Lightened Up Chicken and Biscuit Pie made with a homemade creamy filling, chicken, and store bought biscuits for a comforting meal in no time. Jump to Recipe keyboard_arrow_down
Lightened Up Chicken and Biscuit Pie will remind you of your favorite Chicken Pot Pie without all the hard work. All it takes is about ten minutes to create the creamy filling and then 15 minutes in the oven for a shortcut home-cooked meal that screams comfort food.
If you look in my fridge, there is one thing you can almost always find - leftover cooked chicken. Usually, it's from dinner or a store-bought rotisserie chicken and I am always looking for ways to incorporate it into new recipes. Since my husband loves chicken pot pie and biscuits, I decided to test out this recipe for a shortcut Chicken and Biscuit Pie that's lighter than the original version this week when I found myself again staring at the leftover chicken.
To keep things lighter, I made the creamy filling with canned evaporated milk. It's also what I had in the house and I am always one to avoid a trip to the store. To that, I added frozen veggies I had in the freezer and took another shortcut using refrigerated biscuit dough.
Now truth be told, I didn't end up loving the refrigerated biscuits I used and would probably make a quick homemade biscuit dough next time. But my husband loved it. Maybe I didn't choose the best brand or maybe I am just really picky about biscuits. It's got to be worth the points and calories, you know what I mean?
When making this dish, feel free to switch it up to suit your own flavors. You can try out a different combination of vegetables, add some extra spices, and you can even season up your biscuit dough. No matter how you make, it's comfort food that's ready in a flash.
Tips for Making Chicken and Biscuit Pie
- If you don't have canned evaporated milk on hand, you can substitute with whole milk, cream, or fat-free half and half.
- I used frozen veggies to make things easy, but fresh veggies work great as well. Just make sure to saute them first so that they are tender before adding the chicken broth mixture.
- To kick up the flavor, season your biscuit dough with your favorite spice blend.
- If you don't have biscuit dough on hand, this will also work with crescent dough. Use the reduced fat option to keep things lighter.
- Homemade biscuits will work as well but definitely take some extra work.
- If you are looking for a lighter meal, consider making this without the biscuits and serving it over some cauliflower rice or brown rice. You can always cook the biscuits on the side for family members who want them.
- For a shortcut, some people like to condensed cream of chicken soup or cream of mushroom in place of the homemade milk and chicken broth mixture. This will be thick and creamy.
- Consider adding fresh herbs, poultry seasoning, or extra spices to add flavor to this dish.
What to Serve with Lightened Up Chicken and Biscuit Pie
This dish can be a whole meal and you don' really need a side dish. It's filling and hearty. However, if you want to serve something on the side, I like to reach for something light like a big green salad or some roasted veggies. Another option is to serve it with some mashed cauliflower or mashed butternut squash. The mashed veggies make a great base for the sauce from the pie and keep the dish light and low in points.
Can I make this in advance?
This dish is great to prep in advance for a faster weeknight meal. The best way to prep this dish is to make the creamy chicken filling and store that covered in the fridge. Then add the biscuit dough right before cooking. If you add the biscuit dough early, it can dry out in the fridge and won't turn out as well. You can also freeze the creamy chicken filling and defrost it overnight in the fridge. Then just add the biscuits on top and prepare according to the directions below. If the filling is cold, you may need to add 5-10 minutes of extra cooking time.
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- 1.5 cups chicken broth
- 1/2 cup nonfat evaporated milk
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1/4 tsp black pepper
- 1 tbsp butter
- 1 U onion, chopped
- 2 U stalks celery, chopped
- 3 U cloves garlic, minced
- 1/4 tsp dried thyme
- 2 cups frozen mixed vegetables (corn, carrots, peas, green beans)
- 1.5 cups cooked boneless skinless chicken breasts, chopped
- 6 oz reduced fat buttermilk biscuit dough
Preheat the oven to 425F degrees. Spray a 3-quart shallow baking dish with nonstick spray.
In a medium bowl, whisk together the broth, evaporated milk, flour, mustard and pepper until well blended.
In a large nonstick skillet, melt the butter over medium heat. Add the onion, celery, garlic, thyme and cook, stirring occasionally, until softened, about 5 minutes.
Stir the mixed vegetables, chicken and broth mixture into the onion mixture. Increase heat to medium high and cook, stirring frequently, until the mixture comes to a boil and thickens, about 5 minutes more. Pour the mixture into the prepared baking dish.
Arrange the biscuits on top of the chicken mixture and cook until the filling is bubbly and the biscuits are golden brown, 10-15 minutes.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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