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

EatingWell Test Kitchen

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Recipe Summary

total:
1 hr 15 mins
Servings:
8
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Ingredients

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Directions

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  • Heat oil in a large, heavy saucepan over medium-high heat. Add mushrooms and garlic and saute 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.

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  • 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.

  • Preheat oven to 400 degrees F.

  • 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.

  • Bake for 20 minutes. Reduce the oven temperature to 350 degrees F and bake until the biscuits are nicely browned and the filling is bubbling, an additional 10 to 20 minutes. Serve immediately.

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Nutrition Facts

382 calories; protein 31.7g 63% DV; carbohydrates 43.5g 14% DV; dietary fiber 2.2g 9% DV; sugars 8.8g; fat 7.7g 12% DV; saturated fat 3.2g 16% DV; cholesterol 72.3mg 24% DV; vitamin a iu 3153.9IU 63% DV; vitamin c 6.3mg 10% DV; folate 134.3mcg 34% DV; calcium 205.8mg 21% DV; iron 3.5mg 20% DV; magnesium 49.2mg 18% DV; potassium 525.1mg 15% DV; sodium 667.6mg 27% DV; thiamin 0.4mg 44% DV.