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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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

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