Name: Heartburn-Friendly Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
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; 1/2 cup skim milk; 1 cup biscuit mix

Heartburn-Friendly Chicken Pot Pie

Sharon Gillson

Updated on March 01, 2022

Medically reviewed by

Kristy Del Coro, MS, RDN, CDN

(116 ratings)

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

Show Nutrition Label

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 high fat content are typically the culprit affecting those with heartburn. This low-fat recipe, which highlights the highly digestible proteins included with the chicken, 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
1/2 cup skim milk
1 cup biscuit mix

Preparation

Heat oven to 400F.
Cut chicken breasts into 1-inch cubes and season with salt.
Heat olive oil or vegetable oil in a skillet over medium-high heat.
Add the salted chicken breast cubes and cook for 8 minutes, stirring occasionally, or until browned.
Place chicken into a 3-quart baking dish, and add carrots, peas, and corn.
Cover and bake for 25 minutes.
In a mixing bowl combine biscuit mix and skim milk. Stir until a soft dough forms.
Remove baking dish from oven and uncover.
Spoon dough onto chicken and vegetables with a tablespoon and spread evenly to cover entire surface of chicken mixture.
Bake uncovered for 10 minutes, or until the biscuits are golden brown.

Variations and Substitutions

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. But most recipes call for a high-fat pie dough or puffed pastry crusts, which can cause problems for people who experience heartburn. This recipe offers a lighter version that is less likely to trigger heartburn symptoms.

For added flavor, get creative with dried herbs such as rosemary, sage, or thyme, and experiment with new flavor profiles for your chicken pot pie.

Cooking and Serving Tips

To ensure your biscuit topping isn't soggy, bake it uncovered and under high heat, which will give you the perfect crunch when you cut it for serving.
With its lean protein, vegetables, and crust, chicken pot pie offers is a complete meal in itself, but if you're looking for more to serve with your dish, consider a side salad with leafy greens and vinaigrette dressing.

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