You’ll Love This Guilt-Free Chicken Pot Pie: Easy Peasy!
The Skinny Twist on a Classic Comfort FavoriteChicken pot pie is the ultimate comfort food classic—but traditional and frozen versions can be packed with calories, saturated fat, and heavy crust. This lighter version gives you all the creamy, cozy goodness you crave without weighing you down.Instead of a double buttery crust, this recipe features a fluffy, golden biscuit baked right on top. Inside? Tender chunks of lean chicken breast, loads of colorful vegetables, and a rich, creamy sauce made with reduced-fat milk—no heavy cream required. It’s hearty, satisfying, and surprisingly light!At just 266 calories and 6g of fat per serving, this guilt-free chicken pot pie is perfect for busy weeknights, Sunday supper, or whenever you’re craving comfort food done smarter.
Why You’ll Love This Chicken Pot Pie, Skinny-fied
My low-calorie skinnyfied chicken pot pie offers the best of both worlds: comfort food indulgence without the guilt. Imagine that warm, cozy embrace of a classic pot pie, packed with juicy chicken, tender veggies, and a creamy sauce, but lighter on the waistline. It's a win for your taste buds and your health goals! This lighter version keeps the soul-satisfying flavors intact, thanks to smart ingredient swaps like lean protein, low-fat dairy, and broth-based sauces. It's a perfect example of how you can indulge in your cravings without sacrificing your well-being, leaving you feeling happy, full, and energized, not weighed down. It's a dish that nourishes both your body and your spirit, making it a true winner for comfort food lovers with a health-conscious skinnyfied twist.Ingredients for Chicken Pot Pie, Skinnyfied
Broth (3 cups):- Swanson's reduced-sodium chicken broth: Provides the base flavor for the stew without excess sodium. Feel free to substitute with your favorite low-sodium broth, like vegetable or even mushroom for a deeper umami.
- Flavor considerations: Adding herbs like bay leaf, thyme sprigs, or peppercorns to the broth while simmering can enhance the overall flavor.
- 1.5 cups onions, chopped: Adds sweetness and aroma to the base. Dice or finely chop for even distribution and quicker cooking.
- 1 cup potatoes, cubed: Contributes creamy texture and heartiness. Choose starchy potatoes like russets for thickening, or waxy potatoes like Yukon Golds for a firmer bite.
- 1 cup sweet potatoes, cubed: Adds natural sweetness and vibrant color. Similar to regular potatoes, choose based on desired texture.
- 1 cup carrots, peeled and chopped: Offers vibrant color, sweetness, and a slight crunch. Dice or julienne for even cooking.
- 1 cup celery, sliced: Adds a subtle earthy flavor and textural contrast. Slice thinly for even distribution.
- 1 pound boneless, skinless chicken breasts: Provides the main protein source. Cut into bite-sized pieces for even cooking and distribution. Chicken thighs can be substituted for richer flavor but slightly higher fat content.
- 1.5 cups frozen peas: Adds pops of sweetness and vibrant green color. No need to thaw beforehand.
- 1.5 cups reduced-fat milk: Lightens the sauce while still providing creaminess. Use skim milk for an even lighter option.
- ½ cup + 1 tablespoon all-purpose flour: Creates a roux for thickening the sauce. Use whole wheat flour for added fiber and nutrients.
- 2 tablespoons fresh thyme or 1 teaspoon dried: Infuses the dish with an herbal, earthy aroma. Adjust based on preference.
- ¼ teaspoon salt and pepper: Enhances overall flavor. Season to taste after cooking.
- 1 package Pillsbury Golden Layer Flaky Biscuits (100 calories each): Provides a classic pot pie topping with reduced calorie count. Feel free to use puff pastry squares or homemade biscuit dough for more customization.
How to Make Chicken Pot Pie, Skinnyfied
Preparation (10 minutes):- Gather your ingredients: Make sure you have all the listed items on hand, including the 11x7 baking dish, cooking spray, whisk, colander, and foil-lined baking sheet.
- Prep the vegetables: Peel and chop the onions, potatoes, sweet potatoes, and carrots. Slice the celery. No need to thaw the frozen peas.
- Cook the broth: Preheat your oven to 350°F (175°C). Pour the chicken broth into a large pan and bring it to a boil over medium heat.
- Add the veggies: Once the broth boils, stir in the chopped onions, potatoes, sweet potatoes, carrots, and celery. Bring the mixture back to a boil, then reduce heat to low, cover the pan, and simmer for 6 minutes.
- Incorporate the protein and peas: Add the chicken pieces and frozen peas to the pan. Break up the chicken pieces slightly for even cooking. Bring the mixture back to a boil, then reduce heat to low, cover, and simmer for another 5 minutes.
- Separate the solids and liquids: Place a colander over a large bowl. Carefully pour the chicken, vegetable, and broth mixture into the colander. This will separate the cooked ingredients from the broth.
- Thicken the sauce: Return the strained broth to the pan and increase the heat to medium. In a separate small bowl, whisk together the flour and milk until smooth. Gradually whisk the milk mixture into the hot broth, stirring constantly.
- Cook until thickened: Continue whisking and cook the sauce for about 5 minutes, or until it thickens to your desired consistency.
- Season and combine: Add the cooked chicken, vegetables, thyme, salt, and pepper to the thickened sauce in the pan. Stir everything together to combine.
- Prepare the baking dish: Lightly coat your 11x7 baking dish with cooking spray. Pour the chicken and vegetable mixture into the dish.
- Top with biscuits: Open the package of biscuits and separate them. Gently place each biscuit on top of the chicken mixture, evenly covering the surface.
- Bake until golden: Place the baking dish on the foil-lined baking sheet and bake for 14 minutes, or until the biscuits are golden brown.
Helpful Tips About this Recipe
Serves 8 (each serving, ⅛ of recipe and 1 biscuit)
Food Facts
The pot pie dates back to the medieval era. In fact, savory pies were an important part of any royal chef’s menu. Recipes for pot pies appeared back in 1877. In those days they used a deep pot lined with a crust. They didn’t eat the crust. It was there to protect the stew from the flavor of the metal. Swanson’s introduced the first frozen pot pie in 1951!
Shopping Tips
You can find Pillsbury Biscuits in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit.
Storage Tips
If you’re cooking for one or two people, don’t let this stop you from making this wonderful pot pie. It freezes great. Divide the leftovers into single-serving containers and freeze. WW FreeStyle SmartPoints 6-Blue
WW SmartPoints 8-Green
The pot pie dates back to the medieval era. In fact, savory pies were an important part of any royal chef’s menu. Recipes for pot pies appeared back in 1877. In those days they used a deep pot lined with a crust. They didn’t eat the crust. It was there to protect the stew from the flavor of the metal. Swanson’s introduced the first frozen pot pie in 1951!
Shopping Tips
You can find Pillsbury Biscuits in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit.
Storage Tips
If you’re cooking for one or two people, don’t let this stop you from making this wonderful pot pie. It freezes great. Divide the leftovers into single-serving containers and freeze. WW FreeStyle SmartPoints 6-Blue
WW SmartPoints 8-Green
| SKINNY FACTS: for 1 serving (each serving, ⅛ of recipe and 1 biscuit) 266 calories, 6g fat, 2.6 sat. fat, 31mg chol, 38g carbs, 20g protein, 4g fiber, 653mg sodium, 8g sugar |
| FACTS: for Freestyle SmartPoints 190 calories, 2g sat fat, 6g protein, 5g sugar |
You'll Love This Guilt-Free Chicken Pot Pie: Easy Peasy!
Ingredients
- 3 cups Swanson’s reduced-sodium chicken broth or your favorite
- 1½ cups onions, chopped
- 1 cup potato, peeled and cubed (½ inch cubes)
- 1 cup sweet potato, peeled and cubed (½ inch cubes)
- 1 cup carrots, peeled and chopped
- 1 cup celery, sliced
- 1 pound chicken breasts (boneless, skinless), cut into bite-size pieces
- 1½ cups frozen peas (not defrosted)
- 1½ cup reduced-fat milk
- ½ cup plus 1 tablespoon all-purpose flour
- 2 tablespoons fresh thyme, chopped or 1 teaspoon dried
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 package Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), see shopping tip
Instructions
- Preheat oven to 350 degrees. In a large pan, add chicken broth and bring to a boil.
- Stir in onions, potato, sweet potato, carrots, and celery. Bring back to a boil, reduce heat, and cover. Simmer for 6 minutes.
- Add chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover, and cook for 5 minutes.
- Place a colander into a large bowl. Pour chicken, vegetables, and broth into a colander. Add strained broth back to the pan. Set aside chicken and vegetables.
- In a separate small bowl, add flour. Gradually add milk to the flour stirring with a whisk, until well blended.
- Increase heat to medium with the broth. Stir in milk/flour mixture with a whisk. Cook for 5 minutes or until thickened. Stir often.
- Add back chicken and vegetables, along with thyme, salt, and pepper. Mix well.
- Coat an 11 x 7 baking dish (see Shopping Tip) with cooking spray and pour in the chicken stew.
- Open the package of biscuits, separate them, and place on top of chicken stew. Line them evenly over top.
- Place the pie on a foil-lined baking sheet and bake for 14-16 minutes until the biscuits are real golden brown. Note: If they are not browned enough for your liking, or they still don’t bake completely, remove and place biscuits on a baking sheet and continue to bake in a 350-degree oven until real golden brown, about 6-10 minutes. Or bake biscuits separately on a baking sheet while the casserole is baking. If baked separately, follow biscuit instructions.
- To serve, spoon into each bowl and top with 1 biscuit. There will be two extra biscuits for whoever wants it.
Nutrition
Calories: 266kcalCarbohydrates: 38gProtein: 20gFat: 6gSaturated Fat: 2.6gCholesterol: 31mgSodium: 653mgFiber: 4gSugar: 8gBlue Smart Points: 6Green Smart Points: 8Plus Points: 7
Tried this recipe?Let me know how it was!
I’m so happy you try this pot pie recipe. Thanks so much for letting me know, Cynthia! It’s been a favorite on Skinny Kitchen for many years now.
All the best,
Nancy
I just made this for the first time and it was delicious! It’s always good to have a new chicken recipe and I’ll be putting this one in regular rotation. Thank you so much.
No problem Theresa, You can easily substitute the peas with vegetables such as corn, zucchini, mushrooms. Or just use carrots. This is a very flexible recipe.
Best of luck,
Nancy
My husband hates peas. What can I substitute?
I love your feedback, Rackel. Thanks so much!!! And your seasonings sound great. This recipe is so flexible you’ve shown that you can make some additions and still love it!
All the best,
Nancy
I made this for my family and they loved it, they kept saying how good it was and they didn’t even know it was a healthier chicken pot pie. It’s much easier than most chicken pot pie recipes that I’ve seen, and the chicken cooked so fast, I love this recipe, it’s delicious and guilt-free. The only thing I changed is the seasoning, I used some paprika, chili powder, a little bit of tony’s cajun seasoning, and more black pepper. It was Great.
No problem Debbie, Mine were small too. If someone uses the larger ones, they can cut 1/4 off the biscuit before it’s baked. Or they can easily use the larger ones, just know the Skinny Facts will be higher.
My best,
Nancy
Sorry for all the questions I just really want to make this for my husband as chicken pot pie is one of his favorites. The biscuits that you use are they the bigger ones? The 100 calorie ones I found are small.
Debbie,
This recipe uses 8 biscuits. There will be two extra biscuits for whoever wants it.
Serves 8 (each serving 1 biscuit)
If your package only has 6, that’s fine. If you end of freezer your leftovers, next time you serve it you can make more biscuits if desired.
How many biscuits do you use in this recipe? I could only find the 100 calorie ones in a small package of 6 biscuits and they are small.
I usually buy them at Vons/Safeway, Target, or Food 4 less.
Best of luck!
Nancy
I can’t find these biscuits with only 100-110 calories any where, where do you get yours? I would love to make these.
You could definitely do that, Jamie. I would wait and bake the biscuits on the side and top each serving with one when the casserole is ready. Or you could bake the biscuits anytime, and heat them before serving.
All the best,
Nancy
Hi! I was wondering, could I make the chicken stew a day before, refrigerate overnight and then cook it with the biscuits the next day?
I know my photo is deceiving. It’s best to use an 11 X 7 inch pan.
Enjoy!
My best,
Nancy