RockIt Mom’s Healthier Chicken Pot Pie

Posted on 09. Oct, 2012 by in Food

Chicken Pot Pie was requested yesterday by RockIt Son. I could not imagine making one of those 5,000 calories dinner. So I started working on it and improvised here and there.  I would post pictures of it, but the family loved it and ate it so fast, I barely got any!  Even the carnivore loving – “don’t feed me health food” RockIt Hubby loved it! 



1-1.5 pounds of skinless boneless chicken tenders or chicken thighs.

1 box of low sodium chicken broth. (32 oz.)

8 oz. FAGE fat-free Greek yogurt

1 can of Cream of Chicken Soup, low sodium

Freshly cut vegetables (zucchini, squash, an entire chopped onion, red/ yellow, or orange peppers, celery, shredded carrots).

1 roll of biscuits or crescent rolls from Immaculate Naturally Delicious (can be found at Sprouts or Whole Foods)



In a large stock pot, put the chicken in and cover with 32 oz. of chicken broth. Bring to a boil and let cook under a boil until no longer pink in the middle.

While chicken is boiling, take all chopped/shredded vegetables (except carrots and celery) and place in large skillet. Add 1 teaspoon or less of EVOO (Extra Virgin Olive Oil). Sauté vegetables until cooked but still crisp.

Remove chicken from boiling broth and let cool on a cutting board. Remove vegetables from skillet and place in a large bowl.  Mix can of soup with Greek yogurt and mix thoroughly, you may need to add some broth if it gets too thick. Add soup/yogurt mixture to large bowl and mix.   Shred or chop chicken and place in bowl.

Take a deep pie tin, spray with cooking spray and line with biscuits. If using crescent rolls, pinch together at seams. ***Note the biscuits will rise more than the crescent rolls, so use sparingly.  Save 2-3 rolls to cover top.

Once pie tin has dough in bottom, fill with chicken/vegetable mixture.

OPTION: Add Parmesan Cheese to top of mixture. I did one pan with and one pan without and no one really knew the difference.

Cover mixture with biscuits or crescent rolls, you do not need to cover the whole tin. I only did the middle.

Place in pre-heated oven (425 degrees). I expected this to cook for over 25 minutes; it was done in less than 15 min. So ovens will vary.  Once top is brown and cooked, remove and let sit for 10 minutes before serving.

Serve and watch it disappear!

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