Healthy Family Style Chicken Pot Pie -

Healthy Family Style Chicken Pot Pie

Chicken pot pie made with less fat and perfect for leftover turkey from the holidays too.

Course: Main Course

Cuisine: American

Keyword: casserole, comfort food, dairy-free, dinner, family meals, healthy chicken pot pie, leftover turkey, pot pie casserole

Servings: Servings

Calories: 440kcal

Author: Mary Krick

3 skinned and boned chicken breast halves.
2 1/2 cups chicken broth
3 medium yellow potatoes peeled and cut into small cubes.
1/2 cup chopped celery I chop them into very small pieces.
1 10 - 16 oz package frozen mixed vegetables.
1 peeled and chopped carrot.
2 Tbsp butter or a non-dairy butter
2 Tbsp all-purpose flour or gluten-free any type is fine.
1 cup skim milk or non-dairy substitute. I use soy milk or half soy and half rice milk.
1 tsp Grill Time Chicken Seasoning any brand is fine. I used Kroger Grill Time Chicken Seasoning.
1 1/2 - 2 cups fresh sliced mushrooms. yeast-free diets replace with another vegetable
1 tsp salt
1/4 tsp pepper
Biscuits
1 cup all-purpose flour or a gluten-free baking mix like Pamela's Gluten-Free Artesian Flour Blend or Bob's Red Mill All-Purpose Baking Mix.
1 tsp baking powder ~ corn-free if needed
1/4 tsp salt
** for gluten-free only ~ add 1/2 tsp Xanthan gum or guar gum if using a gluten-free flour blend that doesn't list it in the ingredients.
1 1/2 - 2 Tbsp butter or non-dairy butter.
1/2 cup nonfat buttermilk or non-dairy substitute with 1/2 Tbsp vinegar. You may not end up using the entire amount of liquid.

Combine chicken and broth in a large saucepan. Bring to a boil, cover and reduce heat to a simmer for 30 minutes.
Remove chicken, reserving the broth. Cut chicken into bite-size pieces. Set chicken aside. Add
Add cut-up vegetables to the reserved broth from the chicken. Bring to a boil, cover, and reduce heat to a simmer for about 15-20 minutes.
Stir in frozen mixed vegetables and set aside.
Melt 2 Tbsp butter in a medium to large saucepan at a medium to low heat. Stir in 2 Tbsp flour, mixing well.
Slowly add 1 cup milk or non-dairy type, stirring constantly cooking over medium heat. The mixture will begin to thicken and get bubbly. Remove from heat and add poultry seasoning and all other ingredients, including mushrooms. (Not biscuit ingredients) Gently mix well. Pour into a casserole dish.
To make biscuits combine flour, baking powder, and salt in a small mixing bowl.
Cut in butter or non-dairy substitute with a pastry blender until it is incorporated well and resembles a coarse meal.
Stir in buttermilk or non-dairy type. Spoon biscuit dough onto the chicken mixture in the casserole dish, making 6 biscuits. End with one in the middle.
Bake at 350 for 1 hour, biscuits will be a golden brown. Serve in shallow dishes.
*Note: This can also be cooked in separate oven-safe individual dishes. Which is helpful if someone is gluten-free and needs gluten-free biscuits. Reduce cooking time to 45 minutes.