Comforting Chicken Pot Pie
Serving up a lighter version of a classic favorite: Chicken Pot Pie
If you live in the Northern part of the United States, spring is just around the corner and yet, winter is still here. Everyone still wants to warm up beside a fireplace, with a bowl of comforting recipes passed down by generations, without the extra calories.
One of those classic and traditional winter comfort foods is the Chicken Pot Pie. A decadent and creamy chicken and vegetable filling served topped with buttery, flaky biscuits. A delicious dream during a winter storm. But with the classic recipe, comes the endless amount of calories that we’re trying to avoid if you’re hoping to stick to your resolutions. Fear not, I’ve recreated this recipe and lightened up the ingredients – the biscuits are made with coconut oil and yogurt; the creamy chicken filling is packed with fresh vegetables and a rich, chicken stock-based sauce with just a splash of fresh whole milk for the classic texture.
This one-pot dish is quick to put together, as long as you take a couple of minutes to let the flavors meld. My favorite way to do this (and speed up the cooking process at the same time), is to cover the pan with the lid and over medium heat steam the vegetables and chicken together. It also helps add extra flavor with a Garlic Herb seasoning blend as the steam moves around the pan and creates delicious juices. Once steamed through, a quick addition of flour and mostly chicken stock as the filling base, with a splash of milk, make this filling one you’ll be coming back for seconds.
The biscuits come together quickly in one bowl and I recommend adding any extra herbs you have around in the kitchen along with the Garlic Herb seasoning blend. Some of my favorite fresh herbs include rosemary and thyme – warming herbs that work well in winter recipes. Try this comforting recipe this winter season and you’ll not only warm yourself up, but feel like you’re eating a healthier version of the classic!
Lightened-Up Chicken Pot Pie
Prep Time: 20 minutes
Bake time: 20 minutes
For the filling:
1 tablespoon coconut oil
2 large skinless, boneless chicken breast, chopped
2 1/2 tablespoons Garlic Herb Seasoning
1 tablespoon kosher salt
1 large yellow onion, finely diced
2 large carrots, peeled and finely diced
3 stalks celery, finely diced
1 clove garlic, chopped
1 cup frozen peas
2 1/2 tablespoons flour
1 1/2 cup chicken stock
1/2 cup whole milk
For the topping:
2 cups self-rising flour
1 tablespoon Garlic Herb Seasoning
1/2 tablespoon kosher salt
1/4 cup coconut oil
1 cup Greek yogurt
1. Preheat the oven to 400 degrees F.
2. In sauté pan over medium heat, melt the coconut oil. Once heated, add the chopped, seasoned chicken and let sear for about five minutes before stirring.
3. Stir and add the salt, onion, carrots, celery, and garlic. Lower heat and cover for 10 minutes, to cook vegetables through.
4. Meanwhile, make the biscuit topping by mixing the dry ingredients with the oil. Add the yogurt and knead until all is incorporated. Pat onto the counter and cut out small discs. Set aside.
5. To the filling, add peas and flour; stir to cook flour.
6. Incorporate chicken stock and milk, stirring to mix in the flour and thicken the filling. Once thickened, top with biscuits and bake for about 15-20 minutes, until biscuits are golden brown. Serve immediately.