These Skinny Chicken Pot Pies are the ultimate single serving comfort food made healthier with zero butter or heavy cream! Easy to make and your family will love this!
You asked for it so I delivered! Lightened-up chicken pot pies have been my highest recipe request for so long now and not just by you…um my boyfriend has literally been begging me to make this for over 2 years now.
Clearly I’m a terrible girlfriend.
Well to be honest, I’ve NEVER made chicken pot pies before and have always just assumed they would be really hard to make. Yes I’m aware I’ve just admitted to being an insanely lazy, pessimistic individual, but hey let’s move on.
All I have to say is fresh thyme, roasted chicken, fluffy biscuits…need I go on?? I really wanted to make my own dough for this, but I just love how quick and easy this is! The perfect weeknight dish (when your running home late from work per usual) to serve your family that is hearty and delicious, yet perfectly portioned and low in calories. You can’t go wrong!
And ohh how I wish you could see my kitchen right now. It. Is. EMPTY. I’m talking bare, desolate, completely void of anything remotely cooking related. To be honest, I kind of love and I kind of hate it. This weekend was spent packing since we’re officially moving next week (yay!!) so I thought I’d go ahead and get a jump start on my kitchen since 85% of the things I own are held there. Thankfully we knocked it out in one day and are now left with 4 plates, some silverware, a cutting board and like one pot. Sigh. Guess I won’t be cooking much this week, but I can’t begin to tell you how nice it is to have a clean, organized kitchen!
I suppose it’s not hard to organize 6 things.Still it’s nice to have clear counter tops and empty cupboards, makes cleaning a whole LOT easier. So if I’m lacking recipes the next two weeks, you know why. My apologies ahead of time.
Skinny Chicken Pot Pies
Ingredients
- 1 cup fat-free half and half
- 1 cup fat-free chicken broth
- 3 Tbsp. all-purpose flour
- 1 tsp. poultry seasoning
- 1 tsp. thyme
- 2 cups roasted skinless chicken breast, cubed
- 1 10 oz package frozen mixed veggies
- 4 green onions, chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 can, 7.5 oz refrigerated reduced-fat biscuits
Instructions
- Preheat oven to 425 degrees F.
- In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme. Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. Once mixture has thickened, remove from heat and stir in chicken, mixed veggies, green onions, salt and pepper. Cover to keep warm and set aside.
- Coat 5 (6 oz) ramekins with nonstick cooking spray.
- On a lightly floured surface, roll out 5 biscuits into 4-inch rounds. Evenly fill ramekins with chicken mixture and top each with a rolled out biscuit, pressing firmly around the sides of the ramekin to adhere. Pierce 4 holes in the top of the biscuits to vent and place in oven.
- Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try this. I pinned it 😉
My hubby BEGS for chicken pot pie all the time! I had been previously cutting corners with puff pastry (also a fast option), but I love the biscit idea too. Thanks Kelly!
I love chicken pot pie and yours looks delish!! Have you ever looked at the calories on the boxed stuff? Horrible!!! There near, if not over 1000 calories! Insane! Love your recipe! Thanks for keep us slim!
May have to make this for dinner this week…have never used fat-free half and half, but others have told me it works great. Family loves chicken pot pie, especially my tweenie son! Thx!
This sounds scrumptious and your photos are beautiful!
I’m so glad you put this up!! Chicken pot pies are pretty much my number 1 favorite food in the world; I can’t wait to try these!
Thank you! I’ve made the Chicken Pot Pie Soup so I’m pretty excited to try this recipe. Not to change the subject, but where did you get those spoons??
Pot pies are the BEST!!!! And I love that you lightened them up!
I make mine almost exactly the same! They are WONDERFUL!
Yum, these look so tasty! I wonder if I could alter it into a vegetarian recipe…
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I would use cooked quorn chick’n cutlets instead of chicken and vegetable broth.
I have made chicken pot pie with tofu. My family gobbles it up, even my meat lover husband. We skip the rolls and just use potatoes in the pie. I’ve had issues with the rolls not cooking all the way and staying soggy. Make sure you drain the tofu and use firm or extra firm
What a great idea! 🙂