Straightforward nutritious chicken pot pie with biscuit top rated is a ease and comfort meals favored with a creamy, lightened up chicken + veggie mixture included in an simple do-it-yourself gravy and finished with a do-it-yourself drop biscuit crust!

I hope you all had a entertaining weekend! Here’s a few of my highlights:

1. Lots of neighbor and good friend time! Performed at several various neighbor’s residences in excess of the weekend and had a BBQ get together in the park with some friends yesterday afternoon.


2. I made chocolate donuts on Sunday early morning — with both of those kiddos on stools at the counter assisting me — and that was just the excellent way to commence the working day! 💕 Very well, aside from the snuggles I received in bed that early morning.


3. J (age 3 one/2) received a new bicycle very last week and has been riding it just about every possibility he receives. He was a normal from working day one and is so entertaining to view!

As for the meals, I’m so psyched to share this recipe with you these days!

But I’m gonna go forward and confess right now that I never imagine I had chicken pot pie right up until the initial time I made it a pair of many years back.

I never don't forget it expanding up and it’s not one thing I have at any time had at a restaurant or a friend’s residence.

But one thing about it termed to me. The creamy chicken and veggies, the crusty topping, the all-in-1 ease and comfort meals goodness. Who could resist?

And one thing about it termed to you due to the fact several of you have requested for a lightened-up chicken pot pie recipe.

So I commenced to play with it. And right off the bat I had the filling figured out. The chicken, veggie and gravy combo was place on. It was simple, it was nutritious — no product below — and it was fairly brief to set jointly.

My spouse agreed, declaring the taste was excellent. 👌

The topping, nevertheless, is wherever I have roamed. I attempted a do-it-yourself pie crust and it was Okay. (I also cheated and attempted a shop-bought pie crust and it was tremendous brief and just wonderful but nevertheless not wonderful.)

Then I made a decision what this recipe required was one thing thicker for the topping, one thing extra filling, one thing deserving of covering the delightful creamy chicken and veggies mixture.

So I generally made a substantial do-it-yourself drop biscuit and plopped it on top rated. 👍

And OH, was that not the excellent thing to do!

Perhaps it’s the Southerner in me that leans towards the biscuit or it's possible it’s that it’s brief and simple and lazy (but nevertheless do-it-yourself and healthyish) and then ALL forms of biscuit deliciousness piled up thick and superior on top rated, just waiting for you to dig down into it.

THIS is my filling of alternative, no question about it.

• My portion below is for a hearty six servings. If you want a more compact portion, you can do 2/3 the recipe (nevertheless just use one egg for the biscuit topping) and bake it in a more compact casserole dish. I have done that way too.


• I use a rotisserie chicken for this – white and dark meats – but you can use all of 1 or the other or use some leftover roasted chicken.


• The frozen veggie mix I use is peas, carrots, corn and inexperienced beans. Get your favored mix. You can depart it in the fridge overnight to thaw or just thaw it less than functioning water for a moment or so for a brief repair.


• If you want a various topping, you can certainly use a shop-bought or do-it-yourself pie crust.  I have also imagined I want to experiment with a potato crust. I’ll get again to you on that 1. 😉

Whether or not you grew up on this down-property favored or you are a late-in-daily life chicken pot pie change like me, I hope you give this simple nutritious chicken pot pie with biscuit top rated a consider.

It is confident to give you the warm fuzzies. 💕

XO,

Kathryn

Straightforward nutritious chicken pot pie with biscuit top rated

Straightforward nutritious chicken pot pie with biscuit top rated is a lightened up ease and comfort meals favored which is excellent for a relatives evening meal! 

Elements

For the filling:

• 
  3
  heaping cups
  cooked rotisserie chicken
  chopped
  


• 
  3
  cups
  blended frozen veggies
  thawed
  


• 
  one/2
  teaspoon
  salt
  


• 
  one/four
  teaspoon
  black pepper
  

For the gravy:

• 
  four
  tablespoons
  unsalted butter
  


• 
  one/four
  cup
  white whole wheat flour
  


• 
  2
  cups
  reduced-sodium chicken broth
  


• 
  one/2
  teaspoon
  dried thyme
  


• 
  3/four
  teaspoon
  black pepper
  


• 
  one/2
  teaspoon
  salt
  


• 
  3
  tablespoons
  plain Greek yogurt (or bitter product)
  (I use non-unwanted fat)
  

For the biscuit topping:

• 
  one one/2
  cups
  white whole wheat flour
  


• 
  2 one/four
  teaspoons
  baking powder
  


• 
  one/2
  teaspoon
  salt
  


• 
  one one/2
  tablespoons
  cold unsalted butter
  slice in compact cubes
  


• 
  3/four
  cup
  milk
  I use skim
  


• 
  one
  big
  egg
  (lightly overwhelmed)
  

Guidance

1. 
   

   Preheat the oven to 400. Spray a 3-four quart casserole dish with cooking spray and set apart.

   
   

To make the filling:

1. 
   

   In a medium bowl, mix jointly chicken, veggies, salt and pepper. Add to casserole dish.

   
   

To make the gravy:

1. 
   

   Melt butter in a compact saucepan in excess of medium-reduced warmth.

   
   


2. 
   

   Add flour and whisk to mix. Prepare dinner for 2 minutes, whisking sometimes.

   
   


3. 
   

   Add chicken broth bit by bit and whisk to mix. Add thyme.

   
   


4. 
   

   Provide to a simmer in excess of medium warmth, then cut down again to medium-reduced warmth. Let mixture prepare dinner in excess of medium-reduced warmth for 2-3 minutes, right up until slightly thickened.

   
   


5. 
   

   Add the salt and pepper and take out from warmth. Add the Greek yogurt and stir to mix. 

   
   


6. 
   

   Pour gravy in excess of chicken and veggies in casserole dish.

   
   

To make the biscuit topping:

1. 
   

   Incorporate flour, baking powder and salt in a medium bowl.

   
   


2. 
   

   Slice in butter chunks using a pastry cutter or two knives, right up until effectively blended in and mixture resembles compact crumbles.

   
   


3. 
   

   Stir in milk and egg right up until just combined.

   
   


4. 
   

   Dollop biscuit mixture on top rated of chicken, vegetable and gravy mixture in casserole dish and use your fingers or a spoon to smooth it out across the top rated. It is Okay if there are a few gaps - the dough will spread out as it bakes.

   
   

To prepare dinner:

1. 
   

   Bake at 400 for 20-twenty five minutes, right up until bubbling and top rated is golden brown. Serve and delight in!

   
   

Recipe Notes

I use a rotisserie chicken for this - white and dark meats - but you can use all of 1 or the other or use some leftover roasted chicken.

The frozen veggie mix I use is peas, carrots, corn and inexperienced beans. Get your favored mix.

I use white whole wheat flour but you can substitute all-goal flour.

Straightforward nutritious chicken pot pie with biscuit top rated

Serves

six folks

   
change servings

Straightforward nutritious chicken pot pie with biscuit top rated is a lightened up ease and comfort meals favored which is excellent for a relatives evening meal! 

Elements

• 
  
  3
  
  heaping cups cooked rotisserie chicken chopped
  


• 
  
  3
  
  cups blended frozen veggies thawed
  


• 
  
  one/2
  
  teaspoon salt
  


• 
  
  one/four
  
  teaspoon black pepper
  


• 
  
  four
  
  tablespoons unsalted butter
  


• 
  
  one/four
  
  cup white whole wheat flour
  


• 
  
  2
  
  cups reduced-sodium chicken broth
  


• 
  
  one/2
  
  teaspoon dried thyme
  


• 
  
  3/four
  
  teaspoon black pepper
  


• 
  
  one/2
  
  teaspoon salt
  


• 
  
  3
  
  tablespoons plain Greek yogurt (or bitter product) (I use non-unwanted fat)
  


• 
  
  one one/2
  
  cups white whole wheat flour
  


• 
  
  2 one/four
  
  teaspoons baking powder
  


• 
  
  one/2
  
  teaspoon salt
  


• 
  
  one one/2
  
  tablespoons cold unsalted butter slice in compact cubes
  


• 
  
  3/four
  
  cup milk I use skim
  


• 
  
  one
  
  big egg (lightly overwhelmed)
  

Guidance

1. 
   

   Preheat the oven to 400. Spray a 3-four quart casserole dish with cooking spray and set apart.

   
   


2. 
   

   In a medium bowl, mix jointly chicken, veggies, salt and pepper. Add to casserole dish.

   
   


3. 
   

   Melt butter in a compact saucepan in excess of medium-reduced warmth.

   
   


4. 
   

   Add flour and whisk to mix. Prepare dinner for 2 minutes, whisking sometimes.

   
   


5. 
   

   Add chicken broth bit by bit and whisk to mix. Add thyme.

   
   


6. 
   

   Provide to a simmer in excess of medium warmth, then cut down again to medium-reduced warmth. Let mixture prepare dinner in excess of medium-reduced warmth for 2-3 minutes, right up until slightly thickened.

   
   


7. 
   

   Add the salt and pepper and take out from warmth. Add the Greek yogurt and stir to mix. 

   
   


8. 
   

   Pour gravy in excess of chicken and veggies in casserole dish.

   
   


9. 
   

   Incorporate flour, baking powder and salt in a medium bowl.

   
   


10. 
    

    Slice in butter chunks using a pastry cutter or two knives, right up until effectively blended in and mixture resembles compact crumbles.

    
    


11. 
    

    Stir in milk and egg right up until just combined.

    
    


12. 
    

    Dollop biscuit mixture on top rated of chicken, vegetable and gravy mixture in casserole dish and use your fingers or a spoon to smooth it out across the top rated. It is Okay if there are a few gaps - the dough will spread out as it bakes.

    
    


13. 
    

    Bake at 400 for 20-twenty five minutes, right up until bubbling and top rated is golden brown. Serve and delight in!

    
    

Recipe Notes

1. chopped


2. thawed


3. (I use non-unwanted fat)


4. slice in compact cubes


5. I use skim


6. (lightly overwhelmed)



7. Recipe Notes

   I use a rotisserie chicken for this - white and dark meats - but you can use all of 1 or the other or use some leftover roasted chicken.

   The frozen veggie mix I use is peas, carrots, corn and inexperienced beans. Get your favored mix.

   I use white whole wheat flour but you can substitute all-goal flour.

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