Crust-Light Chicken Pot Pie

Name: Crust-Light Chicken Pot Pie
Prep time: 25 min
Cook time: 25 min
Total time: 1 h 8 min
Yield: 4 servings
Cuisine: american
Ingredients: 450 g chicken breast (boneless, skinless, cut into bite-sized pieces); 3 tbsp all-purpose flour (for the filling); 2 tbsp butter (unsalted); 1 pcs onion (medium, diced); 2 pcs carrot (medium, peeled and sliced into thin rounds); 2 pcs celery (stalks, diced); 2 pcs garlic (cloves, minced); 0.5 cup frozen peas; 1 cup milk (whole milk); 1 cup water; 1 tsp fresh thyme (leaves only, or 0.5 tsp dried); 1 pinch black pepper (freshly ground); 1 pinch salt (for the filling); 2 tsp baking powder; 1 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(98)

TASTE SCORE

9/10

All the cozy comfort of a classic chicken pot pie, but with a clever lighter twist. A creamy, herb-flecked chicken and vegetable filling simmers on the stovetop, then goes into the oven topped with fluffy, golden drop biscuits instead of a heavy double crust. It's the perfect weeknight hug in a bowl — warming, satisfying, and on the table without the fuss of rolling out pastry.

PREP

25m

COOK

25m

SERVES

1 BOWL

339 cal

SERVINGS

METHOD · 8 STEPS

prep
Preheat the oven and prep the ingredients.
Preheat the oven to 400°F (200°C). Dice the onion, slice the carrots, dice the celery, mince the garlic, and cut the chicken into bite-sized pieces. Measure out all remaining ingredients.
TIPCold ingredients are key for flaky biscuits. Keep butter and milk in the fridge until ready to use.
saute · ~5 min
Sear the chicken.
1.Melt 1 tablespoon of butter in a 10-inch oven-safe skillet over medium-high heat.
2.Add the chicken pieces in a single layer and cook until lightly browned on all sides, about 4-5 minutes.
3.Transfer the chicken to a plate and set aside. Don't worry about it being cooked through.
saute · ~8 min
Sauté the vegetables.
1.In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
2.Add the onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes.
3.Add the minced garlic and fresh thyme. Cook until fragrant, about 1 minute more.
saute · ~7 min
Build the creamy filling.
1.Sprinkle 3 tablespoons of flour over the softened vegetables and stir constantly for 1 minute to cook out the raw flour taste.
2.Slowly pour in the milk and water, whisking continuously to prevent lumps.
3.Add the frozen peas, a pinch of salt, and a pinch of black pepper. Bring the mixture to a gentle simmer.
4.Return the seared chicken to the skillet and let it all simmer for 3-4 minutes until the gravy thickens and the chicken is cooked through.
TIPWhisking constantly while adding liquid is the secret to a smooth, lump-free gravy.
mix · ~5 min
Make the drop biscuit topping.
1.In a medium mixing bowl, whisk together the 1.5 cups of flour, baking powder, and a pinch of salt.
2.Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter bits.
3.Pour in the cold milk and stir with a fork just until a shaggy dough forms. Do not overmix.
TIPOverworking the dough develops gluten, making the biscuits tough. A few floury patches are perfectly fine.
assemble · ~3 min
Top the filling with biscuits.
Remove the skillet from the heat. Using two spoons, drop heaping spoonfuls of the biscuit dough evenly over the surface of the bubbling chicken filling, creating 6 to 8 rough mounds.
bake · ~18 min
Bake until golden and bubbling.
Place the skillet in the preheated oven. Bake for 16-18 minutes, or until the biscuit topping is puffed and a deep golden brown, and the filling is bubbling vigorously around the edges.
TIPIf the biscuits are browning too fast, loosely tent the skillet with foil for the last few minutes.
rest · ~5 min
Rest and garnish before serving.
Remove the pot pie from the oven and let it rest for 5 minutes. This allows the filling to set slightly. Sprinkle with fresh chopped parsley and serve hot directly from the skillet.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For extra flavor, sear the chicken in batches to get a deep golden crust without steaming.
2
Cut carrots into thin rounds so they cook through in the same time as the celery and onion.
3
Use a fork to stir the biscuit dough just until it comes together; a few dry spots are better than a tough biscuit.
4
Let the pot pie rest for 5 minutes after baking so the filling thickens slightly and doesn't run onto plates.
5
If your skillet isn't oven-safe, transfer the filling to a baking dish before topping with biscuits.
6
Leftovers keep well in the fridge for up to 3 days; reheat in a 350°F oven to crisp the biscuits again.

RECIPE VARIATIONS

Adapt it for your goals.

low fat

Low-fat

Replace the butter in the filling with olive oil and use low-fat milk; the biscuits can be made with a lower-fat spread, though they'll be slightly less flaky.

gluten free

Gluten-free

Swap the all-purpose flour in both the filling and biscuit topping with a 1:1 gluten-free blend. Add 1/4 tsp xanthan gum to the biscuits if your blend doesn't include it.

vegetarian

Vegetarian

Omit the chicken and double the vegetables — add diced mushrooms, extra peas, and a can of drained chickpeas for protein. Use vegetable broth in place of water.

HEALTH BENEFITS