Overview
This lighter version of a classic chicken pot pie keeps all the cozy flavors — tender chicken, veggies, and a creamy sauce — but trims the calories and fat by using light ingredients and a simple crust. Perfect for a family dinner or meal prep!
Ingredients
Filling:
- 2 cups cooked, shredded chicken breast (skinless)
- 1 cup frozen mixed vegetables (peas, carrots, corn, green beans)
- 1 small onion, chopped
- 1 cup low-sodium chicken broth
- ½ cup low-fat milk (or unsweetened almond milk)
- 2 tablespoons flour (or cornstarch for gluten-free option)
- 1 tablespoon light butter or olive oil
- Salt and black pepper, to taste
- ½ teaspoon thyme or poultry seasoning (optional)
Crust:
- 1 cup reduced-fat biscuit mix (like Bisquick Light)
- ½ cup low-fat milk
- 1 egg
Directions
- Preheat oven to 375°F (190°C).
- In a nonstick pan, heat butter or oil. Add onions and cook until soft.
- Stir in flour, then slowly add broth and milk, whisking until thickened.
- Add cooked chicken, vegetables, salt, pepper, and thyme. Mix well and remove from heat.
- Pour mixture into a lightly sprayed 9-inch pie dish.
- In a bowl, mix biscuit mix, milk, and egg; pour evenly over the chicken filling.
- Bake 25–30 minutes or until golden brown.
- Let cool slightly before serving.
Nutrition (Per Serving – 1/6 of Pie)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Protein | 22 g |
| Carbohydrates | 18 g |
| Fat | 8 g |
| Fiber | 2 g |
| WW Points | 5–6 (depending on ingredients used) |
