Chicken Potpie

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (232 votes)

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.

"This sounds like a great recipe, but I would not use canola oil as it is just a cheap commerically produced oil that isn't healhy, just cheap. It is being touted as being healthy but that is not true at all. Olive oil and sunflower oils...
Chicken Potpie

20 Reviews for Chicken Potpie

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!

Delicious & Easy
Comments (1)


Anonymous wrote 2 years 33 weeks ago

wow, wonderful idea! another

wow, wonderful idea! another comfort food dish, gluten and dairy free, is shepherds pie....also cabbage rolls. Good for cold winters.

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."

Tasty and Beautiful,
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.

Healthy, not too challenging, tasty!

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!

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!

Easy and tasty

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