I LOVE Pot Pies, I think they are one of the greatest food inventions ever! Think about it, an entire meal under a yummy, fluffy crust 🙂
In my quest for recipes/meals that are tasty, healthy, and require minimal time slaving away in my kitchen, I came across a website called Eat Yourself Skinny (see link below). Their pot pie recipe simply MUST be shared!
This pot pie will leave you feeling happy, satisfied and guilt free!
- 1 cup fat-free half and half
- 1 cup fat-free chicken broth
- 3 Tbsp. all-purpose flour
- 1 tsp. poultry seasoning
- 1 tsp. thyme
- 2 cups roasted skinless chicken breast, cubed
- 1 (10 oz) package frozen mixed veggies, thawed
- 4 green onions, chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 can (7.5 oz) refrigerated reduced-fat biscuits
Preheat oven to 425 degrees F.
In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme.
Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. Once mixture has thickened, remove from heat and stir in chicken, mixed veggies, green onions, salt and pepper.
Cover to keep warm and set aside.
Coat 5 (6 oz) ramekins (bowl) with nonstick cooking spray.
On a lightly floured surface, roll out 2 biscuits per ramekin into a 4-inch round. Evenly fill ramekins with chicken mixture and top each with a rolled out biscuit, make sure dough covers the entire chicken mixture.
Pierce 4 holes in the top of the biscuits to vent and place in oven.
Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden. Enjoy!
Serving Size: 1 ramekin • Calories: Approx. 286 • Fat: 4 g • Carbs: 36 g • Fiber: 2 g • Protein: 24 g • WW Points+: 7 pts
Terrie Colgin says
Thank you, my sweet friend, for giving out recipes! What fun for us semi-cooks!
Love you, Terrie
Johnna Leach says
You are welcome Terrie!
Let me know what you think of this one