Go Back
high protein chicken pot pie in blue baking dish with plates set out on table and a wooden box centerpiece

High Protein Chicken Pot Pie

A cozy, high-protein chicken pot pie made with real ingredients, biscuits, and a creamy sauce that supports recovery without sacrificing comfort.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Servings: 6
Course: Main Course
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 2½ lbs chicken breast boneless, skinless
Vegetables
  • 1 medium onion diced
  • 2 large carrots sliced
  • 2 –3 cups mixed vegetables peas, green beans, corn, drained well
Dairy & Sauce Base
  • 1½ cups fat-free milk Fairlife or similar
  • ¾ cup 2% cottage cheese
  • 3 cups bone broth divided
  • 3 tbsp cornstarch
Fats
  • 1 tbsp avocado oil for searing
Seasonings
  • Salt to taste
  • Black pepper to taste
  • Fresh rosemary finely chopped (or dried)
  • Dried sage
  • Garlic powder
  • Optional: pinch of paprika
Topping
  • 6 refrigerated biscuits Great Value Grands or similar

Equipment

  • Large skillet or sauté pan
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Whisk
  • Mixing bowl
  • Measuring cups and spoons
  • Baking dish (9×13 or similar)
  • Immersion blender optional (helps smooth the sauce)
  • Stand mixer with paddle attachment optional (for shredding chicken)

Method
 

  1. Preheat the oven to 375°F and lightly grease a 9×13 baking dish.
  2. Season and sear the chicken.
  3. Heat avocado oil in a large skillet over medium-high heat. Season chicken generously with salt, pepper, and rosemary. Sear until golden on the outside (not fully cooked). Remove and set aside.
  4. Sauté the vegetables.
  5. In the same pan, add onions and carrots. Season lightly with salt and cook until softened, scraping up any browned bits from the pan.
  6. Deglaze and build the sauce.
  7. Add about ½ cup of the bone broth to deglaze the pan. In a bowl, whisk together remaining broth, milk, cottage cheese, and cornstarch. Pour into the skillet over medium-low heat and stir until thickened.
  8. Combine filling.
  9. Shred the chicken and return it to the pan along with the mixed vegetables. Stir until everything is evenly coated in the sauce.
  10. Assemble.
  11. Transfer the mixture to the prepared baking dish. Top with biscuits, spacing them evenly over the surface.
  12. Bake.
  13. Bake uncovered for 25–30 minutes, until the filling is bubbling and biscuits are golden brown.
  14. Rest and serve.
  15. Let rest for 10 minutes before serving to allow the sauce to fully set.

Notes

Nutrition (Estimated)

Serving Size: 1 of 6 servings
  • Calories: ~460
  • Protein: ~45 g
  • Carbohydrates: ~38 g
  • Fat: ~14 g