Chicken Potpie

Chicken Potpie

24 Reviews
From: EatingWell Magazine, Fall 2004

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Filling
  • 3 teaspoons canola oil, divided
  • 1 cup frozen pearl onions, thawed
  • 1 cup peeled baby carrots
  • 10 ounces cremini mushrooms, halved
  • 2½ cups reduced-sodium chicken broth, divided
  • ¼ cup cornstarch
  • 2½ cups diced cooked chicken, or turkey
  • 1 cup frozen peas, thawed
  • ¼ cup reduced-fat sour cream
  • ¼ teaspoon salt
  • Freshly ground pepper, to taste
  • Biscuit topping
  • ¾ cup whole-wheat pastry flour, (see Ingredient Note)
  • ¾ cup all-purpose flour
  • 2 teaspoons sugar
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon dried thyme
  • 1½ tablespoons cold butter, cut into small pieces
  • 1 cup nonfat buttermilk, (see Tip)
  • 1 tablespoon canola oil


  • Active

  • Ready In

  1. 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 ½ 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.
  2. To prepare biscuit topping & bake potpie: Preheat oven to 400°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.
  3. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
  • 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 information

  • Per serving: 363 calories; 11 g fat(3 g sat); 4 g fiber; 40 g carbohydrates; 27 g protein; 34 mcg folate; 59 mg cholesterol; 7 g sugars; 1 g added sugars; 598 IU vitamin A; 5 mg vitamin C; 91 mg calcium; 2 mg iron; 849 mg sodium; 519 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 3 lean meat

Reviews 24

October 09, 2018
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By: Donna
Loved it! Great comfort food. WILL make often.
March 25, 2017
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By: Dawn Fekete
Delicious and easy to make. A definate recipe to add to weekly menu.
October 28, 2015
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By: EatingWell User
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
August 10, 2015
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By: haffastrider
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
May 22, 2015
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By: dlk6g
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.
January 19, 2014
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By: EatingWell User
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.
February 22, 2013
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By: My Obsession
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.
November 26, 2012
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By: EatingWell User
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
October 09, 2012
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By: EatingWell User
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
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