Lightened-Up Chicken Pot Pie Recipe
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!
Servings: 8 servings
Calories: 337kcal
Ingredients
- 1 Tbsp olive oil
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 Tbsp all-purpose flour
- 1/2 cup 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 cup frozen veggies (peas, green beans, corn, etc) thawed
- 1 lb grilled chicken breast or rotisserie chicken cubed
- 1/4 tsp 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.
- 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.
- 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).
- 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.
Notes
*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!
- 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!
Nutrition
Calories: 337kcal | Carbohydrates: 33g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 240mg | Potassium: 768mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2985IU | Vitamin C: 39mg | Calcium: 168mg | Iron: 3mg