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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Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate the filling (Steps 1-2) overnight.

Nutrition Facts

382 calories; 7.7 g total fat; 3.2 g saturated fat; 72 mg cholesterol; 668 mg sodium. 525 mg potassium; 43.5 g carbohydrates; 2.2 g fiber; 9 g sugar; 31.7 g protein; 3154 IU vitamin a iu; 6 mg vitamin c; 134 mcg folate; 206 mg calcium; 4 mg iron; 49 mg magnesium;