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Chicken Pot Pie Comfort Food Dinner

There's nothing quite like chicken pot pie to warm your soul on a chilly evening! This deconstructed version gives you all the cozy, creamy goodness of the classic without the heavy pastry shell. Instead, we're topping it with a light biscuit that'll make everyone at your table feel like they're getting a big hug in a bowl!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breast, diced
  • 2 cups mixed frozen vegetables peas, carrots, corn, green beans
  • 1 medium onion diced
  • 2 medium potatoes peeled and diced
  • 2 cups low-sodium chicken broth
  • 1 cup low-fat milk 1%
  • 3 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can 6 oz reduced-fat refrigerated biscuits

Method
 

  1. Preheat oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat.
  2. Season chicken with salt and pepper, then cook for 5-6 minutes until browned and cooked through. Remove and set aside.
  3. In the same skillet, sauté onions for 3 minutes. Add diced potatoes and cook for 5 minutes, stirring occasionally.
  4. Sprinkle flour over the vegetables and stir well. Gradually add chicken broth and milk, stirring constantly.
  5. Add thyme, garlic powder, and frozen vegetables. Bring to a simmer and cook for 8-10 minutes until potatoes are tender and sauce has thickened.
  6. Return chicken to the skillet and stir to combine. Top with biscuits, evenly spaced.
  7. Transfer skillet to the oven and bake for 12-15 minutes until biscuits are golden brown. Let cool for 5 minutes before serving.