Skinny Chicken Pot Pies
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!
Servings: 4
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
Serving: 1ramekin | Calories: 286kcal | Carbohydrates: 36g | Protein: 24g | Fat: 4g | Fiber: 2g