Browse Recipe Categories or

Simple Chicken Pot Pie

×

Simple Chicken Pot Pie

Simple Cooking with Heart brings you this classic American comfort food recipe that is so easy and delicious, you may never pick the frozen version again.

It is bursting with colorful veggies and tender chicken; plus it's much lower in sodium and fat than the packaged variety.

Ingredients

Servings  4  

  • 1 lb. boneless, skinless chicken tenderloins (all visible fat discarded, cut into 1-inch cubes)
  • 1 small Idaho potato (about 3/4 cup), peeled, cut into bite-size pieces
  • 2 clove minced, fresh garlic OR
  • 2 tsp. jarred, minced garlic
  • 3/4 cup frozen peas (thawed)
  • 1/2 small onion (chopped)
  • 3/4 cup chopped carrots (about 2 small carrots)
  • 1 cup fresh corn, cut off cob (about one ear) OR
  • 8 oz. canned, no-salt-added corn
  • 1/2 cup celery (about 2 stalks), chopped
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp. dried, salt-free Italian blend herbs
  • 1/4 cup skim milk
  • 1 1/2 cup fat-free, plain Greek yogurt
  • 1 tsp. extra virgin olive oil
  • 7.5 oz. canned, low-fat 10-count refrigerated buttermilk biscuits (try to look for whole wheat)
  • non-stick Cooking spray

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F.
  2. Place chicken in medium saucepot and fill about halfway with water (enough to completely cover chicken). Bring to a boil, cover and reduce heat to a simmer and cook about 20 minutes. Remove from water, cool slightly and dice into bite size pieces cover and place in refrigerator. (Can be prepared a day ahead.)
  3. In a medium saucepot, place potato pieces in cold water, turn heat on high and bring to a boil. Boil potatoes until fork tender, about 20 minutes. Remove from water and set aside.
  4. Heat olive oil in a large saucepot, over medium low heat. Add garlic, peas, onion, carrots, corn, and celery. Cook, stirring frequently, for 5 minutes. Add chicken broth and herbs and continue cooking for 5-7 more minutes, until most of cooking liquid has been absorbed.
  5. In a medium mixing bowl, stir together milk, yogurt, chicken and potatoes. Add yogurt mixture to hot vegetable mixture and remove from heat.
  6. Keep biscuits cold until ready to use. Cut 5 biscuits into small ½ inch cubes.
  7. Place mixture in a 9 x 9 baking dish coated with cooking spray. Scatter biscuit pieces, evenly spaced, over top of pot pie mixture.
  8. Bake for about 20 minutes, or until biscuit dough is golden brown.

Cooking Tip: Frozen vegetables can be substituted for all vegetables in this dish. To thaw, measure out correct amounts of each vegetable and place in a bowl of lukewarm water. In about 10 minutes they will be ready to use.

Tip: Scattering the biscuit dough and watching as it puffs up and turns golden brown in the oven while it cooks if a safe and fun step to involve kids in the cooking process.

Nutrition Facts

Simple Chicken Pot Pie
CaloriesCalories
366 Per Serving
ProteinProtein
38g Per Serving
FiberFiber
4g Per Serving
Cost Per ServingCost Per Serving
$3.08

Nutrition Facts

Calories 366
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 79 mg
Sodium 519 mg
Total Carbohydrate 37 g
Dietary Fiber 4 g
Sugars 12 g
Protein 38 g
 
Simple Cooking with Heart brings you this classic American comfort food recipe that is so easy and delicious, you may never pick the frozen version again.

It is bursting with colorful veggies and tender chicken; plus it's much lower in sodium and fat than the packaged variety.

Nutrition Facts

Simple Chicken Pot Pie
CaloriesCalories
366 Per Serving
ProteinProtein
38g Per Serving
FiberFiber
4g Per Serving
Cost Per ServingCost Per Serving
$3.08
×
Calories 366
Total Fat 8.0 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 2.5 g
Cholesterol 79 mg
Sodium 519 mg
Total Carbohydrate 37 g
Dietary Fiber 4 g
Sugars 12 g
Protein 38 g

Ingredients

Servings  4  

  • 1 lb. boneless, skinless chicken tenderloins (all visible fat discarded, cut into 1-inch cubes)
  • 1 small Idaho potato (about 3/4 cup), peeled, cut into bite-size pieces
  • 2 clove minced, fresh garlic OR
  • 2 tsp. jarred, minced garlic
  • 3/4 cup frozen peas (thawed)
  • 1/2 small onion (chopped)
  • 3/4 cup chopped carrots (about 2 small carrots)
  • 1 cup fresh corn, cut off cob (about one ear) OR
  • 8 oz. canned, no-salt-added corn
  • 1/2 cup celery (about 2 stalks), chopped
  • 1/2 cup low-sodium chicken broth
  • 1/2 tsp. dried, salt-free Italian blend herbs
  • 1/4 cup skim milk
  • 1 1/2 cup fat-free, plain Greek yogurt
  • 1 tsp. extra virgin olive oil
  • 7.5 oz. canned, low-fat 10-count refrigerated buttermilk biscuits (try to look for whole wheat)
  • non-stick Cooking spray

Directions

Tip: Click on step to mark as complete.

  1. Preheat oven to 350° F.
  2. Place chicken in medium saucepot and fill about halfway with water (enough to completely cover chicken). Bring to a boil, cover and reduce heat to a simmer and cook about 20 minutes. Remove from water, cool slightly and dice into bite size pieces cover and place in refrigerator. (Can be prepared a day ahead.)
  3. In a medium saucepot, place potato pieces in cold water, turn heat on high and bring to a boil. Boil potatoes until fork tender, about 20 minutes. Remove from water and set aside.
  4. Heat olive oil in a large saucepot, over medium low heat. Add garlic, peas, onion, carrots, corn, and celery. Cook, stirring frequently, for 5 minutes. Add chicken broth and herbs and continue cooking for 5-7 more minutes, until most of cooking liquid has been absorbed.
  5. In a medium mixing bowl, stir together milk, yogurt, chicken and potatoes. Add yogurt mixture to hot vegetable mixture and remove from heat.
  6. Keep biscuits cold until ready to use. Cut 5 biscuits into small ½ inch cubes.
  7. Place mixture in a 9 x 9 baking dish coated with cooking spray. Scatter biscuit pieces, evenly spaced, over top of pot pie mixture.
  8. Bake for about 20 minutes, or until biscuit dough is golden brown.

Cooking Tip: Frozen vegetables can be substituted for all vegetables in this dish. To thaw, measure out correct amounts of each vegetable and place in a bowl of lukewarm water. In about 10 minutes they will be ready to use.

Tip: Scattering the biscuit dough and watching as it puffs up and turns golden brown in the oven while it cooks if a safe and fun step to involve kids in the cooking process.
 

American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.