I’m not sure why it’s taken me so long to post this recipe. I’ve been making it since last year . It’s one of my favorites and something I make regularly. I have another more traditional chicken pot pie recipe which I like a lot, but that recipe is most certainly not low fat so I don’t make it as much (usually only after holidays to use up the extra chicken/turkey). This recipe is a lighter version of chicken pot pie, but it tastes just as good. I got it from the Weight Watchers website and while I’ve made some modifications to it, it’s still pretty light, especially compared to other chicken pot pie recipes you’ll find.
As I’ve mentioned before, I love using ramekins to make individual portions of my favorite recipes. I’m not so good with the portion control so I like having things portioned out for me in advance. It’s just easier that way. You can make this in 4 small ramekins (10 oz.) or 2 large ramekins (20 oz.). I got some large ramekins recently, so I’ve been using those.
The big modification I made to this recipe was to make the biscuit topping from scratch. The original recipe says to use those biscuits in a tube that you get in the grocery store. I tried it that way and wasn’t impressed. Yes, it’s easy, but I don’t trust dough in tube. Who knows what crap is in those things? Plus biscuits from a tube don’t taste as good. Sorry, they just don’t. Homemade is always going to be better.
And I can understand the thinking that it’s faster to use pre-made biscuits, but making them from scratch adds no extra time to this recipe. Seriously. The filling has to simmer for 15 minutes, so you make the biscuits while it’s simmering. It doesn’t even take the full 15 minutes either, it only takes me about 10. Also, I’m pretty sure (though I haven’t checked, so I could be wrong) this biscuit recipe is lighter than pre-made because it’s made with low fat yogurt. You could use buttermilk, too, but Mark Bittman says the yogurt version is better and I trust him!
Typing this out, I realized this has a lot of steps, but it’s actually a pretty simple recipe. I think it’s a lot easier and faster than my other chicken pot pie recipe. Chicken pot pie is pure comfort food and great for snowy/rainy day. Usually I feel guilty when I make comfort food (hello macaroni and cheese!) so it’s nice to be able to make this recipe and still feel like I’m eating well.
Individual Chicken Pot Pies
Dinner | Servings: 2-4
Prep time: 25 min | Cook time: 20 min | Total time: 45 min
- 1 tbsp. butter
- 3/4 lb. uncooked boneless, skinless chicken breast, cubed
- 2 celery stalks, chopped
- 2 large carrots, chopped
- 1 large onion, chopped
- 3 sprigs of thyme (optional)
- 2 tbsp. self-rising flour (you can make self-rising flour if you don’t have any)
- 1 cup low-sodium chicken broth
- 1/2 cup white wine (replace with more chicken broth if you don’t have any or don’t want to use wine)
- 1/3 cup frozen peas
- 1/3 cup frozen corn
- 1 tsp. chopped fresh thyme or 1/2 tsp. dried thyme
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 1 cup all-purpose or cake flour (I prefer to use cake flour because you get a lighter, less dense texture, but I’ve made it with AP and it’s still good)
- 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3 tbsp. cold butter, cut up into small cubes
- 1/4 cup + 3 tbsp. low-fat plain yogurt or buttermilk (I always use 2% Greek yogurt)
- Preheat oven to 375 degrees (F). Coat four 10 oz. or two 20 oz. (that’s what is pictured) ramekins with cooking spray (or a 9×9 pan if you don’t want to do individual pot pies).
- In a large pan, melt butter over medium heat. Add chicken, onion, celery, carrots and sprigs of thyme. Saute until chicken is no longer pink. Remove sprigs of thyme and discard.
- Add flour and stir so that it mixes with butter and becomes more like a paste.
- Slowly pour in chicken stock and wine, stirring constantly so no lumps form. Add peas, corn, chopped thyme, salt and pepper. Bring to a boil. Simmer until thick, about 15 minutes.
- While the filling is simmering make the biscuits. Mix the flour, baking powder, baking soda and salt in a large bowl (or food processor).
- Cut the butter into the flour mixture either by hand or food processor. I do it manually by picking up some of the flour mixture between my fingertips and rubbing it with a cube of butter. Then repeat until all the butter has been thoroughly blended. It should be crumbly, but well incorporated.
- Stir in the yogurt until the mixture forms a ball.
- Turn the dough onto a lightly floured surface and knead 10 times, no more. Add a little flour if it’s very sticky, but not too much, it should slightly stick to your hands.
Press/roll the dough into 1/2 in. thick rectangle. Take one of your ramekins and use it like a biscuit cutter to cut out the exact size you need. Repeat for each ramekin you have. Set rounds aside.
Note: If you have any extra dough left cut into smaller biscuits, you can bake them along with the pot pies, just take them out after about half the baking time since they will cook faster.
- When your filling has thickened, pour evenly into each ramekin. Top with a biscuit round.
- Place ramekins on a baking sheet covered in foil (they tend to overflow, so that saves some clean up time) and bake for 15-20 minutes until the biscuits are golden brown and the mixture is bubbly.