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healthy chicken pot pie with sweet potato biscuits in pan, with wooden spoon taking a scoop out

Healthy Chicken Pot Pie with Sweet Potato Biscuits

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!
Servings 7 people
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Equipment

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

*NOTE: I use the canned sweet potato puree from Farmer's Market Organic, which can be found at Whole Foods and other health food stores. If you can't find this, feel free to use butternut squash puree, pumpkin puree or make some by scratch!
NUTRITION INFO & SERVING SIZE: The nutrition information listed below is an estimate per serving, assuming that you get 7 servings total. Depending on your appetite, this recipe may be closer to 6 servings.
Calories: 342kcal
Course: Dinner, Main Course
Cuisine: American
Keyword: Biscuits, Chicken Thighs, Greek Yogurt, High Fiber, High Protein, Kale, Pot Pie, Sweet Potato, White Beans, Winter Dinner, Winter Recipes

Nutrition

Calories: 342kcal | Carbohydrates: 40g | Protein: 29g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 95mg | Sodium: 469mg | Potassium: 680mg | Fiber: 4g | Sugar: 7g | Vitamin A: 11735IU | Vitamin C: 19mg | Calcium: 198mg | Iron: 3mg