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Healthy Chicken Pot Pie with Sweet Potato Biscuits Recipe

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3.8 from 74 reviews

This Healthy Chicken Pot Pie with Sweet Potato Biscuits is a comforting, wholesome recipe featuring tender chicken thighs and a savory vegetable filling topped with light, fluffy sweet potato biscuits. Combining nutrient-rich ingredients like kale, carrots, and great northern beans with a flavorful sauce seasoned with thyme, smoked paprika, and cinnamon, this dish is perfect for a nutritious family dinner with a delightful twist on traditional pot pie crust.

Ingredients

Sweet Potato Biscuits

  • 1 ½ cups all-purpose flour (180g)
  • 2 ¼ tsp baking powder
  • ½ tsp kosher salt
  • ¼ tsp garlic powder
  • 1 cup full-fat plain Greek yogurt or skyr (226g)
  • ½ cup sweet potato puree (125g)

Chicken Filling

  • 1 ½ lbs boneless, skinless chicken thighs (or thinly sliced chicken breast)
  • Kosher salt & black pepper, to taste
  • Olive oil or avocado oil, for cooking
  • 1 small yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 1 cup finely diced carrots
  • 4 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 1 ½ tsp dried thyme
  • 1 ½ tsp smoked paprika
  • ¼ tsp cinnamon
  • 1 ½ cups chicken bone broth (or broth/stock of choice)
  • ½ cup milk, plus extra for brushing biscuits
  • ½ cup sweet potato puree
  • ½ tbsp maple syrup (optional)
  • 3 cups chopped kale (about 3 oz)
  • 1 can (15 oz) great northern beans, drained & rinsed
  • Flaky salt (optional, for topping)

Instructions

  1. Prepare the biscuit dough: Preheat your oven to 400°F. In a medium bowl, whisk together the flour, baking powder, kosher salt, and garlic powder. Add the Greek yogurt and sweet potato puree and stir with a spatula until a wet, sticky dough forms. Chill the dough in the refrigerator while preparing the filling.
  2. Cook the chicken: Pat chicken thighs dry and season well with kosher salt and black pepper. Heat a 3.5-quart braising pan or high-sided oven-safe skillet over medium-high heat with a light coating of olive or avocado oil. Add the chicken and sear for 3-4 minutes per side until lightly golden and nearly cooked through. Remove chicken from the pan and set aside.
  3. Sauté the vegetables: Reduce heat to medium, add more oil if needed. Add onion, celery, carrots, and a pinch of kosher salt. Cook, stirring occasionally, for 5-6 minutes until vegetables are tender. Add minced garlic and cook for 1 minute until fragrant.
  4. Thicken the sauce: Sprinkle in the flour, thyme, smoked paprika, and cinnamon. Stir continually for 1 minute to cook off the raw flour taste. Deglaze the pan with chicken broth, scraping up browned bits. Stir in milk, sweet potato puree, and maple syrup if using. Bring mixture to a boil, then reduce to low and simmer for 5 minutes until the sauce thickens. Adjust seasoning with kosher salt and pepper.
  5. Combine filling ingredients: Chop the cooked chicken into bite-sized pieces. Add the chicken, chopped kale, and rinsed beans to the sauce in the pan. Stir gently to combine and turn off the heat.
  6. Top with biscuits: Remove biscuit dough from fridge. Using a ¼ cup scoop, drop dough evenly over the filling to form 7 biscuits (usually 6 around the edges and 1 in the center). Brush the biscuits lightly with milk and optionally sprinkle flaky salt and black pepper on top.
  7. Bake the pot pie: Place the pan in the preheated oven and bake for about 25 minutes, or until the filling is bubbly on the edges and the biscuits are golden brown. Remove from oven and let the pot pie stand for 10 minutes before serving to allow it to set.
  8. Serve and enjoy: Serve warm for a hearty and healthy meal packed with textures and flavors.

Notes

  • Use boneless, skinless chicken thighs for juicier results or chicken breast if preferred.
  • Sweet potato puree can be homemade by roasting or boiling sweet potatoes and mashing them until smooth.
  • For a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
  • Maple syrup adds a subtle sweetness but can be omitted if preferred.
  • The biscuit dough will be wet and sticky—chilling it helps handle it better.
  • Use a high-sided oven-safe pan for easy transition from stovetop to oven.
  • Let the pot pie rest after baking to prevent it from being too soupy.

Find it online: https://justsosavory.com/healthy-chicken-pot-pie-with-sweet-potato-biscuits-recipe-2/