Biscuit Topped Chicken Pot Pie Recipe
Creamy filling, tender vegetables, and soft biscuit topping make Biscuit Topped Chicken Pot Pie a satisfying meal that feels hearty without being overly rich.
Servings: 8 servings
Calories: 333kcal
Equipment
Ingredients
- 1 Tbsp olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1/2 cup low-fat milk
- 1 (14) ounce can low-sodium chicken stock
- 1 head cauliflower steamed and pureed
- 1 large carrot diced
- 2 stalks celery sliced
- 1 cup frozen veggies (peas, green beans, corn, etc.) thawed
- 1 lb grilled chicken breast or rotisserie chicken cubed
- 1/4 teaspoon dried thyme
- 1/4 tsp dried sage
- 1/8 tsp cayenne pepper
- salt and pepper to taste
For the Biscuit Topping
- 1 cup all-purpose flour
- 1/2 cup regular or white whole wheat flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 3/4 cup low-fat buttermilk*
- 4 Tbsp unsalted butter cold and cubed
- 2 oz reduced fat cream cheese cold
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- In a Dutch oven or large oven-safe pot over medium heat, add the olive oil. Add the onion and garlic and sauté until tender and transparent. Add the carrots and celery. Cook for 3–4 minutes. Sprinkle the flour over the top and whisk constantly until the flour turns lightly golden in color. Slowly pour in the chicken stock, cauliflower purée, milk, and spices, whisking to combine. Increase to medium-high heat and simmer for 10 minutes. Add the thawed veggies and chicken. Simmer for an additional 10 minutes or until thick.
- Meanwhile, to make the biscuit topping, in a large mixing bowl, combine the flour, sugar, baking powder, thyme, and salt. Whisk gently to combine. Add the cold cubed butter and cream cheese. Using 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).
- Place in the oven and bake for 20 minutes or until the tops of the biscuits turn golden brown. Remove from the oven and let stand for 5–10 minutes before serving.
Notes
*You can make your own low-fat buttermilk by mixing ¾ cup low-fat milk with 2 teaspoons lemon juice or white vinegar and letting it sit for 5 minutes until curdled.
-I like using Ziploc steam bags to “steam” the cauliflower. Just chop the head, steam it in the bag, then puree it in a mini food processor. It’s quick and easy!
STORE Biscuit Crust Chicken Pot Pie leftovers in an airtight container in the fridge for up to 4 days. To FREEZE, let the pot pie cool completely, then cover tightly with foil or transfer to a freezer-safe container for up to 2 months. For best results, thaw in the fridge overnight before reheating.
When REHEATING, warm individual portions in the microwave or place the whole dish in a 350 degrees Fahrenheit (175 degrees Celsius) oven, covered with foil, until heated through. If the filling has thickened, stir in a splash of broth or milk to bring back its creamy texture.
Nutrition
Calories: 333kcal | Carbohydrates: 32g | Protein: 26g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 395mg | Potassium: 621mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2942IU | Vitamin C: 39mg | Calcium: 190mg | Iron: 3mg
