Chicken Potpie

Loved it! Great comfort food. WILL make often.

Delicious and easy to make. A definate recipe to add to weekly menu.

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. Pros: Delicious, easy to make, loved the biscuit topping Cons: A little time consuming

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.

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.

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.

Superb!I made a couple of additions/substitutions to make this even healthier: - doubled the amount of carrots and onions- added in a whole rutabaga, diced into 1/2" cubes- used "no salt-added" prepared chicken broth- used all whole wheat flour, in place of the all-purpose.Also, I added an extra tsp. of thyme into the veggie and chicken mix for a bit more flavor. I was worried that there might not be enough sauce to cover all of the extra veggies, but there was definitely enough to go around! I'll be making this again for sure, next time as a double batch so there are lots of leftovers for lunches!Pros: HealthyCons: Needs some extras to boost the flavor

Superb! I made a couple of additions/substitutions to make this even healthier: - doubled the amount of carrots and onions - added in a whole rutabaga, diced into 1/2" cubes - used "no salt-added" prepared chicken broth - used all whole wheat flour, in place of the all-purpose. Also, I added an extra tsp. of thyme into the veggie and chicken mix for a bit more flavor. I was worried that there might not be enough sauce to cover all of the extra veggies, but there was definitely enough to go around! I'll be making this again for sure, next time as a double batch so there are lots of leftovers for lunches! Pros: Healthy Cons: Needs some extras to boost the flavor

Great potpie!I have made chicken potpie using a recipe with a lot more fat. However, this recipe rivals the fatty one as it has really good flavor and is much healthier. Bonus that it doesn't take nearly as long to make as others. I substituted yukon potatoes (very thinly sliced) for the mushrooms. If you do this, be sure to cook them long enough in the pan to soften them before putting them in the oven. Also season the meat and veggies as you're cooking them in the pan otherwise the potpie may be bland. Very good recipe!

Great potpie! I have made chicken potpie using a recipe with a lot more fat. However, this recipe rivals the fatty one as it has really good flavor and is much healthier. Bonus that it doesn't take nearly as long to make as others. I substituted yukon potatoes (very thinly sliced) for the mushrooms. If you do this, be sure to cook them long enough in the pan to soften them before putting them in the oven. Also season the meat and veggies as you're cooking them in the pan otherwise the potpie may be bland. Very good recipe!

The perfect chicken pot pie! I have tried for several years to achieve the perfect chicken pot pie, only to fail time after time. Either the crust was not right, or the filling was off. But, FINALLY, my search is over! This chicken pot pie was the most delicious I've ever made! And my spouse and I both agreed on this fact! It tastes like comfort food, without the guilt. And the biscuit crust was not too heavy, but still hardy (the thyme is an excellent addition). We did chop the vegetables up a little bit more than the recipe calls for, and we shredded the chicken, but everything else was followed verbatim. I will definitely be making this again, and I highly recommend! Pros: Delicious, comforting, healthy Cons: Active time inaccurate

I had high hopes for this recipe but neither my boyfriend or I were fans. The filling was very blah and the whole things was just so so.

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.

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.

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.

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.