Lightened up chicken pot pie is lusciously creamy, packed with fresh vegetables, and topped with flaky coconut oil and Greek yogurt biscuits! It’s the perfect comfort food to get you through the remainder of the winter weather.
Disclosure: This post is sponsored by American Kitchen Cookware. Thank you for supporting brands that make it possible for me to consistently share creative and delicious content with you!
As you know, last year was my first year working with American Kitchen Cookware and I’m excited to announce that the partnership will continue through 2016 as well! We love working together, their pans are some of the best I’ve worked with in a kitchen, and the creative freedom they allow me makes me a happy recipe developer!
Kicking off the year is this lightened up chicken pot pie recipe. It’s the perfect meal have seconds of, because it’s much lighter than the traditional recipe!
If winter is still a reality in your neck of the woods, as it is in mine, comfort foods are a necessary evil. I say that because comfort foods are almost always high in fat, calories, carbs, or all of the above! That’s why I decided to lighten things up with this pot pie recipe.
Some of the substitutions I’ve made in this lightened up chicken pot pie include:
- using fresh vegetables instead of canned, (for that bright flavor) and sautéing them in coconut oil instead of regular butter.
- making the filling with flavorful chicken stock and whole milk instead of heavy cream.
- topping it with a healthier biscuit recipe that uses Greek yogurt and coconut oil, inspired by Stonyfield.
- sprinkling an extra bump of flavor with American Kitchen’s Garlic Herb Seasoning. It reduces the amount of salt needed in the recipe.