Total Time
1hr 15mins
Prep 45 mins
Cook 30 mins

This is a combination of several recipes, trying to balance the joys of a full-fat pot pie with the nutritional demands of a low-fat lifestyle.

Ingredients Nutrition


  1. Preheat oven to 375.
  2. Heat olive oil and butter in dutch oven. Add all vegetables but frozen peas and saute until slightly softened (5-10 minutes).
  3. Sprinkle flour across vegetables and saute over medium-low heat for another five minutes, stirring often.
  4. Add chicken broth and 3 cups skim milk and bring to a boil. Reduce heat and simmer until mixture is thickened (anywhere from 5 to 20 minutes).
  5. Remove from heat and stir in chopped chicken and frozen peas. Add salt and pepper to taste.
  6. Transfer chicken mixture to a 13x9 casserole dish spritzed with cooking spray.
  7. Combine Bisquick, eggs and milk in small bowl. Stir until mixed, then pour across top of casserole.
  8. Bake for 20-30 minutes, or until the top is golden brown.
Most Helpful

Oh, yum! I'm a pot-pie lover from way back when (yes, those little frozen jobs in aluminum pans), but I haven't made any from scratch. I was drawn to this because of its healthier ingredients and we were not disappointed! It was a bit time consuming, but well worth the effort. One thing I should've paid attention to: combine the topping ingredients JUST before pouring over the top. I made it up earlier and it got very thick and difficult to spread. Thanks so much for this, KLHquilts! MERP'd for Zaar Chef Alphabet Soup game.

DuChick August 14, 2008