Healthy Chicken Pot Pie with Biscuits
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 Yellow Onion, Chopped
  • 3 Carrots, Chopped into Bite Size Pieces
  • 1 Cup of Frozen Peas, Thawed
  • 2 Garlic Cloves, Minced
  • 3 Tablespoons of Fresh Parsley, Chopped or 1 Tablespoon of Dried
  • ¼ Teaspoon of Dried Thyme
  • 2 Cups of Fat Free Chicken Broth
  • ¼ Cup of All Purpose Flour
  • ⅔ Cup of Fat Free Half & Half
  • Salt/Pepper to Taste
  • 3 Cups of Shredded or Cubed Cooked Chicken Breast or Rotisserie Chicken (Skin Removed)
  • 12 Ounce Can of Pillsbury Flaky Layers Buttermilk Biscuits (Use 8 Biscuits)
  • Butter Flavored Vegetable Cooking Spray
  • Preheat oven to 350 degrees.
  1. Spray a large skillet generously with butter flavored cooking spray and put over medium heat. When hot, add in onion and the carrots. Saute for about 15 minutes or until the onions are translucent. If they start to stick, add a few droplets of water.
  2. Add in the peas, garlic, parsley, thyme and flour and cook for 5 minutes making sure to coat the vegetables with flour.
  3. Add the chicken broth and half and half and cook over low heat until the sauce thickens.
  4. Season to taste with salt/pepper and add in the cooked chicken.
  5. Spray a 2 quart baking dish with the vegetable cooking spray. Add the entire chicken mixture. Arrange 8 biscuits on top of the chicken mixture.
  6. Bake for 20 minutes or until the biscuits are browned.
  7. This makes 4 servings with 2 Biscuits + Pot Pie Filling divided evenly per person. On Weight Watchers Blue and Purple Plan each serving is 6 SP and on the Green Plan, it is 9 SP per serving.
Recipe by Dee Dee Does at