Low-Fat Classic Chicken Pot Pie
A comforting low-fat chicken pot pie with a flaky biscuit crust, packed with vegetables and tender chicken, perfect for a wholesome family dinner or casual gathering.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine drained mixed vegetables, drained cooked chicken, low-fat cream of chicken or mushroom soup, and thyme if desired.
- Pour the vegetable mixture into a greased 2-quart casserole dish.
- In a small bowl, mix the reduced-fat biscuit mix and skim milk with a fork until well combined.
- Drop a tablespoon of the biscuit mixture at a time over the vegetable mixture to form a crust.
- Bake uncovered for 30 to 35 minutes or until the crust is golden brown and the filling is hot.
Tips & Substitutions
For a more flavorful filling, consider adding herbs like rosemary or parsley. You can substitute the canned chicken with shredded rotisserie chicken for extra taste. If you prefer a vegetarian option, replace the chicken with extra mixed vegetables or beans. For a gluten-free version, use a gluten-free biscuit mix. This dish is a great way to use up leftovers from your Chicken Breast Or Pork Chops.
Serving Suggestions
Serve the pot pie warm, garnished with fresh parsley for added color. It pairs beautifully with a simple side salad or steamed green beans for a complete meal. For a heartier option, serve alongside a slice of crusty whole-grain bread. This dish also complements other American recipes, making it a versatile addition to your dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the pot pie in the oven at 350°F for about 15-20 minutes until heated through, or microwave individual portions for 1-2 minutes. Cover with a damp paper towel to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Low-Fat Classic Chicken Pot Pie contains roughly 413 calories, with 9g protein, 70g carbohydrates, and 11g fat. It is an excellent source of iron (31% of the Daily Value), vitamin A (29% of the Daily Value), and calcium (27% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 661mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the chicken pot pie?
Yes, you can freeze the assembled but unbaked chicken pot pie. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. When you're ready to bake it, thaw in the refrigerator overnight and bake as directed. This is a great way to have a homemade meal ready to go at any time.
How can I make the crust flakier?
For a flakier biscuit crust, try chilling the biscuit mix and milk before combining. Additionally, don’t overmix the biscuit dough; mix just until combined. If you want a richer flavor, you can add a tablespoon of melted butter or olive oil to the biscuit mixture for extra moisture and flakiness.
What can I use instead of mixed vegetables?
If you don't have mixed vegetables on hand, you can substitute with fresh or frozen peas, carrots, corn, and green beans. Alternatively, you can add your favorite vegetables such as diced potatoes or bell peppers for a unique twist. Feel free to get creative with what you already have in your pantry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).