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.

Jim Romanoff
Source: EatingWell Magazine, Fall 2004

Gallery

Recipe Summary test

total:
1 hr 5 mins
Servings:
6
Advertisement

Ingredients

Filling
Biscuit topping

Directions

Instructions Checklist
  • To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.

    Advertisement
  • To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.

  • Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.

Tips

Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.

Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

363 calories; protein 26.6g; carbohydrates 40.2g; dietary fiber 3.7g; sugars 6.9g; fat 10.6g; saturated fat 3.3g; cholesterol 58.9mg; vitamin a iu 598.5IU; vitamin c 4.5mg; folate 33.7mcg; calcium 91.4mg; iron 1.8mg; magnesium 31.1mg; potassium 519.2mg; sodium 849.2mg; thiamin 0.2mg; added sugar 1g.
Advertisement

Reviews (19)

24 Ratings
Rating: 3 stars
01/19/2014
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. Read More
Rating: 4 stars
10/29/2011
FANTASTIC RECEIPE easy to follow my husband loves potpise and this was way better then any of the frozen. Will serve it at family potluck next week might try leftover roast beef next time we added broccoli and corn was great Read More
Rating: 5 stars
10/10/2012
Delicious healthy comfort food - amazing! 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! Pros: Both my boyfriend and I loved it Cons: Took me a while to prepare Read More
Advertisement
Rating: 5 stars
10/09/2018
Loved it! Great comfort food. WILL make often. Read More
Rating: 5 stars
03/25/2017
Delicious and easy to make. A definate recipe to add to weekly menu. Read More
Rating: 4 stars
01/11/2012
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. Pros: Tasty and Beautiful Cons: None Read More
Advertisement
Rating: 4 stars
02/22/2013
Everyone Loved This 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. Cons: I can't think of anything we didn't like about it. Read More
Rating: 4 stars
02/27/2012
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! Pros: Delicious & Easy Read More
Rating: 4 stars
10/30/2011
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. Read More