Chicken Pot Pie

Recipe posted in: Flex Meals & Snacks, Lunches & Dinners, Main Courses
chicken pot pie

Comfort food is undeniably irresistible, but when it comes to eating healthy, we often feel limited in our options. However, we’re here to reassure you that there’s no need to give up your favorite comfort foods. Indulging in them can still be a part of your balanced lifestyle! Don’t miss out on this scrumptious Chicken Pot Pie Recipe, a perfect addition to your weekly menu. Discover the joy of savoring delightful comfort food while staying on track with your health goals.

This recipe is perfect for a packed household, dinner party, or meal prep. It creates six servings, and is made with a combination of veggies, spices, olive oil, and chicken breast.

The mouthwatering Chicken Pot Pie features a crispy, flaky, and golden biscuit topping made with whole wheat pastry flour. Onions and garlic contribute to the unmistakable flavor, while chicken provides protein and celery, carrots, parsnips, and peas add nutrition. Creaminess is achieved with the addition of milk, and chicken broth brings the classic dish together.

Topped with the homemade biscuit topping, your taste buds will be counting down the minutes until the timer goes off on the oven. We know, it’s hard to believe this dish can get any better, but this Chicken Pot Pie recipe has only 266 calories per-serving—so it’s the perfect classic, comfort food to add to your menu when you need a pick-me-up but don’t want to fall off track.

On a Nutrisystem weight loss plan? You can log one serving in the NuMi app as one SmartCarb, two PowerFuels and half a vegetable.

Servings: 6

Calories per Serving: 267

On Nutrisystem, Count As: 1 SmartCarb, 2 PowerFuels and ½ Vegetable

Ingredients:

  • 2 tsp. olive oil
  • 1 pound chicken breast, chopped into bite-sized pieces
  • 2 Tbsp. water
  • 1 yellow onion, finely diced
  • 1 cup celery, finely diced (about 3 celery stalks)
  • 1 cup carrots, peeled and finely diced (about 2 large)
  • ½ cup parsnips, peeled and finely diced (about 1 large)
  • 1 Tbsp. minced garlic
  • 1 tsp. dried thyme
  • ¾ cup plus 2 Tbsp. whole wheat pastry flour (divided)
  • ½ tsp. salt
  • ½ tsp. pepper
  • 2 cups low sodium chicken broth
  • 1 cup frozen green peas
  • ½ cup skim milk
  • ½ tsp. baking powder
  • ½ cup skim milk
  • 2 Tbsp. butter, melted
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 375°F.
  2. Heat 2 tsp. olive oil in a large cast-iron skillet or dutch oven over medium-high heat. Cook chicken, turning frequently and until no longer pink for about 5 to 7 minutes. Transfer chicken to a bowl and set aside.
  3. Return pan to stove and add water, onion, celery, carrots, parsnips, garlic and thyme. Cook for 5 minutes.
  4. Add whole wheat pastry flour, salt and pepper to pan and cook, stirring constantly for 1 minute.
  5. Pour in chicken broth and bring to a boil, then reduce to a simmer for 5 to 7 minutes. Add green peas, milk and chicken and continue to simmer until sauce has thickened (for about 5 minutes).
  6. For whole wheat biscuit topping: Stir together 3/4 cup pastry flour, 1/2 tsp. baking powder, 1/2 cup skim milk and 2 Tbsp. of melted butter in a small bowl. Season with salt and pepper.
  7. Once pot pie mixture has thickened, remove from heat. Spoon small dollops of biscuit mixture on top and spread (it does not need to be even).
  8. Bake in preheated oven for approximately 30 minutes or until biscuit topping is golden brown and filling is bubbly.
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