This easy macro-friendly chicken pot pie dinner cuts calories but keeps flavor with a lighter creamy sauce and protein-rich chicken. Perfect for healthy weeknight meals.

Ingredients

• 3 cups cooked chicken breast, diced
• 1 cup frozen peas and carrots
• 1 can (10.5 oz) low-sodium cream of chicken soup
• 1/2 cup unsweetened almond milk
• 1 can (16.3 oz) whole wheat biscuit dough (8 biscuits)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.

Step 2

In a large bowl, combine the diced chicken, frozen peas and carrots, cream of chicken soup, almond milk, garlic powder, onion powder, salt, and pepper. Stir until well mixed.

Step 3

Pour the chicken mixture into the prepared casserole dish and spread evenly.

Step 4

Cut each biscuit into quarters and arrange the pieces evenly over the chicken mixture.

Step 5

Bake for 25-30 minutes, or until the biscuit topping is golden brown and the filling is bubbly. Let cool for 5 minutes before serving.

Step 6

Serve warm, garnished with fresh parsley if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.

For best results

• For extra protein, use Greek yogurt in place of some almond milk.
• To save time, use rotisserie chicken or pre-cooked chicken breast.
• Make it gluten-free by using gluten-free cream of chicken soup and gluten-free biscuit dough.

Variations

• Add 1/2 cup chopped mushrooms for extra umami.
• Swap chicken for turkey or tofu for a different protein option.
• Top with crushed whole wheat crackers instead of biscuit dough for a crunchy twist.

Nutrition

• Calories350 kcal
• Total Fat14g
• Saturated Fat4g
• Cholesterol75mg
• Sodium620mg
• Total Carbohydrates28g
• Dietary Fiber3g
• Sugars6g
• Protein32g

Common Questions