This hearty, satisfying chicken potpie is elevated to company status with a rich-tasting sauce made with shiitake mushrooms, white wine and pearl onions.


Recipe Summary test

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large, heavy saucepan over medium-high heat. Add mushrooms and garlic and saute until the mushrooms are just tender, 3 to 5 minutes. Sprinkle flour over the mushrooms and cook, stirring, for 1 minute. Pour in wine, stirring with a whisk. Gradually whisk in broth and evaporated milk and bring to a boil, stirring. Cook, stirring, until thickened and smooth, about 1 minute. Remove from the heat and stir in chicken (or turkey), lemon juice, parsley and thyme. Season with salt and pepper.

  • Blanch carrots in boiling water until tender, about 3 minutes. Stir the carrots, onions and peas into the filling. Spoon the filling into a deep, 3-quart casserole dish and set aside while preparing biscuit topping.

  • Preheat oven to 400 degrees F.

  • Make Light & Fluffy Biscuit dough. Pat the biscuit dough into a 1/2-inch-thick disk. Cut out rounds with a 3-inch cutter. Gather the dough scraps together and repeat. Cover the filling with biscuit-dough rounds and brush with fat-free milk.

  • Bake for 20 minutes. Reduce the oven temperature to 350 degrees F and bake until the biscuits are nicely browned and the filling is bubbling, an additional 10 to 20 minutes. Serve immediately.


Make Ahead Tip: Cover and refrigerate the filling (Steps 1-2) overnight.

Nutrition Facts

382 calories; protein 31.7g; carbohydrates 43.5g; dietary fiber 2.2g; sugars 8.8g; fat 7.7g; saturated fat 3.2g; cholesterol 72.3mg; vitamin a iu 3153.9IU; vitamin c 6.3mg; folate 134.3mcg; calcium 205.8mg; iron 3.5mg; magnesium 49.2mg; potassium 525.1mg; sodium 667.6mg; thiamin 0.4mg.

2 starch, 1/2 fat free milk, 1 vegetable, 3 lean meat, 1 fat