Heartburn-Friendly Chicken Pot Pie Recipe

By
Sharon Gillson

Sharon Gillson is a writer living with and covering GERD and other digestive issues.

Learn about our editorial process
Sharon Gillson
Updated on September 20, 2019
chicken pot pie

 

iStock/Getty Images Plus
Total Time: 55 min
Prep Time: 15 min
Cook Time: 40 min
Servings: 4

Nutrition Highlights (per serving)

430 calories
12g fat
49g carbs
34g protein
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Nutrition Facts
Servings: 4
Amount per serving  
Calories 430
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 72mg 24%
Sodium 1077mg 47%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 18%
Total Sugars 13g  
Includes 3g Added Sugars 6%
Protein 34g  
Vitamin D 1mcg 5%
Calcium 148mg 11%
Iron 3mg 17%
Potassium 586mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This delicious and indulgent chicken pot pie recipe is made from scratch with heartburn-friendly ingredients, including skinless chicken breasts and skim milk.

Foods with a high-fat content are typically the culprit affecting those with heartburn. This low-fat recipe puts chicken pot pie back on the menu. 

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup frozen carrots, thawed and drained
  • 1 cup frozen peas, thawed and drained
  • 1 (14.75-ounce) can cream-style corn
  • 3/4 cup skim milk, divided into 1/4 cup and 1/2 cup portions
  • 1 cup biscuit mix

Preparation

  1. Heat oven to 400 degrees F.

  2. Cut chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt.

  3. Heat 1 tablespoon olive oil or vegetable oil in a skillet over medium-high heat.

  4. Add the 1 pound of salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.

  5. Place chicken into a 3-quart baking dish, and add 1 cup frozen, thawed and drained carrots, 1 cup. 

  6. Cover and bake for 25 minutes.

  7. In a mixing bowl combine 1 cup biscuit mix and remaining 1/2 cup of skim milk. Stir until a soft dough forms.

  8. Remove baking dish from oven and uncover.

  9. Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.

  10. Bake uncovered for 10 minutes, or until the biscuits are golden brown.

More About Chicken Pot Pie

Chicken pot pie is comfort food at its best. It's the perfect vehicle for leftover roast or grilled chicken and vegetables mixed with gravy or sauce. Where one can get into trouble is the crust. Typically, high-fat pie dough or puffed pastry crusts are used, which can cause problems for heartburn sufferers. This recipe is a lighter version.

Pot Pie History

Meat pot pies go back to the Roman Empire where they were served at lavish banquets, sometimes with live birds under the crust (remember "four and twenty blackbirds baked in a pie"?).

16th-century English gentry continued the custom of meat pies made with pork, lamb, game, and birds. This meat pie craze spread to the New World with early settlers who eventually took them to the West where they have become firmly entrenched in the U.S. culinary repertoire.

Some say English pasties, favored by Cornish tin miners, is actually a portable version of a classic pot pie. You decide.

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