Chicken Pot Pie is one of my favorite dishes, but it’s very rich and not very healthy. I’ve got a fantastic recipe for pot pie that’s great for company. However, on a day-to-day basis, I want to make better choices.
I set out to adapt my recipe to make it more diet-friendly. The first thing I had to do was lose the pie crust. It’s delicious – one of my favorite parts of pot pie, really – but it’s very high in fat, so it had to go. Instead I used Pillsbury biscuits which have 66% less fat and 25% fewer calories.
The other big change I made was to omit the butter. I’ll admit I was a bit scared to do this because… well, butter is delicious. But I will say that I didn’t even miss it, and I’ll probably leave it out of my regular pot pie recipe from now on.
These changes made a big difference in the nutritional value of the dish – if you’re a fellow Weight Watchers pal, they cut the point value by more than half.
Have I mentioned how much I love my Rockcrok Everyday Pan? I have? Well, that’s just because it’s THAT awesome. Of course, I used it to make this heavenly dish, too… how could I not?
The first step is to cook the chicken. I prefer boneless skinless thighs because they’re more tender, and especially for a recipe where they’re cooked then baked, that’s important. On this day I chose to saute my chicken in the Rockcrok, but it could also be boiled or baked. You could also make it ahead (I love my Instant Pot) and have it ready to make this meal even quicker.
Set the cooked chicken aside in a large glass bowl. I recently discovered the joy of bear claws, so that’s what I use to cut my chicken into bite-sized pieces. It gives it the feel of slow cooked pulled meat. You can just cube it if you don’t have the claws.
Next is the sauce. Pour 1 cup of broth into the Rockcrok and bring to a boil. Add in the flour and use a flat bottom whisk to mix them until smooth. A regular skinny whisk will do, but you’ll have a few lumps.
When you first mix the broth and flour it will be like a thin paste, As you slowly add more broth it will thin out. Then add the milk and spices and bring to a slow boil. The sauce will thicken as it cooks and you’ll need to keep whisking it so it doesn’t burn or get clumpy.
Add the cooked chicken and vegetables to the sauce and stir them in. Get every piece covered in the sauce so you get the creamy goodness in every bite.
Place the biscuits on top of the mixture and bake for 10-12 minutes, until the biscuits are browned on top. Let it rest before serving – there’s no use eating a yummy meal if you can’t taste it because you burned your tongue.
- 1-1 1/2 lbs boneless skinless chicken thighs
- 2 1/2 chicken broth, divided
- 1/2 cup flour
- 1 cup milk
- 1/2 tsp onion powder (or 1/3 cup chopped onion)
- 1 tsp salt
- 1/3 tsp black pepper
- 1/4 tsp thyme
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 2 cups frozen mixed vegetables, carrots and peas
- 1 can Pillsbury biscuits
- Preheat oven to 450*
- In Rockcrok (or large, oven-proof skillet) cook chicken through. Transfer to a separate bowl and pull apart with bear claws, or cut up. Set aside.
- Pour 1 cup of broth into the Rockcrok and bring to a boil over medium heat. Add flour and whisk until smooth. Little by little, add the remaining broth, milk and spices, continuously whisking to keep lumps from forming.
- Simmer sauce until it reaches the desired consistency, similar to that of chowder.
- Add the chicken and frozen veggies to the sauce and stir to coat.
- Place the raw biscuits on top of the mixture and bake for 10-12 minutes, until biscuits are cooked through and golden brown.