These Skinny Chicken Pot Pies are the ultimate single serving comfort food made healthier with zero butter or heavy cream! Easy to make and your family will love this!


You asked for it so I delivered!  Lightened-up chicken pot pies have been my highest recipe request for so long now and not just by you…um my boyfriend has literally been begging me to make this for over 2 years now.

Clearly I’m a terrible girlfriend.

Well to be honest, I’ve NEVER made chicken pot pies before and have always just assumed they would be really hard to make.  Yes I’m aware I’ve just admitted to being an insanely lazy, pessimistic individual, but hey let’s move on.

All I have to say is fresh thyme, roasted chicken, fluffy biscuits…need I go on??  I really wanted to make my own dough for this, but I just love how quick and easy this is!  The perfect weeknight dish (when your running home late from work per usual) to serve your family that is hearty and delicious, yet perfectly portioned and low in calories.  You can’t go wrong!


And ohh how I wish you could see my kitchen right now.  It. Is. EMPTY.  I’m talking bare, desolate, completely void of anything remotely cooking related.  To be honest, I kind of love and I kind of hate it.  This weekend was spent packing since we’re officially moving next week (yay!!) so I thought I’d go ahead and get a jump start on my kitchen since 85% of the things I own are held there.  Thankfully we knocked it out in one day and are now left with 4 plates, some silverware, a cutting board and like one pot.  Sigh.  Guess I won’t be cooking much this week, but I can’t begin to tell you how nice it is to have a clean, organized kitchen!

I suppose it’s not hard to organize 6 things.Still it’s nice to have clear counter tops and empty cupboards, makes cleaning a whole LOT easier.  So if I’m lacking recipes the next two weeks, you know why.  My apologies ahead of time.

5 from 2 votes

Skinny Chicken Pot Pies

These Skinny Chicken Pot Pies are the ultimate single serving comfort food made healthier with zero butter or heavy cream! Easy to make and your family will love this!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4


  • 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 veggies
  • 4 green onions, chopped
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 can, 7.5 oz refrigerated reduced-fat biscuits
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  • Preheat oven to 425 degrees F.
  • In a medium saucepan, whisk together half and half, chicken broth, flour, poultry seasoning and thyme. Bring to a boil then reduce heat to a simmer, continuing to whisk for about 4 minutes. Once mixture has thickened, remove from heat and stir in chicken, mixed veggies, green onions, salt and pepper. Cover to keep warm and set aside.
  • Coat 5 (6 oz) ramekins with nonstick cooking spray.
  • On a lightly floured surface, roll out 5 biscuits into 4-inch rounds. Evenly fill ramekins with chicken mixture and top each with a rolled out biscuit, pressing firmly around the sides of the ramekin to adhere. Pierce 4 holes in the top of the biscuits to vent and place in oven.
  • Bake pies for about 12 minutes, until filling is bubbly and biscuits are golden. Enjoy!


Serving: 1ramekin | Calories: 286kcal | Carbohydrates: 36g | Protein: 24g | Fat: 4g | Fiber: 2g

Nutrition information is automatically calculated, so should only be used as an approximation.

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As a self-proclaimed foodie and fitness enthusiast, I have a passion for cooking and a huge desire to show that living a healthy lifestyle can actually be easy and fun!  Feel free to use the meal guide above to find your new favorite meal ideas or the dietary guides to the right to narrow things down even more!

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  1. Jan says:

    5 stars
    Changed it the biscuits to Just Rol pie crust for our low sodium needs, and had more chicken (probably 4 cups cubed) already cooked, so I used all of it. Turned out wonderful. It’s a keeper!

  2. Rose sturla says:

    Hello thank you for sharing your yummy recipes. I’ve already made two of your dishes, the chicken roll ups with the peppers and the shell pasta with the zucchini and carrots, one of my favorites! Now on to the pot pies. Question, you note to thaw out the frozen veggies, but the packages read in bold print do not thaw? What’s your take on this?

    Thank you!

    1. Kelly says:

      Veggies definitely don’t need to be thawed out before cooking! Feel free to just add them to the recipe! 🙂