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Healthy Chicken Pot Pie with Sweet Potato Biscuits Recipe

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4.2 from 49 reviews

This Healthy Chicken Pot Pie with Sweet Potato Biscuits offers a nutritious twist on a classic comfort food. Combining tender chicken thighs, hearty vegetables, kale, and great northern beans in a savory, spiced sauce, topped with fluffy sweet potato-infused biscuits, this recipe is both filling and wholesome. Perfect for a family meal, it balances rich flavors with health-conscious ingredients for a satisfying dish everyone will love.

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 Pot Pie Filling

  • 1 ½ lbs boneless, skinless chicken thighs (or thinly sliced chicken breast)
  • Kosher salt & black pepper, to taste
  • Olive oil or avocado oil, as needed
  • 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 great northern beans (15 oz), drained & rinsed
  • Flaky salt (optional, for topping biscuits)

Instructions

  1. Prepare Sweet Potato 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, then stir with a spatula until a wet dough forms. Chill the dough in the fridge while preparing the filling.
  2. Cook the Chicken: Pat the chicken thighs dry and season generously with kosher salt and black pepper. Heat a 3.5-quart braising pan or a 10-12″ high-sided oven-safe skillet over medium-high heat and add a small amount of oil. Add the chicken and cook for 3-4 minutes per side until lightly golden and nearly cooked through. Remove chicken and set aside.
  3. Sauté Vegetables: Reduce heat to medium, add more oil if needed. Add onion, celery, carrots, and a pinch of kosher salt to the pan. Cook, stirring occasionally for 5-6 minutes until tender. Stir in garlic and cook for an additional minute until fragrant.
  4. Make the Sauce: Sprinkle the flour and spices (thyme, smoked paprika, cinnamon) over the vegetables and stir constantly for 1 minute to cook off the raw flour taste. Deglaze the pan by pouring in chicken broth, scraping any browned bits from the pan bottom. Stir in milk, sweet potato puree, and maple syrup if using, mixing until smooth. Bring to a boil, then reduce to low and simmer for 5 minutes until slightly thickened. Season with salt and pepper to taste.
  5. Add Chicken, Kale & Beans: Chop the cooked chicken thighs into bite-sized pieces and return them to the pan. Stir in chopped kale and drained great northern beans. Mix to combine and turn off the heat.
  6. Top with Biscuits: Remove biscuit dough from the fridge. Scoop out heaping ¼ cup portions and drop them evenly over the chicken filling—usually 7 biscuits total, arranged 6 around the edges and 1 in the center. Brush the tops with a little milk and optionally sprinkle flaky salt and black pepper on top.
  7. Bake the Pot Pie: Transfer the pan to the preheated oven and bake for about 25 minutes until the filling is bubbling and biscuits turn lightly golden. Remove from oven and let stand for 10 minutes before serving to allow the filling to set.

Notes

  • For the sweet potato puree, you can use homemade roasted sweet potatoes blended smooth or canned sweet potato puree.
  • Using chicken thighs helps keep the filling moist and flavorful, but chicken breast can be swapped if preferred.
  • The biscuit dough is intentionally wet—resist adding more flour as it will bake into fluffy, tender biscuits.
  • Maple syrup is optional but adds a subtle sweetness that complements the spices.
  • Make sure to let the pot pie rest after baking to avoid a runny filling.
  • Leftovers can be refrigerated and gently reheated; biscuits may lose some crispness but remain tasty.

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