Chicken Potpie with Biscuits

Chicken Potpie with Biscuits

5 Reviews
From: EatingWell Magazine 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Filling
  • 2 teaspoons canola oil
  • 1 small onion, chopped
  • 1 16-ounce bag frozen mixed vegetables, thawed
  • 1/2 cup all-purpose flour
  • 1 teaspoon dried thyme
  • 1 14-ounce can reduced-sodium chicken broth
  • 3/4 cup nonfat milk
  • 3 cups chopped cooked chicken breast (see Tip)
  • 1/3 cup chopped flat-leaf parsley
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • Biscuits
  • 1 1/4 cups whole-wheat or white whole-wheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 tablespoons cold unsalted butter, cubed
  • 5 tablespoons canola oil
  • 3/4 cup nonfat milk


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare through Step 3; cool, cover and refrigerate for up to 2 days or freeze for up to 3 months. Let stand uncovered at room temperature while oven preheats. (If frozen, thaw overnight in the refrigerator before baking.) Bake until bubbling and golden,
  • Tip: If you don't have leftover chicken, you can quickly cook chicken by poaching it. Place boneless, skinless chicken breasts in a skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to a simmer and cook until no longer pink in the middle, 10 to 20 minutes, depending on size. (1 pound raw boneless, skinless chicken breasts = about 2 1/2 cups chopped or shredded cooked chicken.)
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Per serving: 591 calories; 25 g fat(7 g sat); 7 g fiber; 59 g carbohydrates; 34 g protein; 140 mcg folate; 81 mg cholesterol; 5 g sugars; 1 g added sugars; 4506 IU vitamin A; 14 mg vitamin C; 266 mg calcium; 5 mg iron; 708 mg sodium; 658 mg potassium
  • Nutrition Bonus: Vitamin A (91% daily value), Calcium & Folate (27% dv)
  • Carbohydrate Servings: 4
  • Exchanges: 3 1/2 starch, 2 vegetable, 3 lean meat, 4 fat

Reviews 5

January 06, 2016
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By: annie
Bad recipe This was tasteless when served for dinner, and when I reheated leftovers for lunch, the chicken was gross. I won't be making this recipe again.
August 14, 2013
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By: EatingWell User
Tasty and fairly easy I couldn't find a 16 oz. bag of frozen veggies so I just added extra corn I had on hand. Also, I cheated and made lowfat Bisquick biscuits. I thought it might need extra seasoning, but since I used a rotisserie chicken it had plenty of flavor (though my husband added hot sauce). Classic comfort food.
February 26, 2013
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By: EatingWell User
Awesome! I thought I might have messed this up; couldn't work the butter with my fingers due to arthritis, so threw the flour mix and butter in the food processor til it looked like corn meal. They came out beautiful and tender! Best biscuit recipe I've ever tried (and I've tried a bunch!). I also thought it needed more salt - sodium not a problem in our house. Pros: Super delicious Cons: Seemed like a lot of work
October 12, 2012
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By: EatingWell User
I did not make this recipe but in reviewing the nutritional values, there is nothing healthy about it and so won't be making it. I looked to Eating Well for just that..eating well, but find some of the recipes are not so healthful. Cons: High in sat fat, sodium, carbohydrates
October 12, 2012
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By: EatingWell User
High in carbs? Does this really need 1/2 C. of flour for thickening. Fifty-nine grams of carbs is 4 servings for a diabetic. Just saying.... Maybe that 1/2 cup could be cut down?