Mom’s Creamy Whole Wheat Chicken Pot Pie
Mom’s Creamy Whole Wheat Chicken Pot Pie is the perfect meal for a chilly winter day. Cozy up by the fire and enjoy this family-friendly dinner that’s made with wholesome ingredients.
What’s Special About This Recipe?
Mom’s Creamy Whole Wheat Chicken Pot Pie recipe is actually a recipe she found from Joy Food Sunshine’s food blog. My mom has made this for many of our large family gatherings (I’m one of 5 siblings. We are all now married, and I had the 10th grandchild this year. There are lots of mouths to feed when we are all together!). Joy Food Sunshine is an absolutely beautiful food blog, and I can’t wait to try more of her recipes. So thank Laura, the author of Joy Food Sunshine, for this recipe, even though I’ll still thank my mom ;).
Practically, I love that this recipe is healthier than a regular Chicken Pot Pie recipe you may have tried. The biscuit crust uses whole wheat flour, and there’s only one tablespoon of butter in the whole dish! The flavor is so rich and the pot pie is so creamy you would never know. I love that there are LOTS of veggies in it because then it’s more likely than not that my toddler boys will swallow (even if accidentally) a few veggies. Which is always a win around here.
To try some other cozy Clove and Crumb meals, try out Slow Cooker Pot Roast, or Kristen’s Crock Pot White Chicken Chili.
Ingredients & Supplies
To make Mom’s Creamy Whole Wheat Chicken Pot Pie you’ll need the following ingredients:
- Shredded chicken breast
- Red potato
- Garlic
- Onion
- Frozen carrot, pea, corn medley
- Chicken bouillon
- Milk
- All-purpose flour
- Whole wheat flour
- Onion powder
- Garlic powder
- Garlic salt
- Pepper
- Butter
- Greek yogurt or sour cream
- Egg
To make Mom’s Creamy Whole Wheat Chicken Pot Pie you’ll need the following supplies:
- Large cast-iron skillet
- Medium sized pan
- Mixing bowl
- Oven
Mom’s Creamy Whole Wheat Chicken Pot Pie: Let’s Get Cooking!
Begin by preheating your oven to 375℉. Then, heat up your cast iron over medium heat, and bring 2 cups of water to a boil in your saucepan.As your pan, water, and oven heat up, dice the onion, celery, and potato. Set aside.
In a medium-sized mixing bowl whisk together the flour, onion powder, garlic powder, garlic salt, pepper, and milk for the sauce.
Melt 1 tbsp of butter in the hot cast iron, and add the diced potatoes and minced garlic. Cook for about 5-10 minutes until the potatoes are browned.
While you cook the potatoes, add the chicken bouillon to the boiling water and whisk until dissolved. Add the milk/dry ingredient mixture. Stir consistently until thickened (about 3 minutes).
While the sauce thickens add the diced onion and celery to the cast iron once the potatoes are browned. Stir occasionally and cook for about 5 minutes. Then add the bag of frozen veggies and cook for about 5 more minutes until everything is warmed and softened.
Pour the thickened sauce into the cast iron and stir until its all combined. Take off heat and set aside.
In the same mixing bowl you used for the flour mixture, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, and salt. Cut the butter into small pieces and, using a pastry cutter, mix together until you have course crumbs.
Add the greek yogurt, milk, and egg. Stir to combine. The mixture will be sticky and fairly wet.
Top the filling and sauce mixture with roughly 6 dollops of the biscuit mixture. Spread the dollops slightly so that they are touching but does not have to cover the filling/sauce mixture uniformly.
Bake for 30-35 minutes until the biscuit crust is browned and the filling/sauce is bubbly. Enjoy!
Mom’s Creamy Whole Wheat Chicken Pot Pie
Ingredients
Filling
- 4-5 cups shredded chicken breasts
- 1 tbsp butter
- 2 cups diced potato
- 1 tsp minced garlic
- 1/2 cup diced onion
- 1 bag frozen carrot, pea, corn medley
- 2 ribs diced celery
- Salt and pepper to taste
Sauce
- 2 cups water
- 2½ tbsp chicken bouillon
- 1½ cups milk
- ¾ cup all-purpose flour
- ½ tsp onion powder
- ½ tsp garlic salt
- ½ tsp garlic powder
- ¼ tsp pepper
Biscuit topping
- ¼ tsp salt
- 1 tbsp cold butter
- ½ cup greek yogurt or sour cream
- ¼ cup milk
- 1 egg
Instructions
- Begin by preheating your oven to 375℉. Then, heat up your cast iron over medium heat, and bring 2 cups of water to a boil in your saucepan.As your pan, water, and oven heat up, dice the onion, celery, and potato. Set aside.
- In a medium-sized mixing bowl whisk together the flour, onion powder, garlic powder, garlic salt, pepper, and milk for the sauce.
- Melt 1 tbsp of butter in the hot cast iron, and add the diced potatoes and minced garlic. Cook for about 5-10 minutes until the potatoes are browned.
- While you cook the potatoes, add the chicken bouillon to the boiling water and whisk until dissolved. Add the milk/dry ingredient mixture. Stir consistently until thickened (about 3 minutes).
- While the sauce thickens add the diced onion and celery to the cast iron once the potatoes are browned. Stir occasionally and cook for about 5 minutes. Then add the bag of frozen veggies and cook for about 5 more minutes until everything is warmed and softened.
- Pour the thickened sauce into the cast iron and stir until its all combined. Take off heat and set aside.
- In the same mixing bowl you used for the flour mixture, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, and salt. Cut the butter into small pieces and, using a pastry cutter, mix together until you have course crumbs. Add the greek yogurt, milk, and egg. Stir to combine. The mixture will be sticky and fairly wet. Top the filling and sauce mixture with roughly 6 dollops of the biscuit mixture. Spread the dollops slightly so that they are touching but does not have to cover the filling/sauce mixture uniformly.
- Bake for 30-35 minutes until the biscuit crust is browned and the filling/sauce is bubbly. Enjoy!