Lightened Biscuit Topped Chicken Pot Pie

17 Sep

Adapted from Hungry Mom on the Run’s Leftovers Chicken Pot Pie recipe, I present to you the feel less guilty version of Biscuit Topped Chicken Pot Pie!  I’ve made the Chicken Pot Pie from Hungry Mom on the Run a number of times but with the top and bottom pie crusts.  Bryan requested a biscuit topped version based on a yummy experience he had at home once upon a time.  The pie filling in this recipe has been a winner a number of times so stuck to what we knew was good.  This was course 2 of 3 for football eats yesterday.  The various array of dips and the Rolo Cake Mix Bars as the other courses leave me waddling around today.  See you later Cardio Kickbox class.  Without the other two courses, you’ll still feel light as a feather though.  Enjoy!


  • 3 cups low sodium chicken broth
  • 2 cups cooked and shredded chicken (grab a rotisserie chicken for convenience sake!)
  • 1 cup frozen veggies (good mix I’ve found is one with peas, corn, lima beans, and green beans)
  • 1 cup frozen veggies, defrosted and excess water dabbed away with paper towel
  • 3 TBSP olive oil
  • 4 TBSP flour
  • 1/3 cup milk, 1% or skim
  • 1/2 cup fat free plain greek yogurt
  • a little thyme, fresh or dry
  • salt and pepper, to taste
  • 1- 7.5 oz can of biscuits, reduced fat if you can find (2 cans pictured above, but I only need one)
  • 1 egg and dash of water for a simple egg wash
  • large disposable foil pie plate


  1. Preheat oven to 425 degrees.
  2. In a medium-large pot, add chicken broth, thyme, and your defrosted veggies over a medium heat.  Bring to a low boil.
  3. In another large saucepan, have your milk ready to go and whisk together flour and olive oil over a medium-low heat.  Immediately add your 1/3 cup milk to avoid lumps (I’ve messed this up a few times). Add your veggie broth and continue whisking away.  
  4. Add chicken, greek yogurt, frozen veggies, and salt and pepper and heat through.  Meanwhile, crack egg in a bowl and mix with  water for your egg wash.                                                        
  5. Pour into foil pie plate and arrange biscuits atop the chicken pot filling.  With a pastry brush, paint the top of each biscuit with the egg wash.  (Photo below is pre- egg wash)                 
  6. Pop into the oven for around 20-25 minutes or until the biscuits have a pretty deep golden brown hue like the photo at the beginning of the post.  Enjoy!

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