This Healthy Chicken Pot Pie with Sweet Potato Biscuits is cozy comfort food with a nourishing twist! This unique spin on the classic features a filling made from juicy chicken, white beans, kale and warming spices, then it’s topped with easy homemade sweet potato greek yogurt biscuits. It’s protein-packed, beyond cozy & would be a great addition to your winter dinner round-up!
It’s pot pie season! I low-key remembering hating chicken pot pie growing up, and pretty much just wanted to eat the biscuits on top lol. Butttt, my adult tastebuds have grown to love it, especially when prepared right. And since I’m sure you already have your go-to classic chicken pot pie recipe, I wanted to come up with something a little more fun and unique; a combo you may not have thought of before, but are definitely going to love.
This Healthy Chicken Pot Pie with Sweet Potato Biscuits is the epitome of winter comfort. The filling is made with juicy cubed chicken thighs, fiber-rich white beans, lots of kale, the classic mirepoix, and some warming, earthy spices. It’s delicious all on it’s own, but even more fun when you top it with homemade sweet potato biscuits. Don’t worry, these are the easy kind – the viral 2-ingredient greek yogurt dough, but with the addition of some sweet potato puree. They’re protein-packed and bake up beautifully!
Now, this recipe is a bit more time consuming, but it’s perfect on those weekend days when you just want to slow down and cook a nourishing meal. And since it makes a big batch, you can enjoy leftovers for lunch all week long! I’m really looking forward to hearing what you guys think of this one 🙂
Why You’ll Love this Healthy Chicken Pot Pie with Sweet Potato Biscuits
- It’s a cozy and unique spin on a classic pot pie, featuring easy sweet potato & greek yogurt biscuits!
- This pot pie is high in protein, and is full of veggies too!
- The leftovers store well, so you can also prep this as healthy lunch for the week.
- It’s the perfect comforting Winter dinner that still packs a nutrient punch!
- It’s full of warming, earthy flavors and a touch of sweetness.
What You Need to Make this Healthy Chicken Pot Pie with Easy Sweet Potato Biscuits
For the Easy Sweet Potato & Greek Yogurt Biscuits:
- AP Flour: The base of these sweet potato biscuits is the viral 2-ingredient dough with a bit of a twist. It starts out with AP flour, and would likely work with GF 1-to-1 flour, but the taste and texture is definitely impacted.
- Baking Powder: To help the biscuits rise!
- Kosher Salt & Garlic Powder: For a bit of flavor.
- Greek Yogurt: These biscuits are high in protein and a bit healthier thanks to the greek yogurt! I prefer to use full-fat plain greek yogurt or skyr for the best taste & texture.
- Sweet Potato Puree: To keep these cozy, and add a pop of sweetness, we are mixing in some canned sweet potato puree (which will also be used in the pot pie filling). I recommend the Farmer’s Market Organic brand, which you can find at Whole Foods. In a pinch, substitute butternut squash puree, pumpkin puree or make your own!
For the Healthy Chicken Pot Pie:
- Chicken Thighs: Boneless, skinless chicken thighs stay nice and juicy! However, you can certainly substitute thinly sliced chicken breast if you prefer.
- Kosher Salt & Black Pepper: Season the chicken generously on both sides.
- Olive Oil: Or avocado oil for searing the chicken, and later sautéing the mirepoix.
- Yellow Onion, Celery & Carrots: This trifecta is now as a mirepoix, which is classic in pot pie and adds a sweet, savory foundation.
- Garlic: 4 large cloves…but really, measure with your heart 😉
- AP Flour: This helps thicken the chicken pot pie filling. Gluten free 1-to-1 flour works great here, as well!
- Dried Thyme, Smoked Paprika & Cinnamon: This warm and earthy combo really leans into cozy winter vibes…just trust me here!
- Chicken Bone Broth: I like using chicken bone broth when possible to add even more protein and nutrients to this healthy chicken pot pie, but standard chicken broth/stock is totally fine too.
- Milk: To add some creaminess to the filling. In a pinch, you can substitute more chicken broth.
- Sweet Potato Puree: This naturally thickens the sauce, adds sweetness and compliments the sweet potato biscuits so well!
- Maple Syrup: Optional, but encouraged if you want to bring out the natural sweetness of the sweet potato.
- Great Northern Beans: These sturdy white beans add fiber and volume to this healthy chicken pot pie. You can also use cannellini beans, or even chickpeas.
- Kale: I typically use traditional curly kale here, but lacinato (dino) kale is fine too. 3 cups is about equal to 3 oz, which is usually 1/2 large bunch.
- Flaky Salt: Completely optional, and is more of an aesthetic finishing touch for the biscuits.
How To Make this Healthy Chicken Pot Pie with Sweet Potato Biscuits
Prep the Easy Sweet Potato Biscuit Dough:
First, preheat your oven to 400F. Then, mix together the flour, baking powder salt & garlic powder in a medium bowl. Add in the greek yogurt and sweet potato and use a spatula to stir until a dough forms. It will be pretty wet. Let the dough chill in the fridge while you prepare the rest of the recipe.
Sear Chicken Thighs:
Next, pat chicken thighs dry well, then season generously on both sides with kosher salt & black pepper. Bring a 3.5qt braising pan (or a 10-12″ high-sided, oven-safe pan) to medium-high heat. Once hot, add a light amount of oil. Then, add seasoned chicken thighs and cook for 3-4 minutes per side, until lightly golden and mostly done through (they’ll continue cooking in the oven). Remove chicken from the pan and set aside.
Saute Mirepoix, Add Garlic, Flour & Spices:
Reduce heat to medium, and add a bit more oil as needed. Then, add the onion, celery, carrots & some kosher salt to the pan. Sauté, stirring occasionally for 5-6 minutes, until tender. Add in the garlic and cook until fragrant, 1 more minute. Add in the flour and spices and stir constantly for 1 minute to cook off the flour.
Deglaze, Let Sauce Thicken:
Deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan. Then, add in the milk, sweet potato puree, and maple syrup (if using), and stir until smooth. Bring the mixture up to a boil, then reduce the heat to low and let simmer for 5 minutes, until the sauce has thickened slightly. Taste and adjust the amount of kosher salt & black pepper as needed.
Add Back Chicken, White Beans & Kale:
While the sauce is simmering, chop up the chicken thighs into small bite-sized pieces. Then, add them back to the pan along with the kale and great northern beans. Stir to incorporate. Turn off the heat.
Drop on Sweet Potato Biscuits:
Next, remove sweet potato biscuit dough from the fridge and scoop out a heaping ¼ cup of dough per biscuit. Drop it onto the top of the chicken pot pie — I typically get 7 total biscuits (6 on the outside and one in the middle). Brush the top of each biscuit with a little bit of milk and optionally season with some flaky salt and black pepper.
Bake & Enjoy:
Finally, transfer healthy chicken pot pie to the oven for ~25 minutes, or until the filling is bubbling on the edges and the biscuits are lightly golden. Let stand for 10 minutes before digging in, so that it’s not overly hot or soup-y. Enjoy!
Frequently Asked Questions:
- How can I make this healthy chicken pot pie gluten free? You can certainly substitute gluten free 1-to-1 flour in the sweet potato biscuits and the filling, but I find that the texture of the biscuits doesn’t turn out so great. So, you could also substitute any store-bought gluten free biscuits you love, or a biscuit mix. The filling will work just fine with gluten free 1-to-1 flour!
- Can I simplify this by using store-bought biscuits? Of course! Although these sweet potato biscuits are quite quick and easy, if you want to remove a step, you can just pop on 7 of your favorite refrigerated store-bought biscuits, like the classic Pillsbury ones. You may have to reduce the cook time slightly, so keep an eye on it.
- What if I can’t find sweet potato puree? I have only tested this healthy chicken pot pie with sweet potato puree, but it should work well with butternut squash puree or even pumpkin puree (although the result will be a little less sweet). You can also make your own homemade sweet potato puree if you can’t find the canned kind!
How Should I Store Leftovers?
You can either allow this healthy chicken pot pie to cool down fully, then wrap the whole pan with plastic wrap/foil and store it in the fridge, or transfer it to airtight containers. It will last for about 3-4 days, and can be re-heated either in the microwave (softer biscuits) or in a 350F oven, covered loosely with foil, until warmed through.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Cozy Winter Recipes?
- Greek Lemon Chicken Soup
- Pomegranate Braised Boneless Short Ribs
- Curry Chicken Pot Pie with Puff Pastry
- Crockpot White Chicken Chili
- Sheet Pan Harissa Chicken Meatballs, Chickpeas & Veggies
Healthy Chicken Pot Pie with Sweet Potato Biscuits
Equipment
- peeler
- can opener
- 3.5qt braising pan (or 10-12" high-sided pan)
- spatula
- Pastry brush
Ingredients
For the Sweet Potato Biscuits:
- 1 ½ cups AP flour (180g)
- 2 ¼ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp garlic powder
- 1 cup full-fat plain greek yogurt or skyr (226g)
- ½ cup sweet potato puree (125g)*
For the Healthy Chicken Pot Pie:
- 1 ½ lbs boneless, skinless chicken thighs (or thinly sliced chicken breast)
- kosher salt & black pepper to taste
- olive oil or avocado oil
- 1 small yellow onion finely diced
- 2 celery stalks finely diced
- 1 cup finely diced carrots
- 4 garlic cloves minced
- ¼ cup AP flour
- 1 ½ tsp dried thyme
- 1 ½ tsp smoked paprika
- ¼ tsp cinnamon
- 1 ½ cups chicken bone broth (or broth/stock of choice)
- ½ cup milk + a bit more for brushing on the biscuits
- ½ cup sweet potato puree
- ½ tbsp maple syrup (optional)
- 3 cups chopped kale (3oz)
- 1 can great northern beans (15oz), drained & rinsed
- flaky salt optional
Instructions
- First, preheat your oven to 400F. Then, mix together the flour, baking powder salt & garlic powder in a medium bowl. Add in the greek yogurt and sweet potato and use a spatula to stir until a dough forms. It will be pretty wet. Let the dough chill in the fridge while you prepare the rest of the recipe.1 ½ cups AP flour, 2 ¼ tsp baking powder, ½ tsp kosher salt, ¼ tsp garlic powder, 1 cup full-fat plain greek yogurt or skyr, ½ cup sweet potato puree
- Pat chicken thighs dry well, then season generously on both sides with kosher salt & black pepper. Bring a 3.5qt braising pan (or a 10-12" high-sided, oven-safe pan) to medium-high heat. Once hot, add a light amount of oil. Then, add seasoned chicken thighs and cook for 3-4 minutes per side, until lightly golden and mostly done through (they'll continue cooking in the oven). Remove chicken from the pan and set aside.1 ½ lbs boneless, skinless chicken thighs, kosher salt & black pepper, olive oil
- Reduce heat to medium, and add a bit more oil as needed. Then, add the onion, celery, carrots & some kosher salt to the pan. Sauté, stirring occasionally for 5-6 minutes, until tender. Add in the garlic and cook until fragrant, 1 more minute. Add in the flour and spices and stir constantly for 1 minute to cook off the flour.olive oil, 1 small yellow onion, 2 celery stalks, 1 cup finely diced carrots, 4 garlic cloves, ¼ cup AP flour, 1 ½ tsp dried thyme, 1 ½ tsp smoked paprika, ¼ tsp cinnamon
- Deglaze the pan with chicken broth, scraping up any browned bits at the bottom of the pan. Then, add in the milk, sweet potato puree, and maple syrup (if using), and stir until smooth. Bring the mixture up to a boil, then reduce the heat to low and let simmer for 5 minutes, until the sauce has thickened slightly. Taste and adjust the amount of kosher salt & black pepper as needed.1 ½ cups chicken bone broth, ½ cup milk, ½ cup sweet potato puree, ½ tbsp maple syrup
- While the sauce is simmering, chop up the chicken thighs into small bite-sized pieces. Then, add them back to the pan along with the kale and great northern beans. Stir to incorporate. Turn off the heat.3 cups chopped kale, 1 can great northern beans
- Remove sweet potato biscuit dough from the fridge and scoop out a heaping ¼ cup of dough per biscuit. Drop it onto the top of the chicken pot pie — I typically get 7 total biscuits (6 on the outside and one in the middle). Brush the top of each biscuit with a little bit of milk and optionally season with some flaky salt and black pepper.flaky salt
- Transfer chicken pot pie to the oven for ~25 minutes, or until the filling is bubbling on the edges and the biscuits are lightly golden. Let stand for 10 minutes before digging in, so that it's not overly hot or soup-y. Enjoy!
Video
Notes
Nutrition
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