is supposed to be light? I don't think so! item not reviewed by moderator and published
It tastes healthy; not like comfort food. That being said, I loved the biscuits. I don't have a food processor so I used a mixer. The biscuits looked and felt concerning before and after putting them in the oven. But, WOW. Incredible, the texture is like air and the the taste is amazing. I will use this as my primary pot pie recipe but I will adjust the flavor, it seemed a bit bland. Of course, could be that I didn't have fresh tyme leaves. Overall,.. a winner. item not reviewed by moderator and published
I made this for my family and we all loved it! I admit I took a few shortcuts - using frozen mixed veggies - but I used the healthiest I could find at Whole Foods. I did use fresh celery and I used leftover roast turkey for a wonderful turkey pot pie! I made the whole wheat biscuits as directed and it did need to cook about 5 minutes longer. It still took a while to prep but great for a hearty Sunday dinner - and great comfort food in winter! For those who say 400 calories isn't "diet food" - I consume about 1200 healthy calories a day. I eat breakfast, lunch, dinner and 2 or 3 snacks every day. This allows about 400 calories for dinner every night. So yes, 400 calories is indeed the right amount of calories for those of us who watch what we eat and much, much better than the enormous amount of calories and fat in say, a frozen pot pie. Thanks, Ellie for keeping the "diet menu" fun and flavorful! (I don't like the word "diet" - healthy eating is a lifestyle not a diet) Thank you, Ellie - I love your recipes! item not reviewed by moderator and published
Made this today for 6 adults and two great grandchildren! There was plenty! They all liked it! I did double the biscuit mixture, and put more spices, chicken, then the recipe called for, but other than that follow the recipe as Ellie had it! It was alot of cutting but well worth the effort! Thanks Ellie This made a good sunday dinner for us all!! item not reviewed by moderator and published
I have never made a pot pie before, I thought it was to hard. This recipe is easy and tasty. But instead of making the biscuits I made egg noodles, It was delish. Thanks again... item not reviewed by moderator and published
My husband and I really enjoyed this recipe. I used leftover Thanksgiving turkey instead of chicken. I included the celery leaves (chopped) for additional flavor, and used extra dried herbs. I substituted mixed frozen veggies for the green beans and peas. I also doubled the biscuit dough (and only used regular flour because that's all I had on hand). I am not usually a pot pie fan because it's usually very heavy, but this version was lighter and still very tasty! item not reviewed by moderator and published
This pot pie was the best pot pie I have ever had. However the prep took about an hour but it is well worth the wait. item not reviewed by moderator and published
This was awesome but I did make a couple of changes. Instead of using wheat flour for the topping I used white flour and instead of canola oil I used vegetable oil. When I was making the filling I added rosemary for more flavor and used 2%milk. This came out fabulous!! I will definitley be making this again! item not reviewed by moderator and published
I wouldn't call this a weight loss recipe for sure but definately a healthy, easy, balanced meal for the whole family. My 2 year old and husband loved it. It was very yummy! Not big on the clean up either which is a big plus for me - just one pot, a cassarole dish and food processor all in the dishwasher... Done... Husband wants the ww buiscut topping on everything. I modified the buiscut recipe a bit and added garlic powder and instead of buttermilk used whole milk(just what we had in the fridge). I also added natures seasoning into the filling. Some are saying it lacks salt but I always ignore salt and pepper quanitities in recipes anyway and season to taste. Everyones salt preference is different and better to be on the lower side of sodium. You can taste the buiscut dough for seasoning too. item not reviewed by moderator and published
I love this recipe. Yes, it may not be "a healthy meal" but if you want some comfort food that isn't going to give you a heart attack after you eat I'd say this is a good choice. With that being said the first time I made it we did exactly as the recipe reads, and yes I found it a little bland. The second time I added A LOT more garlic, and a bunch of fresh herbs. Basil, rosemary, more thyme, and a lot more pepper as well. This makes the recipe ever more fresh and very filling. I also doubled the biscuit recipe and I love them! Come people be a little creative on your here, foodnetwork can't do it all for us! item not reviewed by moderator and published
Tried this last night and found it to be very, very bland. Needs something to pick it up. Also, the sauce was tasteless. Had high hopes for it but unfortunately my family will not be asking for it again. item not reviewed by moderator and published
My family loved this version of Chicken Pot Pie?but with a few changes! I added asparagus and left out the peas and celery. (I blanched the asparagus before adding it to the vegetable mixture.) I also used ?canned? biscuits instead of following the recipe?s topping. item not reviewed by moderator and published
We realy enjoyed the flavor of the fresh veggies. The fact that they were still sort of cruncy was a great suprise. The sauce consistancy was ideal for our liking. We did although add extra salt and subsistutied dried Italian seasoning for the thyme. We opted to use refridgerated whole wheat biscuts for the convience factor. No complaints there. Can't wait to make again!! PS. Recipe states "add salt to taste". item not reviewed by moderator and published
I found this recipe short on flavor and not at all thick enough. I was a bit disappointed. I might add some thyme. I would add a whole lot more salt, and I would make it way way thicker. item not reviewed by moderator and published
What a perfect dish that we had while it was snowing outside. Great taste. Easy to make. Will make it again. We did bake it a little longer to brown up the biscuits. item not reviewed by moderator and published
I followed the directions perfectly except substituted the green beans for a potato. I also used 5 tb of butter (total) and no canola oil for the biscuits. I turned the oven to 450' for an extra 5 min to brown the biscuit topping. If I wasn't watching my calories, I would have doubled the biscuit topping...Yummy! item not reviewed by moderator and published
I just made this and found it to be a very easy, great recipe. The crust is not a typical pie crust, it's a biscuit, so if you want a traditional chicken pot pie, this is not it. But for a flaky lower fat biscuit covering, this one is pretty good. Doesn't turn as golden brown as pie crust, but good. Some changes for me. I substituted shredded boiled chicken instead that I had leftover from making chicken noodle soup. I also used the leftover boiled carrots from the chicken noodle soup. And instead of peas, I used asparagus, which I blanched for 1 minute before chopping and putting in, plus lightly sauteed mushrooms. I made it in a casserole dish and cooked it for just over 30 minutes, to get the crust as brown as I could. I also added chopped up dill in the mixture as well. Overall, it was pretty light, tasted good. I would make it again. item not reviewed by moderator and published
I made this because I amtrying to lose weight and it's my husband favorite dish. I added more seasoning to the chicken breasts as cooking and some fresh cut corn on the cob. Had to bake a little longer then required to make sure the bisquit topping wasn't soggy. The end result was that my husband loved it. He does not do whole wheat and my six year old ate all the veggies even the carrots for the first time ever!!! Go the recipe to two friends who will love it too! item not reviewed by moderator and published
I made this for dinner the other night. I was very excited thinking that this was going to be some dish. Looking forward to having homemade chicken pot pie Yummy... Well what a big surprise---was I wrong! I liked the mixture it was simple to follow, the pot pie portion was easy that was the best part as far as my family was concerned. The biscuit portion NEEDS WORK!!!!! I like the crust to cover the whole pie and to have some kind of flavor. The crust didn't have any flavor. This is a recipe I would NOT make again !!!! item not reviewed by moderator and published
At 400 calories and 17 grams of fat per serving, this recipe is far from healthy. It may be scaled down, but healthy is a far way off on this recipe. item not reviewed by moderator and published
This was very good and I was in a hurry so I even made some shortcuts in the recipe. I used leftovers from a rotisserie chicken; I used (thawed) frozen mixed vegetables along with the fresh onion, carrots and celery, and I didn't have fresh thyme so I used 1 1/2 tsp. of dried. My college-aged stepdaughter and her boyfriend came by right at dinnertime, and I wondered how a "healthy" version of pot pie would be received -- but they really liked it, and her boyfriend even commented that he especially liked the crust. Ellie does it again! item not reviewed by moderator and published

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