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.
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.
19 Reviews for Chicken Potpie
I am trying to cook more out of this site and it is paying off. This was definately a winner with my picky husband. I didn't have cooked chicken so I poached mine in the 2 cups of broth and it added more chicken flavor. Used lots of thyme and marjoram in the base like others suggested. I also used Bisquick Healthy recipe mix for the topping (with thyme) and it was fantastic. Can't wait to try it again with a curry twist.
My family really enjoyed this but there were a few modifications I was "forced" to do. First off, whole wheat pastry was no where to be found so not the healthiest but I did a can off buttery flaked biscuits. Then, no herbs? 1/2 tsp dried marjoram is the secret! Being southern, of COURSE I have done chicken pot pie! I found marjoram is my go to herb for any and every chicken pot pie. I substituted the onion for chopped yellow onion, and baby carrots for 2 peeled and diced whole carrots. Then last but not least, the sauce was a tad on the runny side so I did 2Tbls Corn starch to 2Tbls Water, whisked and added in. That's it!!!! all around great dish!
I live in Quito, Ecuador so I don't have access to some of the ingredients like pearl onions, buttermilk, baking soda, cremini mushrooms, sour cream, or whole wheat flour so I had to make a bunch of substitutions. Despite all the substitutions (used regular onions instead of pearl, used milk with vinegar instead of buttermilk, used extra baking powder in place of baking soda, used regular mushrooms instead of cremini, no sour cream, and regular flour. I was also a little worried about the altitude - we're at 9400 feet - so I added some extra baking powder. It turned out so well I had a hard time not eating more of it! It even looked amazing when I took it out of our toaster oven! So bottom line is even if you make substitutions it still turns out great! Healthy comfort food - love it!
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!