Skinny Kitchen’s Chicken Pot Pie with Sweet Potato and Apples
Chicken pot pie is considered the ultimate comfort food… So yummy and usually so fattening. Happily, not my skinny version! This recipe is luxuriously rich in flavor and chock-full of chicken, potatoes, sweet potatoes, apples and a variety of vegetables. One way I’m cutting the fat is to top this savory chicken stew with biscuits instead of the normal fat-laden crust and topping. The skinny for 1 serving, 307 calories, 6 grams of fat and 8 Weight Watchers Points Plus. Enjoy every bite of this dreamy pot pie guilt free!
Prep Time: 20 minutes
Bake Time: 30 minutes
3½ cups Swanson’s reduced-sodium chicken broth, divided
1½ cups onions, chopped
1½ cups potato, peeled and cubed (½ inch cubes)
2 cups sweet potato, peeled and cubed (½ inch cubes)
1 cup carrots, peeled and chopped
1 cup celery, sliced
1 tablespoon fresh garlic, minced
3 cups cooked chicken (boneless, skinless), cut into bite-size pieces, see shopping tips
½ cup frozen peas (not defrosted)
½ cup reduced-fat milk
⅓ cup all purpose flour
1 cup apples, peeled and diced
1 teaspoon dried thyme
¼ teaspoon fresh ground black pepper
¼ teaspoon cinnamon
1 pkg. Pillsbury Golden Layer Flaky Biscuits (100 calories for each biscuit), see shopping tips
1. Preheat oven to 350 degrees. Coat an 13 x 9 inch baking dish with cooking spray and set aside.
2. In a large pan, add 2¾ cups chicken broth, onions, potatoes, sweet potatoes, carrots, and celery. Bring to a boil over medium high heat. Reduce heat, cover and simmer for 8 minutes or until soft. Add chicken pieces and frozen peas, breaking them up. Bring back to a boil, turn heat to simmer, cover and cook for 5 minutes. Place a colander into a large bowl. Pour chicken, vegetables and broth into the colander. Add the strained broth back to the pan. Set aside the bowl of chicken and vegetables.
3. In separate small bowl, add the flour. Gradually add milk to the flour, stirring with a whisk, until well blended.
4. Increase the heat in the pan of broth to medium. Stir in milk/flour mixture with a whisk. Cook for 5 minutes or until thicken. Stir often.
5. Add back the chicken and vegetables. Stir in apples, thyme, pepper and cinnamon. Mix well. Pour chicken stew into the 13 x 9 inch baking dish. Cover with foil and bake for 15 minutes. Remove from oven and remove foil.
6. Open the package of biscuits, separate them and place on top of chicken stew. Line them evenly over the top.
7. Place the pot pie back in the oven and bake, uncovered, for 14-16 more minutes until the biscuits are golden brown.
8. To serve, spoon about 1 cup into each bowl and top with 1 biscuit. You’ll have 2 extra biscuits!
Serves 8 (each serving,⅛ of recipe and 1 biscuit, about ¾-1 cup chicken stew
The pot pie dates back to the medieval era. In fact, savory pies were an important part of any royal chef’s menu. Recipes for pot pies appeared back in 1877. In those days they used a deep pot lined with a crust. They didn’t eat the crust. It was there to protect the stew from the flavor of the metal.
Swanson’s introduced the first frozen pot pie in 1951!
Pillsbury Biscuits are sold in most large supermarkets in the refrigerated section where they display all the “ready to bake” items. Look for ones that have 100-110 calories a biscuit.
If you’re lucky enough to have a Trader Joe’s, I love using their packages of cooked chicken breast strips. So easy and yummy to add to any recipe that calls for cooked chicken.
If you’re cooking for one or two people, don’t let this stop you from making this wonderful pot pie. It freezes great. Divide the leftovers into single serving containers and freeze.
Weight Watchers (old points) 6
Weight Watchers POINTS PLUS 8
|SKINNY FACTS: for 1 serving (1 biscuit and ~ 1 cup chicken stew)
307 calories, 6g fat, 22g protein, 41g carbs, 4.4g fiber, 690mg sodium, 6g sugar
|FAT FACTS: for Marie Callenders frozen chicken pot pie
680 calories, 48g fat, 53g carbs, 36g protein, 3g fiber, 1100mg sodium, 9g sugar
ABOUT NANCY: Nancy created Skinny Kitchen because she’s passionate about food, loves creating healthier recipes and more importantly, sharing them. Each week she shares skinny recipes, cooking and kitchen tips, food finds and the healthy benefits of many foods. There’s also nutritional information and Weight Watchers POINTS PLUS on each.