Skinny Chicken Pot Pies



  • Prep Time


  • Cook Time


  • Total Time


  • Servings


You asked for it so I delivered! Lightened-up chicken pot pies. See more at Eat Yourself Skinny.


  • 1 Cup fat-free half and half
  • 1 Cup fat-free chicken broth
  • 3 Tablespoon all-purpose flour
  • 1 Teaspoon poultry seasoning
  • 1 Teaspoon thyme
  • 2 Cups roasted skinless chicken breast, cubed
  • 1 (10 oz) package frozen mixed veggies, thawed
  • 4 green onions, chopped
  • 1 Teaspoon salt
  • 1/4 Teaspoon pepper
  • 1 can (7.5 oz) refrigerated reduced-fat biscuits


Step 1

  • Preheat oven to 425 degrees F.

Step 2

  • In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme. Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. Once mixture has thickened, remove from heat and stir in chicken, mixed veggies, green onions, salt and pepper. Cover to keep warm and set aside.

Step 3

  • Coat 5 (6 oz) ramekins with nonstick cooking spray.

Step 4

  • On a lightly floured surface, roll out 5 biscuits into 4-inch rounds. Evenly fill ramekins with chicken mixture and top each with a rolled out biscuit, pressing firmly around the sides of the ramekin to adhere. Pierce 4 holes in the top of the biscuits to vent and place in oven.

Step 5

  • Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden. Enjoy!