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Directions Total Time: 35 min

  1. Preheat oven to 350° F.
  2. Place chicken in medium saucepot and fill about halfway with water (enough to completely cover chicken). Bring to a boil, cover and reduce heat to a simmer and cook about 20 minutes. Remove from water, cool slightly and dice into bite size pieces cover and place in refrigerator. (Can be prepared a day ahead.)
  3. In a medium saucepot, place potato pieces in cold water, turn heat on high and bring to a boil. Boil potatoes until fork tender, about 20 minutes. Remove from water and set aside.
  4. Heat olive oil in a large saucepot, over medium low heat. Add garlic, peas, onion, carrots, corn, and celery. Cook, stirring frequently, for 5 minutes. Add chicken broth and herbs and continue cooking for 5-7 more minutes, until most of cooking liquid has been absorbed.
  5. In a medium mixing bowl, stir together milk, yogurt, chicken and potatoes. Add yogurt mixture to hot vegetable mixture and remove from heat.
  6. Keep biscuits cold until ready to use. Cut 5 biscuits into small ½ inch cubes.
  7. Place mixture in a 9 x 9 baking dish coated with cooking spray. Scatter biscuit pieces, evenly spaced, over top of pot pie mixture.
  8. Bake for about 20 minutes, or until biscuit dough is golden brown.

Additional Tips

Get the Kids Involved: Scattering the biscuit dough and watching as it puffs up and turns golden brown in the oven while it cooks if a safe and fun step to involve kids in the cooking process.

Cooking Tips: Frozen vegetables can be substituted for all vegetables in this dish. To thaw, measure out correct amounts of each vegetable and place in a bowl of lukewarm water. In about 10 minutes they will be ready to use.

Leftover ingredients?
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Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
8.0 g
Saturated Fat
2.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.0 g
Monounsaturated Fat
2.5 g
79 mg
519 mg
37 g
4 g
12 g
38 g
Price Per Serving


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