Lightened-Up Chicken Pot Pie
Prep time
Cook time
Total time
I'm on a mission to lighten-up some of those favorite comfort food classics! This version of chicken pot pie is just as creamy and hearty as the original!
Yield: 6-8 servings
  • 1 tbsp. olive oil
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp. all-purpose flour
  • ½ c. low-fat milk
  • 1 (14 oz) can low-sodium chicken stock
  • 1 head cauliflower, steamed and pureed
  • 1 large carrot, diced
  • 2 stalks celery, sliced
  • 1 c. frozen veggies, thawed (peas, green beans, corn etc)
  • 1 lb. grilled chicken breast or rotisserie chicken, cubed
  • ¼ tsp. dried thyme
  • ¼ tsp. dried sage
  • ⅛ tsp. cayenne pepper
  • salt and pepper to taste
  • For the biscuit topping:
  • 1 c. all-purpose flour
  • ½ c. regular or white whole wheat flour
  • 1 tbsp. sugar
  • 1 tbsp. baking powder
  • ¼ tsp. dried thyme
  • ¼ tsp. salt
  • ¾ c. low-fat buttermilk*
  • 4 tbsp. unsalted butter, cold and cubed
  • 2 oz. reduced fat cream cheese, cold
  1. Preheat the oven to 425 degrees.
  2. In a Dutch oven or large oven-safe pot over medium heat, add the olive oil. Add onion and garlic and sauté until tender and transparent. Add the carrots and celery. Cook for 3-4 minutes. Sprinkle the flour over top and whisk constantly until the flour turns lightly golden in color. Slowly pour in the chicken stock, cauliflower puree, milk and spices, whisk to combine. Raise the heat to medium-high and simmer for 10 minutes. Add the thawed veggies and chicken, simmer for an additional 10 minutes or until thick.
  3. Meanwhile, to make the biscuit topping, in a large mixing bowl, combine the flours, sugar, baking powder, thyme and salt. Whisk gently to combine. Add the cold cubed butter and cream cheese. With a pastry blender, work until pea-size clumps form. Pour in the buttermilk and mix until the dough becomes moist and no loose pockets of flour remain. Arrange the dough over the top of the filling by forming palm size balls and placing them ¼ inch apart. Brush the tops of the biscuits with additional buttermilk (totally optional).
  4. Place in oven and bake for 20 minutes or until the tops of the biscuits turn golden brown. Remove from oven and let stand for 5-10 minutes before serving.
*You can make your own low-fat buttermilk by combining ¾ c. low-fat milk with 2 tsp. lemon juice or white vinegar and allowing it to sit for 5 minutes or until curdled.
- I like to use Ziploc steam bags to "steam" my cauliflower in. I just chop up the head of cauliflower, put it in the bag, steam it and then puree it in my mini food processor. It's quick and easy!

Recipe source: Life Made Simple
Recipe by Life Made Simple at