These Skinny Chicken Pot Pies are the perfect single-serving comfort food reinvented to be lighter—no butter or heavy cream required. Simple to prepare, satisfying, and family-friendly.
You asked for a lighter chicken pot pie, so here it is. I’ve had requests for a reduced-fat version for a long time, and after finally testing it, I can tell you this approach delivers all the comfort you expect from pot pie—creamy filling, tender chicken, and a golden biscuit top—without the heavy butter and cream. It’s straightforward to make and perfectly portioned for sharing or serving individually.
This is a great weeknight dinner: the filling cooks quickly on the stove while you prep the tops, and the whole dish is ready in under 30 minutes. I used roasted skinless chicken breast for lean protein and a blend of fat-free half-and-half and chicken broth to create a rich, silky sauce without heavy cream. Frozen mixed vegetables keep it convenient, and refrigerated reduced-fat biscuits make a quick, flaky crust.
Skinny Chicken Pot Pies
Summary: A lighter, single-serving chicken pot pie that keeps the comfort and flavor but cuts calories by using fat-free half-and-half, fat-free chicken broth, and reduced-fat biscuits. Easy to make and ideal for busy evenings.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 4 ramekins
Ingredients
- 1 cup fat-free half and half
- 1 cup fat-free chicken broth
- 3 Tbsp. all-purpose flour
- 1 tsp. poultry seasoning
- 1 tsp. thyme
- 2 cups roasted skinless chicken breast, cubed (use leftover or rotisserie chicken)
- 1 (10 oz) package frozen mixed vegetables
- 4 green onions, chopped
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 can (7.5 oz) refrigerated reduced-fat biscuits (you will roll them out)
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium saucepan, whisk together the fat-free half-and-half, fat-free chicken broth, flour, poultry seasoning, and thyme until smooth. Heat the mixture, bringing it to a gentle boil, then reduce to a simmer. Continue whisking for about 4 minutes until the sauce thickens.
- Remove the pan from the heat and stir in the cubed roasted chicken, frozen mixed vegetables, and chopped green onions. Season with salt and pepper, cover to keep warm, and set aside.
- Coat five 6-oz ramekins with nonstick spray. On a lightly floured surface, roll each biscuit into a roughly 4-inch round to form the tops.
- Divide the chicken and vegetable filling evenly among the prepared ramekins. Lay a rolled-out biscuit over each ramekin and press the edges down to seal. Pierce the tops in a few places to vent.
- Bake the pies for about 12 minutes, or until the filling is bubbling and the biscuits are golden brown. Let cool for a minute before serving. Enjoy!
Nutrition
Serving: 1 ramekin | Calories: 286 kcal | Carbohydrates: 36 g | Protein: 24 g | Fat: 4 g | Fiber: 2 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips and Variations
- Use leftover roasted chicken or a store-bought rotisserie chicken to save time—just remove the skin and shred or cube the meat.
- If you prefer a smoother filling, pulse the vegetables briefly in a food processor before adding them to the sauce.
- For extra herb flavor, stir in a tablespoon of chopped fresh parsley or a teaspoon of chopped rosemary with the thyme.
- To make fewer servings, halve the recipe and bake in a single larger dish; adjust baking time as needed until the crust is golden and the filling bubbles.
- Look for reduced-sodium chicken broth if you want to lower the salt; taste the filling before adding the full teaspoon of salt and adjust to your preference.
These individual Skinny Chicken Pot Pies are a comforting, family-friendly dinner that tastes rich without relying on heavy cream or butter. They’re easy to adapt and perfect for busy nights when you want something warm and satisfying on the table quickly.
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