I hope you all had a fun weekend! Here’s a few of my highlights: As for the food, I’m so excited to share this recipe with you today! But I’m gonna go ahead and admit right now that I don’t think I had chicken pot pie for the first time until I made it a couple of years ago. I don’t remember it growing up and it’s not something I’ve ever had at a restaurant or a friend’s house. But something about it called to me. The creamy chicken and veggies, the crusty topping, the all-in-one comfort food goodness. Who could resist? And something about it called to you because several of you have asked for a lightened-up chicken pot pie recipe. So I started to play with it. And right off the bat I had the filling figured out. The chicken, veggie and gravy combo was spot on. It was easy, it was healthy — no cream here — and it was pretty quick to put together. I ran it by several others - people who DID grow up with this dish - and they said the flavor was perfect. The topping, though, is where I’ve roamed. I tried a homemade pie crust and it was OK. (I also cheated and tried a store-bought pie crust and it was super quick and just fine but still not great.) Then I decided what this recipe needed was something thicker for the topping, something more filling, something worthy of covering that delicious creamy chicken and veggies mixture waiting underneath. So I basically made a huge homemade drop biscuit and plopped it on top. And OH, was that not the perfect thing to do! Maybe it’s the Southerner in me that leans towards the biscuit pot pie topping or maybe it’s that it’s quick and easy and lazy, but still homemade and healthyish. Or that it’s ALL kinds of biscuit deliciousness piled up thick and high on top, just waiting for you to dig down into it. THIS is my topping of choice, no doubt about it. So let’s talk details and get cooking. You can also check out my Google web story for this chicken pot pie recipe. And see my crock pot chicken pot pie for a different version. Or if you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
Quantity: My portion here is for a hearty 6 servings. If you want a smaller portion, you can do ⅔ the recipe (still just use 1 egg for the biscuit topping) and bake it in a smaller casserole dish. I’ve done that too. Chicken: I use a rotisserie chicken for this - white and dark meats - but you can use all of one or the other or use some leftover roasted chicken. Or even crock pot shredded chicken. Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. You can leave it in the fridge overnight to thaw or just thaw it under running water for a minute or so. Topping: If you want a different topping, you can certainly use a store-bought or homemade pie crust. But this biscuit topping is killer.
I’ve also thought I want to experiment with a potato crust, though that’s straying into shepherd’s pie territory I suppose. I’ll get back to you on that one. Last thing, let’s talk about what to do with any leftovers. Leftover chicken pot pie, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat on the stove or in the microwave until warmed through. (Be sure to keep the biscuit crust on top and as separate as possible so it doesn’t get soggy.) Whether you grew up enjoying this down-home favorite or you’re a late-in-life chicken pot pie convert like me, I hope you give this easy healthy chicken pot pie with biscuit top a try. It’s sure to give you the warm fuzzies. And if you do, please comment below or tag me on Instagram. I love hearing from you! XO, Kathryn P.S. You may also enjoy this classic chicken and dumplings for another comfort food recipe. Chicken: I use a rotisserie chicken for this - white and dark meats - but you can use all of one or the other or use some leftover roasted chicken. Veggies: The frozen veggie mix I use is peas, carrots, corn and green beans. Get your favorite mix. Flour: I use white whole wheat flour but you can substitute all-purpose flour for the biscuit topping. Topping: If you want a different topping, you can certainly use a store-bought or homemade pie crust. But this biscuit topping is killer. (You could also just serve this with some biscuits made from a can if you like.) Leftovers: Leftovers, once cooled, can be stored in a covered container in the refrigerator. It helps to make sure the biscuit crust stays on top and doesn’t get soggy.
