Simple Chicken Pot Pie

4 Servings


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 (look for whole wheat)

non-stick Cooking spray


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 or use 2 cups leftover cooked chicken, diced or shredded.)

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.



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


Recipe and photo courtesy of American Heart Association

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