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

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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    51 Reviews
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    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!
    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!
    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 :
    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.
    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!
    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.
    Biscuits were pretty good but overall I found it to be very bland.
    Delicious! I used left over turkey meat and sprinkled some shredded Parmesan cheese on top...definitely a keeper~
    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.
    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!
    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.
    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.
    Amazingly easy i made it many times - i like doubling the biscuit amount just because we are huge bread eaters in the family
    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.
    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.
    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.
    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.
    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. 
    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.
    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!
    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!
    This was delicious! a very healthy and great tasting meal!

    LOVE THIS <3
    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.
    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.
    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!!!
    Fantastic! Also added a can of corn.
    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!
    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.
    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.
    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!
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