Deconstructed Chicken Pot Pie with Whole-Wheat Biscuits
A savory, protein-rich chicken and vegetable pot pie filling served alongside fluffy whole-wheat biscuits. Designed for simple portioning and easy meal assembly for the entire family.
Prep
20 min
Cook
20 min
Total
40 min
Makes
6 servings
Created together. Shared with you.
Made by Rachael + Lila
Rachael created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
20 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Whisk · Mixing bowl
Time saver
Store biscuits and chicken filling in separate containers so biscuits remain crisp when reheated in a toaster oven.
Do these three things first
- 1Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 12 steps complete
Next: Preheat your oven to 400°F (200°C) and…
- 01
Preheat your oven to 400°F (200°C) and…
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Tap card to mark done - 02
Whisk together the whole-wheat flour
In a large bowl, whisk together the whole-wheat flour, baking powder, and salt until evenly combined. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs with pea-sized bits of butter remaining.
Look for: evenly combined
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Pour the cold skim milk into the…
Pour the cold skim milk into the flour mixture and stir gently with a wooden spoon just until a shaggy dough forms. Do not overmix.
Look for: a shaggy dough forms
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Turn the dough out onto a lightly…
Turn the dough out onto a lightly floured surface, pat it into a 1-inch (2.5cm) thick rectangle, and cut into 6 equal biscuits. Place biscuits on the prepared baking sheet spaced 2 inches (5cm) apart.
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Bake the biscuits for 12 to 15…
Bake the biscuits for 12 to 15 minutes until top crusts are golden brown and set. Transfer to a wire rack to cool slightly.
Look for: top crusts are golden brown and set
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Heat olive oil in a large skillet…
While biscuits bake, heat olive oil in a large skillet over medium-high heat at 350°F (175°C).
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Add the yellow onion
Add the yellow onion, carrot, and celery to the skillet. Saute for 5 to 7 minutes, stirring occasionally, until vegetables begin to soften and onions become translucent.
Look for: vegetables begin to soften and onions become translucent
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Sprinkle whole-wheat flour over the softened vegetables…
Sprinkle whole-wheat flour over the softened vegetables in the skillet and stir constantly for 1 minute to coat the vegetables and eliminate raw flour taste.
Allow: 1 minute
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Slowly pour in the low-sodium chicken broth…
Slowly pour in the low-sodium chicken broth and skim milk while whisking continuously to prevent lumps from forming.
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Bring the mixture to a gentle simmer…
Bring the mixture to a gentle simmer over medium heat. Simmer for 5 to 6 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
Look for: the gravy thickens enough to coat the back of a spoon
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Stir in the cooked chicken breast
Stir in the cooked chicken breast, frozen green peas, dried thyme, salt, and black pepper. Simmer for an additional 3 minutes until the chicken and peas are heated thoroughly.
Look for: the chicken and peas are heated thoroughly
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Spoon 1
Spoon 1.5 cups of the warm chicken pot pie filling onto a plate or into a shallow bowl and serve with 1 warm whole-wheat biscuit on the side. Store leftover filling and biscuits separately in airtight containers in the refrigerator for up to 4 days.
Ready when: everything is assembled and ready to enjoy
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