Low-Calorie Chicken Pot Pie Recipe with Flaky Crust

These Skinny Chicken Pot Pies are single-serving comfort food made lighter—no butter or heavy cream—while still being creamy, satisfying, and easy to prepare. Perfect for busy weeknights and family dinners alike.

This lightened-up version of chicken pot pie has been one of the most requested recipes for a good reason: it delivers all the cozy, nostalgic flavors of a traditional pot pie in a smaller, healthier package. Using fat-free half-and-half and chicken broth for the sauce, roasted chicken for hearty protein, a mix of frozen vegetables, and store-bought reduced-fat biscuits for the topping, these individual pot pies are quick to assemble and simple to bake.

They’re ideal when you’re short on time but want something warm and homey. The recipe makes four individual ramekin pies, which makes portioning easy and keeps leftovers manageable. The biscuits form a golden, slightly crisp top while the filling stays creamy and well-seasoned with poultry seasoning and thyme.

Skinny Chicken Pot Pies

Comforting single-serving chicken pot pies made lighter by eliminating butter and heavy cream—easy to make and family-friendly.

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
1 (10 oz) package frozen mixed vegetables
4 green onions, chopped
1 tsp salt (adjust to taste)
1/4 tsp pepper
1 can (7.5 oz) refrigerated reduced-fat biscuits

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, and all-purpose flour until smooth. Add the poultry seasoning and thyme.
Bring the mixture to a boil over medium heat, 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, chopped green onions, salt, and pepper. Cover to keep warm while you prepare the ramekins.
Coat five 6-oz ramekins with nonstick cooking spray (or lightly oil them).
On a lightly floured surface, roll out each biscuit into a roughly 4-inch round. Divide the chicken-vegetable filling evenly among the ramekins.
Top each ramekin with a rolled-out biscuit, pressing the edges gently to adhere to the rim. Pierce four small holes in each biscuit top to allow steam to escape.
Bake for about 12 minutes, or until the filling is bubbly and the biscuits are golden brown. Remove from the oven and let cool for a few minutes before serving.

Nutrition (per serving)

Nutrition information is automatically calculated and should be used as an approximation.

Tips, Variations, and Storage

If you prefer a richer sauce, substitute low-fat milk for the half-and-half, or add a tablespoon of light cream cheese and whisk until smooth.
Use leftover rotisserie chicken or quickly roast chicken breasts ahead of time to save prep time.
Swap the frozen mixed vegetables for fresh vegetables—carrots, peas, and corn work well—or use a single favorite vegetable if preferred.
To make fewer servings, use smaller ramekins and adjust baking time slightly; check that the biscuit is cooked through and the filling is hot and bubbling.
Leftovers store well: cover and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through to keep the topping crispier, or microwave for a quicker option.

Serving Suggestions

These individual pot pies pair nicely with a simple green salad or steamed greens for a balanced meal. They’re also great for portion control, busy weeknights, or when you want a homey meal without a lot of fuss.

If you try this recipe, feel free to leave a note about your favorite substitutions or how you adjusted the seasonings. Small tweaks—like extra herbs or a different biscuit—can make this recipe your own without losing the comfort that makes pot pie so satisfying.