This chicken potpie is studded with peas, mushrooms, carrots and onions and topped with tender whole-wheat biscuits. The savory sauce gets a rich taste from reduced-fat sour cream, but with less fat and calories. And it ends up just as delicious and comforting as you expect. Source: EatingWell Magazine, Fall 2004

Jim Romanoff
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Ingredients

Filling

Biscuit topping

Directions

  • To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

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  • To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

  • Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Tips

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

363 calories; 10.6 g total fat; 3.3 g saturated fat; 59 mg cholesterol; 849 mg sodium. 519 mg potassium; 40.2 g carbohydrates; 3.7 g fiber; 7 g sugar; 26.6 g protein; 598 IU vitamin a iu; 5 mg vitamin c; 34 mcg folate; 91 mg calcium; 2 mg iron; 31 mg magnesium; 1 g added sugar;

Reviews (24)

Read More Reviews
24 Ratings
  • 5 star values: 8
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/09/2018
Loved it! Great comfort food. WILL make often. Read More
Rating: 5 stars
03/25/2017
Delicious and easy to make. A definate recipe to add to weekly menu. Read More
Rating: 4 stars
10/28/2015
Flexible & forgiving recipe for keeps! I made a number of modifications based on taste preferences and ingredients on hand. I doubled the recipe as I was making one pie for a new mom & family and one pie for my own family. Both got rave reviews even from the kids! There is no need to use canned biscuit toppings on this type of pot pie.... this recipe is so much better and healthier! Yea! Pros: Easy to make substitutions delicious healthy comfort food Read More
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Rating: 5 stars
08/10/2015
Really yummy take on Potpie My family loves a good pot pie and this is one. I used olive oil because that's what I had on hand. I used a regular onion and chopped the baby carrots. I also completely forgot the sour cream and it was still delicious. While it takes a bit of time to make it's worth it and not at all difficult. Pros: Delicious easy to make loved the biscuit topping Cons: A little time consuming Read More
Rating: 5 stars
05/22/2015
Awesome with modification My family loves this recipe. There were a few changes I made based on my own preferences. I used chopped onion instead of pearl onions. I also cut the carrots and celery into pieces. I did not use whole carrots and I did not use mushrooms. Potpie does not have mushrooms in my world. I also added thyme and parsley to the chicken mixture as i felt it needed more spices. Read More
Rating: 3 stars
01/19/2014
being a cardiac patient I know the reader is wrong about canola oil. The cardiac nurse told me to use canola oil as it IS SAFER than vegetable oil. Read More
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Rating: 4 stars
02/22/2013
Everyone Loved This I am trying to cook more out of this site and it is paying off. This was definately a winner with my picky husband. I didn't have cooked chicken so I poached mine in the 2 cups of broth and it added more chicken flavor. Used lots of thyme and marjoram in the base like others suggested. I also used Bisquick Healthy recipe mix for the topping (with thyme) and it was fantastic. Can't wait to try it again with a curry twist. Cons: I can't think of anything we didn't like about it. Read More
Rating: 3 stars
11/26/2012
Pretty Good but room for improvement My family really enjoyed this but there were a few modifications I was forced to do. First off whole wheat pastry was no where to be found so not the healthiest but I did a can off buttery flaked biscuits. Then no herbs? 1/2 tsp dried marjoram is the secret! Being southern of COURSE I have done chicken pot pie! I found marjoram is my go to herb for any and every chicken pot pie. I substituted the onion for chopped yellow onion and baby carrots for 2 peeled and diced whole carrots. Then last but not least the sauce was a tad on the runny side so I did 2Tbls Corn starch to 2Tbls Water whisked and added in. That's it!!!! all around great dish! Pros: No Dairy! Cons: Wheat Pasty wasnt available around here Read More
Rating: 5 stars
10/10/2012
Delicious healthy comfort food - amazing! I live in Quito Ecuador so I don't have access to some of the ingredients like pearl onions buttermilk baking soda cremini mushrooms sour cream or whole wheat flour so I had to make a bunch of substitutions. Despite all the substitutions (used regular onions instead of pearl used milk with vinegar instead of buttermilk used extra baking powder in place of baking soda used regular mushrooms instead of cremini no sour cream and regular flour. I was also a little worried about the altitude - we're at 9400 feet - so I added some extra baking powder. It turned out so well I had a hard time not eating more of it! It even looked amazing when I took it out of our toaster oven! So bottom line is even if you make substitutions it still turns out great! Healthy comfort food - love it! Pros: Both my boyfriend and I loved it Cons: Took me a while to prepare Read More
Rating: 4 stars
02/27/2012
Excellent Gluten Free and Dairy Free too! Being gluten and dairy free I have not had a chicken pot pie in years. During the winter months it is a comfort food I have missed for a long time. I was able to modify this recipe very easy and my husband (who can eat a regular diet but supports me by eating my food too) said that it was one of the pot pies he's ever had! I simply substituted the sour cream with a non-dairy brand and used a gluten free biscuit mix instead. Amazing! It is definitely going to be one of our regular menu items! Pros: Delicious & Easy Read More
Rating: 4 stars
01/11/2012
A Keeper for sure This recipe is a real find. It tastes even better the next day. I would describe the flavor as simple rather than bland. I will probably do different things like adding herbs next time I make it but it is fine straight from the box. Pros: Tasty and Beautiful Cons: None Read More
Rating: 3 stars
11/05/2011
You definitely need to add your own flair I'm currently sitting and eating this. I was lucky to have the ingredients on hand (minus the mushrooms) so I threw it together last minute. It's pretty tasty! I don't feel guilty about eating this but I still get the comfort of a pot pie. I added a regular chopped onion and it seemed to work well but I think the pearl onions really would add a nice texture. I tried the sour milk option (adding vinegar to skim milk) and it seemed to work fine too. My topping came out a little mushy but once it soaks up the juices on your plate it's quite good. I'd suggest adding spices to the mixture. I added some chimichurri rub and it really added a nice punch. Pros: Healthy not too challenging tasty! Read More
Rating: 4 stars
10/30/2011
I found this chicken potpie was very edible as far as healthy meals go but as a chicken potpie conneseiur I will not be making it again because there are just so many better recipes out there (albeit not nearly as healthy). I especially did not enjoy the addition of mushrooms to the mix. Worth trying if you are searching for the ultimate healthy chicken pot pie recipe as I am. Read More
Rating: 4 stars
10/30/2011
This no way tastes like health food. Its rich and comforting. I made a few variations. I added a few more veggies to make it more nutritious. Bell peppers and corns worked well. I didnt have chicken stock/broth at hand so i used plain water instead. It worked fine plus it reduced the calories and sodium. All in all a must try. Read More
Rating: 4 stars
10/30/2011
We really enjoy this dish. It is healthy and has all of the taste and nutrition that we like. I think this is a great recipe and we make it at least twice a month. Read More
Rating: 4 stars
10/30/2011
This was a great dish I also tried some variations: added a dash of nutmeg and some half and half for a creamier consistency and used whole wheat biscuits from a can for a quicker fix. I baked it for 15 minutes at 400 then placed the biscuits on top and baked according to directions on can. All in all a healthy dish. Read More
Rating: 4 stars
10/29/2011
I had high hopes for this recipe but neither my boyfriend or I were fans. The filling was very blah and the whole things was just so so. Read More
Rating: 4 stars
10/29/2011
FANTASTIC RECEIPE easy to follow my husband loves potpise and this was way better then any of the frozen. Will serve it at family potluck next week might try leftover roast beef next time we added broccoli and corn was great Read More
Rating: 4 stars
10/29/2011
Tastes fantastic but the active time is totally off on this! Read More
Rating: 4 stars
10/29/2011
This was a great way to get rid of leftover Thanksgiving turkey!! Unfortunately my husband does not like onions (unless I grate/puree them and he has no idea they're in a dish!) so I chopped up celery and sprinkled onion powder (which he does like- go figure!!) in place of the pearl onions. Super easy recipe that everyone- including the picky 5 year old- loved!!! Thanks EatingWell (again!!) Read More
Rating: 5 stars
10/29/2011
The perfect chicken pot pie! I have tried for several years to achieve the perfect chicken pot pie only to fail time after time. Either the crust was not right or the filling was off. But FINALLY my search is over! This chicken pot pie was the most delicious I've ever made! And my spouse and I both agreed on this fact! It tastes like comfort food without the guilt. And the biscuit crust was not too heavy but still hardy (the thyme is an excellent addition). We did chop the vegetables up a little bit more than the recipe calls for and we shredded the chicken but everything else was followed verbatim. I will definitely be making this again and I highly recommend! Pros: Delicious comforting healthy Cons: Active time inaccurate Read More
Rating: 5 stars
10/29/2011
Great potpie! I have made chicken potpie using a recipe with a lot more fat. However this recipe rivals the fatty one as it has really good flavor and is much healthier. Bonus that it doesn't take nearly as long to make as others. I substituted yukon potatoes (very thinly sliced) for the mushrooms. If you do this be sure to cook them long enough in the pan to soften them before putting them in the oven. Also season the meat and veggies as you're cooking them in the pan otherwise the potpie may be bland. Very good recipe! Read More
Rating: 4 stars
10/29/2011
Great for a start! This recipe is a great start and very easy to take in different directions. I added celery used a yellow onion rather than the pearl onions chopped carrots over baby carrots and added a cup of frozen corn along with the cup of frozen peas. I omitted the mushrooms (not in my pot pie!). I added rosemary along with cracked pepper. I used can biscuits as one of the other reviews recommended and it worked great - 15 mins on 400 for the mix then 350 for 12 mins with the biscuits on top. Found the center biscuit didn't get done enough so next time it's only along the edges. As others have said this basic recipe could be pretty bland and relies a lot on what you spice it up with. Adding the rosemary was a must for us and really complimented the rotisserie chicken we used (and the homemade broth). Without it maybe eh? Some time we'll play around with garlic and maybe even something like curry. This will get regular play with us! Pros: Easy and tasty Cons: Active time is longer than 15mins Read More
Rating: 5 stars
10/29/2011
Superb! I made a couple of additions/substitutions to make this even healthier: - doubled the amount of carrots and onions - added in a whole rutabaga diced into 1/2" cubes - used "no salt-added" prepared chicken broth - used all whole wheat flour in place of the all-purpose. Also I added an extra tsp. of thyme into the veggie and chicken mix for a bit more flavor. I was worried that there might not be enough sauce to cover all of the extra veggies but there was definitely enough to go around! I'll be making this again for sure next time as a double batch so there are lots of leftovers for lunches! Pros: Healthy Cons: Needs some extras to boost the flavor Read More