Chicken Potpie

From EatingWell: Fall 2004, The EatingWell Diabetes Cookbook (2005)

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.

READER'S COMMENT:

"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...

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18 Reviews for Chicken Potpie

01/17/2010

kellyteat

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.

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01/05/2010

anniesharma21

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.

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11/29/2009

rebeccagrenier

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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