Chicken Potpie

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (230 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

19 Reviews for Chicken Potpie


This was a great dish, I also tried some variations: added a dash of nutmeg and some half and half for a creamier consistency and used whole wheat biscuits from a can for a quicker fix. I baked it for 15 minutes at 400 then placed the biscuits on top and baked according to directions on can. All in all a healthy dish.


We really enjoy this dish. It is healthy and has all of the taste and nutrition that we like. I think this is a great recipe and we make it at least twice a month.


This no way tastes like health food. Its rich and comforting. I made a few variations. I added a few more veggies to make it more nutritious. Bell peppers and corns worked well. I didnt have chicken stock/broth at hand so i used plain water instead. It worked fine plus it reduced the calories and sodium. All in all a must try.


I found this chicken potpie was very edible as far as healthy meals go, but as a chicken potpie conneseiur I will not be making it again because there are just so many better recipes out there (albeit not nearly as healthy). I especially did not enjoy the addition of mushrooms to the mix. Worth trying if you are searching for the ultimate healthy chicken pot pie recipe, as I am.


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