I kind of can’t believe that I haven’t shared this recipe yet. It’s one of our family favorites. I love making this for company too because everyone seems to love it, it goes a long way, and it’s healthy (without being completely obvious to guests). I mean, who doesn’t love a classic chicken pot pie?!
This healthier chicken pot pie is so fantastic because we are able to cut calories by cutting out the traditional crust. And, to be completely honest, I totally prefer this crumble biscuit topping anyway! I had you at “crumble,” didn’t I? It is everything that a crumble topping should be. It requires one extra step, but it’s WAY worth it (and you can skip it if you really don’t care). You partially bake the crumble separately from the filling, then scatter it over the top and slide it back in the oven to finish baking. This increases the crunch factor (no soggy topping).
Now, this is an easy version of pot pie. It goes in the slow cooker for starters. I used frozen veggies (instead of freshly chopped), condensed soup (instead of making my own roux. . . which for the record, it’s always healthier to make your own roux), and there are no fresh herbs. That being said, it’s still a winner in my book because the flavor is superb . . . especially when you consider the ease it takes to throw together. It tastes very traditional and classic. And, since I have a baby on my hip these days, my time doesn’t always allow for gourmet. (I’ll share my gourmet version one of these days . . . which isn’t much different other than the fact that I use fresh veggies, make my own roux, and add fresh herbs. So, you can pretty much do that on your own if you’re handy and have the time.)
This can be stretched to 6 servings if desired (making each serving 264 calories). It can easily be doubled to go in a 9×13 pan as well. I do this quite often when I have people over or when I am taking a meal into somebody.
It’s pretty awesome, tasty, and comforting. Enjoy!
P.S. This is a great use for leftover turkey. Since the holidays are coming and you just might be left with some leftover turkey meat, you may want to consider using it in this recipe.
Fit & Easy Chicken Pot Pie
2 small red potatoes, cubed
2 cups frozen mixed veggies (my favorite mix is peas & carrots)
1 cup chopped onions (1 medium onion)
1/2 teaspoon chicken seasoning
(such as McCormick’s Grill Mates, Johnny’s Garlic, or Santa Maria)
1/4 teaspoon cracked black pepper
12 ounces cooked, cubed chicken breast (about 2 large breasts)
1 (10-oz) can Cream of Chicken Soup (98% fat free)
Crumble Biscuit Topping:
1 tablespoon sugar
1/8 teaspoon salt
1 1/4 teaspoon baking powder
2/3 cup whole wheat flour
1/4 cup milk (I use 1%)
2 1/2 tablespoons canola oil
In a large bowl, thoroughly combine all ingredients for filling. Transfer filling mixture to slow cooker (before filling slow cooker, I usually spray it with cooking spray to make cleanup a little easier). Cook on low for 6 hours or on high for 3 hours.
Towards the end of cooking time, preheat oven to 450 degrees and make biscuit topping. Combine sugar, salt, baking powder, and wheat flour in a small mixing bowl. Stir with a fork to combine. Add milk and oil and gently stir with a fork until combined. Drop pieces of dough (crumble the dough into irregularly shaped pieces that are roughly the same size) on a greased or parchment-lined rimmed baking sheet (I line a jelly roll pan with a silicone baking mat). Bake for 6 minutes (crumbles will barely be getting brown). Remove from oven.
While crumble topping starts baking, gently stir filling mixture to evenly distribute heat. Transfer mixture to an 8×8 baking dish (this can easily be doubled to fit a 9×13 baking dish). Once crumble topping is removed from oven scatter it evenly over top of filling. Place in a 450-degree oven and bake an additional 6 minutes or until crumble topping is golden brown.
Nutritional Information (Per Serving = 1/5 the Recipe)
Fat: 10.2g (2g = Sat.)