Recipe: Healthy Chicken Pot Pie

Although this recipe has a long list of ingredients, it is very easy and is so versatile as you can really use whatever veggies you have on hand or your family enjoys.  Don’t let the sweet potato in the crust deter you from trying this recipe!  Even if you don’t enjoy sweet potatoes, I challenge you to try this recipe!  It is simple and delicious with out any cream  soups.  It is so much better for you!  I adapted this recipe from Stephanie’s recipe at Keep of the Home.  I made it several times, each time slightly different until finding the one we enjoyed most!


1 cup each chopped onions or celery
2-3 cloves garlic, minced
4 cups veggie or chicken broth
2 cups cubed potatoes
1 cup sliced carrots
1 1/2 tsp dried Italian Herb Seasoning
1/2 tsp. dried thyme
1/2 tsp. salt and pepper
1-2 cups of greens beans, corn, asparagus or green peas
5 Tbsp flour
1/2 to 2 cups of cooked chopped chicken

Biscuit Crust Ingredients:

2 1/2 cups flour
1 Tbsp baking powder
1/2 tsp. salt
3 Tbsp butter, softened
3/4 cup cooked mashed sweet potatoes (Simply take a medium to large size sweet potato, peel it and cut it up.  Put it in a small sauce pan before you start making the filling .  It will be finished cooking after your filling is finished.  Just drain it and mash it with a fork.)
3/4 cup milk, plus a little extra for brushing top of crust


  • Add some butter to a medium-sized pot. Saute your onions or celery and garlic, until softened.
  • Add 3 1/2 cups of the broth (save 1/2 cup for later), potatoes, carrots, and seasonings. Bring to a boil, reduce heat to low. Cover and simmer for 12-14 minutes. Stir in your chosen vegetables and cooked chicken and cook 3-4 more minutes.
  • In a small bowl, mix 5 Tbsp flour with the remaining 1/2 cup of broth until smooth. Add to mixture, and cook until bubbly and thickened, 2-3 more minutes. Transfer it to a 9×13 pan.  
  • During the 12 minutes you are waiting on your potatoes and carrots to cook, work on your crust.  In a large bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Whisk sweet potato mash and milk together, then add to flour mixture. Stir until a soft ball forms. Even though I added another cup of flour over the original recipe, it is still too sticky to roll out.  I work with a little piece at a time, flatten it out and piece it together.  I just press the seams together gently and it works great!  Brush the crust with milk.
  • Bake for 20 minutes, until crust is golden and somewhat puffed up.  I found it cut easier if I let it cool about 5-10 minutes.  The sauce thickens nicely and it has an amazing flavor!

8 thoughts on “Recipe: Healthy Chicken Pot Pie”

  1. Kelley @Kelley's Passion for Nutrition

    Oh this looks so yummy. It reminds me of my grandma’s recipe. I know what’s on the menu for next week! Thanks!

  2. I’m vegan, because my body hates meat, and even I think this looks fantastic!! The rest of my house are carnivores, though, so I may have to make this for them one evening!! ♥

  3. Oh my that looks delicious!!! I love Chicken Pot Pies. Whenever we go out to eat, and the restaurant has pot pie, that’s what I get!! Now if I can convince Hubby to make this. He is the cook in the family!!

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