High Protein Chicken Pot Pie

Leo Biette-Timmons

High Protein Chicken Pot Pie with Savory Biscuit Topping

Comfort food, but nutrient dense and high in protein. This chicken pot pie uses a creamy ricotta and greek yogurt based filling and a crispy onion biscuit topping to keep calories reasonable while still delivering on an outrageous flavor. Perfect for meal prep or a cozy dinner that actually satisfies. Make ahead of time & warm up when ready to eat!

 

Ingredients

Savory Onion Biscuit Topping

  • 70g all purpose flour
  • 70g oat flour
  • 30g casein protein powder
  • 1 tbsp baking powder
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ½ tsp black pepper
  • 15 ml skim milk
  • 150g 0% Greek yogurt
  • 1 large egg
  • 45g butter, cold
  • 45g crispy fried onions

Chicken Pot Pie Filling

  • 1 lb cooked chicken breast, chopped
  • 1 medium onion, diced
  • 200g potato, small dice
  • 3 cloves garlic, minced
  • 1½ cups frozen peas & carrots
  • 2 celery stalks, sliced
  • 1 cup frozen corn
  • 1 cup (240g) vegetable broth
  • ⅓ cup (75g) 0% Greek yogurt
  • ⅔ cup (165g) part-skim ricotta cheese
  • ½ cup (120g) milk
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp dried thyme
  • ½ tsp onion powder

 

Directions

1. Preheat oven to 400°F (205°C). In a large pan over medium heat, sauté diced onion and celery until soft. Add garlic and cook 30 seconds. Stir in potatoes and vegetable broth. Simmer 8–10 minutes until potatoes are just tender. Add chicken, peas & carrots, corn, salt, pepper, thyme, and onion powder.

In a bowl, whisk milk and cornstarch until smooth, simmer on low until thick. Take off the heat & add Greek yogurt and ricotta. Transfer filling to a greased baking dish.

2. Make the Biscuit Topping. In a bowl, mix flours, casein, baking powder, salt, garlic powder, and pepper.

Cut in cold butter until crumbly. Stir in Greek yogurt, egg, skim milk, and crispy fried onions just until combined. Do not over mix

3. Assemble & Bake. Press the biscuit dough between your hands to make thin biscuits, and place evenly over the filling.

Bake uncovered for 25–30 minutes, until biscuits are golden and the filling is bubbling. Let rest 5–10 minutes before serving.

 

Nutrition Per Serving (Makes 8)

Calories: 520

Protein: 46 g

Carbohydrates: 38 g

Fat: 20 g

Fiber: 5.5g

 

If using raw chicken, cook 75% of the way through before adding to the pan.

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