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20 minute dinner recipes

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Chicken Potpie


From EatingWell: 

This hearty, satisfying chicken potpie is elevated to company status with a rich-tasting sauce made with shiitake mushrooms, white wine and pearl onions.

8 servings | Active Time: 35 minutes | Total Time: 1 1/4 hours



  1. Heat oil in a large, heavy saucepan over medium-high heat. Add mushrooms and garlic and sauté until the mushrooms are just tender, 3 to 5 minutes. Sprinkle flour over the mushrooms and cook, stirring, for 1 minute. Pour in wine, stirring with a whisk. Gradually whisk in broth and evaporated milk and bring to a boil, stirring. Cook, stirring, until thickened and smooth, about 1 minute. Remove from the heat and stir in chicken (or turkey), lemon juice, parsley and thyme. Season with salt and pepper.
  2. Blanch carrots in boiling water until tender, about 3 minutes. Stir the carrots, onions and peas into the filling. Spoon the filling into a deep, 3-quart casserole dish and set aside while preparing biscuit topping.
  3. Preheat oven to 400°F.
  4. Make Light & Fluffy Biscuit dough. Pat the biscuit dough into a 1/2-inch-thick disk. Cut out rounds with a 3-inch cutter. Gather the dough scraps together and repeat. Cover the filling with biscuit-dough rounds and brush with fat-free milk.
  5. Bake for 20 minutes. Reduce the oven temperature to 350°F and bake until the biscuits are nicely browned and the filling is bubbling, an additional 10 to 20 minutes. Serve immediately.


Per serving : 401 Calories; 8 g Fat; 4 g Sat; 2 g Mono; 73 mg Cholesterol; 47 g Carbohydrates; 32 g Protein; 2 g Fiber; 592 mg Sodium; 477 mg Potassium

3 Carbohydrate Serving

Exchanges: 2 starch, 1/2 fat free milk, 1 vegetable, 3 very lean meat, 1 fat

Tips & Notes