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Chicken Potpie

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.8 (252 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.



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...
Chicken Potpie

23 Reviews for Chicken Potpie

10/28/2015
Anonymous
Flexible & forgiving recipe for keeps!

I made a number of modifications based on taste preferences and ingredients on hand. I doubled the recipe as I was making one pie for a new mom & family and one pie for my own family. Both got rave reviews, even from the kids! There is no need to use canned biscuit toppings on this type of pot pie.... this recipe is so much better and healthier! Yea!

Easy to make substitutions, delicious, healthy comfort food
Comments
10/28/2015
Anonymous
Flexible & forgiving recipe for keeps!

I made a number of modifications based on taste preferences and ingredients on hand. I doubled the recipe as I was making one pie for a new mom & family and one pie for my own family. Both got rave reviews, even from the kids! There is no need to use canned biscuit toppings on this type of pot pie.... this recipe is so much better and healthier! Yea!

Easy to make substitutions, delicious, healthy comfort food
Comments
08/10/2015
Really yummy take on Potpie

My family loves a good pot pie, and this is one. I used olive oil because that's what I had on hand.
I used a regular onion, and chopped the baby carrots. I also completely forgot the sour cream and it was still delicious.
While it takes a bit of time to make, it's worth it and not at all difficult.

Delicious, easy to make, loved the biscuit topping
Comments
05/22/2015
Awesome, with modification

My family loves this recipe. There were a few changes I made, based on my own preferences. I used chopped onion instead of pearl onions. I also cut the carrots and celery into pieces. I did not use whole carrots and I did not use mushrooms. Potpie does not have mushrooms in my world. I also added thyme and parsley to the chicken mixture as i felt it needed more spices.

Comments
01/19/2014
Anonymous

being a cardiac patient, I know the reader is wrong about canola oil. The cardiac nurse told me to use canola oil as it IS SAFER than vegetable oil.

Comments (1)

10 comments

Anonymous wrote 1 year 20 weeks ago

I am a nutrition and

I am a nutrition and dietetics graduate student, with a bachelor's degree in Biochemistry. FYI canola oil IS a type of vegetale oil. And yes it is perfectly healthy beased on current science. Currently the consensus is that saturated fat is unhealthy, mono- and poly- unsaturated fats are generally healthy. Canola oil has a good fatty acid profile, with about 63% monounsaturated, 21% linolenic (omega-6 polyunsaturated), and 9% alpha-linolenic (or omega-3 polyunstaurated), and only 7% saturated fatty acids. This healthy fatty acid profile makes it a good choice for healthy recipes.

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