This Biscuit Topped Chicken Pot Pie is a comfort food favorite made over with a warming filling and tasty crust
Who doesn’t love chicken pot pie? It’s just so comforting.
Unfortunately, not many recipes for chicken pot pie are very healthy, and when they are, it’s just not like the real thing.
But I needed to make chicken pot pie. It’s cold outside. Enough said.
This is my first experience making a healthier version of chicken pot pie, and I was pretty impressed. Instead of trying the regular pastry topped pot pie, I did a biscuit topped pot pie. And I’m so glad I did; it was so tasty. I love biscuits. More importantly, it’s filled with healthy veggies!
The other great thing about this recipe is that it was pretty easy to make. Once you’ve chopped all the veggies it’s pretty simple, and you have a tummy-warming, delicious home-cooked meal.
Try this tonight. I guarantee it’ll warm you up.
Biscuit Topped Chicken Pot Pie
- 1 TBSP avocado oil divided
- 1 cup chopped onion
- 1 cup carrots chopped
- 8 ounces mushrooms sliced
- 1 clove garlic minced
- 2 ½ cups chicken broth divided
- ¼ cup cornstarch
- 2 ½ cups cooked chicken diced
- 1 cup frozen peas thawed
- ¼ tsp salt
- ¼ tsp ground pepper
- ¼ tsp fresh thyme or a pinch of dried thyme
- ¼ cup plain yogurt
- Preheat the oven to 400°F.
For the filling
- Heat 2 tsp oil in an oven safe Dutch oven over medium heat. Add onions and carrots, and cook, stirring occasionally, for about 10 minutes. Remove from pan, and set aside. Heat the remaining 1 tsp oil in the Dutch oven over medium-high heat, and add the mushrooms. Cook, stirring often, for about 7-10 minutes, until mushrooms release their juices. Add garlic, and stir constantly for about 30 seconds.
- Return onions and carrots back to the pan. Add 2 cups of chicken broth to the Dutch oven, and bring to a boil. Reduce heat to a simmer.
- Whisk together the remaining ½ cup chicken broth and the cornstarch. Make sure there are no lumps and the mixture is completely smooth. Slowly stir the cornstarch mixture into the pan. Continue stirring until the mixture has thickened. Stir in the chicken, peas, salt, pepper, and thyme. Remove from heat, and stir in the yogurt. Be sure to mix well.
- The mixture can be transferred to a baking dish if desired. Use a 3.5 to 4 quart baking dish.
For the biscuit topping
- Meanwhile, whisk together the flours, sugar, baking powder, baking soda, salt, and thyme. With a pastry blender or two knives, cut in the butter until mixture is crumbly. Add buttermilk and oil. Stir until just combined. Drop biscuit topping evenly onto the filling.
- If you're using a baking dish: place on a sturdy, rimmed baking sheet. Bake the pot pie for 30 minutes or until biscuit topping is golden and the filling is bubbling. Remove from oven and let sit for 5-10 minutes before serving.