Description
This nutrient-dense chicken pot pie offers a wholesome twist on a classic comfort food. By swapping heavy cream for protein-rich Greek yogurt and utilizing a smarter biscuit-topping method, this recipe provides a satisfying, creamy texture without the heaviness of traditional versions. Packed with lean chicken breast and colorful mixed vegetables, it is a perfectly balanced, fiber-rich meal that is both comforting and nourishing for the whole family to enjoy on any occasion.
Ingredients
2 cups cooked chicken breast, diced
2 cups mixed vegetables (carrots, peas, corn)
1.5 cups chicken broth
3/4 cup plain Greek yogurt
2 tablespoons olive oil
1 small onion, diced
2 tablespoons all-purpose flour
1 teaspoon dried thyme
1 package refrigerated biscuit dough
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium heat and sauté the onion until translucent.
Stir in the flour and cook for 1 minute to create a roux base.
Slowly whisk in the chicken broth and cook until the sauce thickens.
Remove from heat and stir in the Greek yogurt, diced chicken, mixed vegetables, thyme, salt, and pepper.
Arrange the biscuit dough pieces evenly over the top of the chicken mixture in the skillet.
Bake for 20-25 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
Let the pie rest for 5 minutes before serving.
Notes
Ensure your Greek yogurt is at room temperature before adding it to the hot broth to prevent curdling. You can substitute fresh chicken breast with pre-cooked rotisserie chicken to save time. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 35
- Category: Healthy Comfort Food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 4g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg