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20 minute dinner recipes

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Chicken Potpie with Biscuits


From EatingWell:  September/October 2012

In this lightened-up recipe for chicken potpie, creamy chicken stew is topped with flaky biscuits for quintessential comfort food. Our recipe for chicken potpie takes advantage of convenient frozen mixed vegetables to keep it quick.

6 servings | Active Time: 30 minutes | Total Time: 1 hour 20 minutes





  1. To prepare filling: Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until tender, 3 to 5 minutes. Add vegetables; cook, stirring, until hot, 2 to 3 minutes. Sprinkle with flour and thyme; stir to coat. Add broth and milk and stir until thickened, 4 to 6 minutes. Stir in chicken, parsley, pepper and salt. Transfer to a 9-by-13 inch (or 3-quart) baking dish.
  2. Preheat oven to 350°F.
  3. To prepare biscuits: Whisk whole-wheat flour, all-purpose flour, baking powder, sugar and salt in a large bowl. Add butter and rub together with your fingertips until the mixture begins to look like cornmeal. Drizzle with oil and toss to coat. Drizzle with milk and mix together. Turn dough out onto a lightly floured surface and knead a few times. Roll or pat the dough into a 10-by-6-inch rectangle, then cut into 6 biscuits. (Or use a cookie cutter, if you prefer.) Place biscuits on top of the filling with equal space in between (they’ll only partially cover the top).
  4. Bake the potpie until it is bubbling around the edges and the biscuits are light brown, 38 to 40 minutes. Let cool for 10 minutes before serving.


Per serving : 584 Calories; 25 g Fat; 7 g Sat; 11 g Mono; 81 mg Cholesterol; 59 g Carbohydrates; 34 g Protein; 7 g Fiber; 708 mg Sodium; 658 mg Potassium

3 1/2 Carbohydrate Serving

Exchanges: 3 1/2 starch, 2 vegetable, 3 lean meat, 4 fat

Tips & Notes