Healthy Chicken Pot Pie With Biscuit Crust

READY IN: 55mins
Recipe by GothicGranola

A hearty one-dish meal that's healthy, too. Chicken, lots of vegetables, and a biscuit crust. From "Looneyspoons".

Top Review by Hey Jude

This was a really nice pot-pie and I love the fact that it's lower in fat than traditional recipes. I followed Roosie's lead on the baking powder and used 1/2 tsp. The crust was nice and flaky so I think that's a good amount to use. I followed the recipe pretty much as written but also added about 1 cup of chopped mushrooms in step #2. All in all a good recipe! Thanks TH!

Ingredients Nutrition

Directions

  1. In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
  2. Add broth, potatoes, carrots and beans.
  3. Bring to a boil.
  4. Reduce heat to medium-low.
  5. Simmer for 12 minutes, partially covered.
  6. Potatoes should be a bit undercooked.
  7. Remove from heat.
  8. Combine condensed soup and flour in a small bowl.
  9. Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
  10. Stir well.
  11. Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
  12. Prepare biscuit crust.
  13. Combine flour, baking powder, sage and salt.
  14. Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
  15. Stir in milk.
  16. Form the dough into a ball, adding a bit more flour if too sticky.
  17. On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
  18. Place dough on top of chicken mixture.
  19. Prick dough with a fork several times.
  20. Bake at 400 F for 25 minutes, until crust is golden brown.
  21. Let stand for 5 minutes.
  22. Serve.

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