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Chicken Pot Pie / Pies (Lighter Version)

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“This recipe is from "Woman's World", January 31, 2006. This is a lighter version of the regular chicken pot pie. My family enjoyed it!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (1 lb) package frozen mixed vegetables, thawed
  • 3 cups cooked chicken, chopped
  • 1 (14 1/2 ounce) can canned sliced potatoes, drained
  • 1 (12 ounce) jar fat free chicken gravy
  • 12 cup fat-free half-and-half
  • 34 teaspoon dried thyme
  • 14 teaspoon pepper (or to taste)
  • 1 (16 1/3 ounce) package refrigerated reduced-fat buttermilk biscuits
  • salt, to taste

Directions

  1. In pot over medium heat, combine first 7 ingredients.
  2. Cook, stirring occasionally, until sauce thickens, 10 minutes.
  3. Bake biscuits according to package directions.
  4. Split biscuits.
  5. Top bottom halves with chicken mixture; top with biscuit tops.
  6. You can also add some shredded cheese to the mixture if you like.

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