Pump up the vegetables, lighten the sauce, and tweak the topping for a slimmed-down take on this fall favorite. The tender, tasty chive biscuits are the right finishing touch for this cozy dinner. Watch how we did it.
Step-by-step chicken pot pie recipe makeover
Step 1. filling
Classic: Peas, carrots, potatoes, and skin-on chicken (light and dark meat).
New and improved:
•Rotisserie chicken breast replaces raw skinless boneless chicken breast (which tends to dry out when it's sautéed, then baked).
•Wild mushrooms in the mix add meaty texture and boost the flavor and volume.
Step 2. sauce
Classic: Creamy, buttery, and rich from full-fat dairy everything, and plenty of it.
New and improved:
•Light stick butter slashes the amount of fat by two-thirds.
•Fat-free half-and-half subs for the heavy stuff.
Step 3. topping
Classic: Buttery pastry crust or puff pastry.
New and improved:
•Low-fat pancake and baking mix makes a tender, biscuit-like topping.
•A sprinkle of chives brings a punch of extra flavor.
Look how easy it is!
1. Sauté shallots, mushrooms, and carrots in butter until tender.
2. Add flour, stirring until it’s fully incorporated.
3. Stir in half-and-half.
4. Add coarsley shredded rotisserie chicken breast next.
5. Sprinkle in fresh thyme, salt, and cayenne.
6. After stirring together biscuit topping ingredients until just blended, drop 12 heaping tablespoons on top of filling to make biscuits.
