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Chicken Pot Pies with Olive Oil Biscuits

Chicken Pot Pies with Olive Oil Biscuits

The birds are singing and the leaves are swinging… the Fall Season is right around the corner, and I could not be more excited! Therefore, I decided to get a head start by making delicious Individual Chicken Pot Pies with Olive Oil Biscuits! It was such a simple dinner that fed my whole family with happy stomachs.

Honestly though, my mom said she would make this year round, especially since it was so easy to make and fed so many people! Best part… there is no guilt over here! This chicken pot pie has ONLY wholesome ingredients, NO butter NOR cornstarch, and tastes like pure deliciousness!

I made my ‘famous’ olive oil biscuits from scratch, because anytime that I have a good reason to make these biscuits… I am all ears!! Although I want to say that it would not taste the same without my olive oil biscuits, you are ALWAYS more than welcome to just buy pre-made biscuits or make your own favorite biscuit recipe! And have fun with it by cutting the biscuits into all sorts of shapes and sizes.

Chicken Pot Pies with Olive Oil Biscuits
Healthy Chicken Pot Pie with Olive Oil Biscuits
Chicken Pot Pies with Olive Oil Biscuits
Healthy Chicken Pot Pie with Olive Oil Biscuits

Encouraging quote of the day stems from my passion to travel and to seek the good out of everyone situation… even when it seems like there is no light to be found…

“Hard times are a passport that gives you permission to go places you wouldn’t get to any other way.” – Levi Lusko

Happiness is truly as simple as putting our faith and trust in Jesus Christ our Savior. We are never promised a life of easement nor a life of luxury, but with God by are side we are given the ability to be content in whatever situation we are facing today. You can take each moment with strength, knowing that your faith in God will grow stronger through each trial, that your faith can shine brighter than before through this rough patch, and that God is using you for a purpose through each moment.

Chicken Pot Pies with Olive Oil Biscuits
Individual Chicken Pot Pies topped with Olive Oil Biscuits

I will have to admit that I preferred the individual pot pies over making one large chicken pot pie, because they are just SO ADORABLE! The individual pot pies were such crowd pleasers… I mean each person in my family was reaching for the individual-sized ones faster than I could even say ‘they’re ready.’

Chicken Pot Pies with Olive Oil Biscuits
Healthy Chicken Pot Pie with Olive Oil Biscuits
Chicken Pot Pies with Olive Oil Biscuits
Individual Chicken Pies with Olive Oil Biscuits

Time to impress the fam and friends… let’s grab our aprons and start cooking!

Chicken Pot Pies with Olive Oil Biscuits

Course: Main Course
Cuisine: American
Keyword: fall recipes, individual pot pies, pot pies
Servings: 6 to 8

Ingredients

For Chicken Pot Pie:

  • 1 Red Onion, minced
  • 2 tbsp. Olive Oil
  • 4 tbsp. Milk
  • 2 Medium Carrot Sticks, diced
  • 3 Celery Stalks, diced
  • 1 cup Peas
  • 1 3/4 cup Chicken or Vegetable Broth
  • 4 tbsp. Flour
  • 2 Small Yukon or Sweet Potatoes, diced
  • 1 tbsp. Dried Herbs
  • 4 tsp. Dijon Mustard
  • 2 cups Shredded Chicken, cooked
  • 1 tsp. Black Pepper
  • 1 tsp. Sea Salt

For Olive Oil Biscuits:

  • 1/4 cup Olive Oil
  • 3/4 cup Milk
  • 1/2 cup Greek Yogurt
  • 2 1/2 cups All-Purpose Flour
  • 1/2 tsp. Baking Soda
  • 3 tsp. Baking Powder
  • 1/2 tsp. Sea Salt

Instructions

For Chicken Pot Pie:

  • In a pan over medium high heat, add in 1 tbsp. olive oil and the minced red onion. Cook for 4-5 minutes, or until the red onion becomes slightly transparent.
  • Reduce the heat to medium, then add in the milk, 1/2 tsp. sea salt, diced carrots, diced celery, peas, diced yukon potatoes, and remaining 1 tbsp. olive oil. Cover with a lid and cook for 10 minutes, stirring occasionally.
  • In the meantime, mix together the flour, remaining 1/2 tsp. sea salt, black pepper and dried herbs in a small bowl.
  • Add in the broth and dijon mustard into the vegetable mix. Stir to combine. Then, add in the flour mixture and stir to combine, as well.
  • Stir in the shredded chicken with a spatula until evenly distributed. Cover and simmer for 10 minutes.

For Olive Oil Biscuits:

  • Preheat oven to 450F.
  • In a mixing bowl, whisk together the flour, sea salt, baking soda, and baking powder. Add in the olive oil and use your fingers to pinch together the mixture.
  • Add in the greek yogurt and milk, whisk together until a sticky dough forms.
  • Roll out the biscuits on a floured surface to be about 1" thick. Cut the biscuits into your preferred shape, depending on if you will be serving as one large pot pie or individual pot pies.
  • Place the pot pie filling into your desired baking dishes and place the cut-out biscuits on top to cover the surface. Wash with a little bit of olive oil. Bake for 12-14 minutes, or until golden brown on top.
  • Allow the pot pies to cool a few minutes, and serve warm.

Hope you all enjoy this recipe and happy cooking! xxL

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Kale White Mac-N-Cheese

Kale White Mac-N-Cheese

You no longer have to stress about what to bring to your next potluck or big family gathering, because my Kale White Mac-N-Cheese has you covered! This can feed up to 10 people, but is also great for making for dinner tonight and eating leftovers throughout the week!

Have you ever tried a Mac-N-Cheese burrito?! My brother (a college student) had the brilliant idea of putting leftover Mac-N-Cheese inside a tortilla, sealing the edges together in a cast iron skillet with a little olive oil, and he is now OBSESSED! Now, he is always asking me to make him one for his work lunches. What do you think? If you give it a try, let me know your thoughts!

Kale White Mac-N-Cheese
Kale White Mac-N-Cheese

I love how truly simple and easy this dish was to make. Plus, it really is a tried and true recipe, because I have been making it for ages! I just recently decided that I must share it with you guys, so that you can enjoy this dish, as well!

Funny story, I have actually been able to whip this dish up in under 10 minutes one time when I was rushing to get out the door, yet was starving! It is such a satisfying and fulfilling meal, that you really don’t need a whole lot to keep you full until the next meal. Which means lots of leftovers… which means a lot more free time this week 🙌🏼

Kale White Mac-N-Cheese
Kale White Mac-N-Cheese

This Mac-N-Cheese is ultra creamy and smooth and delicious! Plus, I think it is almost foolproof… you really can’t go wrong with how simple it is to make!

I personally love the taste of Lacinato kale when stir-fried, but you could also use regular kale, as well. I would say that you can even replace the kale for spinach if you wanted… or if you are feeling rebellious than you can completely take out all greens for a plain-but-still-oh-so-delicious white Mac-N-Cheese.

Kale White Mac-N-Cheese
Kale White Mac-N-Cheese

Time to grab our aprons and begin cooking!

Kale White Mac-N-Cheese
Print Recipe
5 from 3 votes

Kale White Mac-N-Cheese

Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Servings: 8

Ingredients

  • 16 oz Elbow Pasta
  • 7 oz Aged White Cheddar Cheese
  • 4 oz Grated Parmigiano Reggiano (about 1/2 cup)
  • 2 tbsp. + 1 tbsp. Extra Virgin Olive Oil
  • 1 1/2 tbsp. Flour
  • 2/3 cup Milk
  • 1 tsp. Black Pepper
  • 1/2 tsp. Sea Salt
  • 4-5 handfuls of Lacinato Kale or Curly Kale, chopped

Instructions

  • Bring a large pot of water to a boil. Add in the pasta and cook according to package directions, until al dente. Set aside 1 cup of the pasta water before straining the pasta.
  • In the meantime, begin cooking the chopped kale in a stir-fry pot over medium high heat with 1 tbsp. olive oil and the sea salt for 5-10 minutes, or until cooked down.
  • In a small saucepan over medium high heat, add the remaining 2 tbsp. extra virgin olive oil, black pepper, and flour. Mix to combine. Stirring occasionally, cook the mixture for 1 minute. Add in the milk and bring to a boil (stir occasionally to prevent burning). [The mixture should become a thick and creamy consistency.]
  • In the meantime, chop the cheddar cheese into small cubes. Reduce the saucepan's heat to medium and add in the cheeses. Add in the reserved pasta water and stir until all the cheeses are melted.
  • Add the cheese mixture into the strained pasta. Using a wooden spoon, stir for 1-2 minutes. Add in the cooked kale and stir for another minute, or until all ingredients are evenly distributed.
  • Serve warm or store in an air-tight container in the refridgerator for up to 4 days.

Hope you all enjoy and tell your families/friends how much you appreciate them today! xxL

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