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    You are in: Home / Recipes / Healthy Chicken Pot Pie With Biscuit Crust Recipe
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    Healthy Chicken Pot Pie With Biscuit Crust

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    GothicGranola's Note:

    A hearty one-dish meal that's healthy, too. Chicken, lots of vegetables, and a biscuit crust. From "Looneyspoons".

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Biscuit Crust

    Directions:

    1. 1
      In a large saucepan over medium heat, saute onions and garlic until tender, about 5 minutes (use oil or cooking spray).
    2. 2
      Add broth, potatoes, carrots and beans.
    3. 3
      Bring to a boil.
    4. 4
      Reduce heat to medium-low.
    5. 5
      Simmer for 12 minutes, partially covered.
    6. 6
      Potatoes should be a bit undercooked.
    7. 7
      Remove from heat.
    8. 8
      Combine condensed soup and flour in a small bowl.
    9. 9
      Add to vegetables, along with chicken, parsley, basil, thyme and pepper.
    10. 10
      Stir well.
    11. 11
      Pour into a casserole dish (I use a 9 x 9 pyrex baking dish).
    12. 12
      Prepare biscuit crust.
    13. 13
      Combine flour, baking powder, sage and salt.
    14. 14
      Cut in butter or margarine with a pastry blender until it looks like coarse crumbs.
    15. 15
      Stir in milk.
    16. 16
      Form the dough into a ball, adding a bit more flour if too sticky.
    17. 17
      On a floured surface, roll out dough to the size where it will fit the top of your casserole dish.
    18. 18
      Place dough on top of chicken mixture.
    19. 19
      Prick dough with a fork several times.
    20. 20
      Bake at 400 F for 25 minutes, until crust is golden brown.
    21. 21
      Let stand for 5 minutes.
    22. 22
      Serve.

    Browse Our Top Savory Pies Recipes

    Ratings & Reviews:

    • on March 24, 2005

      45

      This was a really nice pot-pie and I love the fact that it's lower in fat than traditional recipes. I followed Roosie's lead on the baking powder and used 1/2 tsp. The crust was nice and flaky so I think that's a good amount to use. I followed the recipe pretty much as written but also added about 1 cup of chopped mushrooms in step #2. All in all a good recipe! Thanks TH!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 29, 2004

      45

      What a great little pot pie! I would love to give this recipe the full 5 stars, but I had one problem- the directions say to add baking powder, but the ingredients do not say anything about baking powder! I did add 1/2 tsp and got a lovely light and biscuitty crust. I made a couple subs- I used whole wheat pastry flour for the white flour called for and subbed a very thick white sauce for the canned soup/flour. I did leave out the parsley (none on hand) but I don't believe the final dish suffered much. I also did not peel the potato (I figure why throw away the most nutritious part?). I used leftovers from free-range organic chicken that we had brined and roasted and added extra green beans that needed to be used. I made in a round 2.5 Qt Corningware saucepan, and it made a lovely little pie. The sage is a lovely touch to the crust- I thought it might be strong, but it just added a nice hint of spice. The crust turned out very well for me- perfectly biscuitty and was very easy to work with. We had leftovers for lunch today and they reheated pretty well in the microwave. I have to admit, this is the first pot pie I’ve made that wasn’t from the frozen foods section of the grocery, and I am delighted with how it came out. I found the recipe to be quite quick and easy, with the cooked chicken on-hand. I will definitely make this again.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2003

      55

      This was the first time I had made a pot pie and it turned out sooo good! I put more quanity of veg. chicken broth and chicken into it. Put it in a 9x13. Everyone in the family was raving about how good it was. My husband had 4 helpings. I can't wait to make a beef one also. This is time consuming with the veg. cut ups but worth every bit of time. If you're looking for a good comfort meal, try this one. #1 :-)

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Healthy Chicken Pot Pie With Biscuit Crust

    Serving Size: 1 (304 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 411.0
     
    Calories from Fat 107
    26%
    Total Fat 11.8 g
    18%
    Saturated Fat 5.3 g
    26%
    Cholesterol 74.4 mg
    24%
    Sodium 344.7 mg
    14%
    Total Carbohydrate 47.7 g
    15%
    Dietary Fiber 5.0 g
    20%
    Sugars 5.3 g
    21%
    Protein 27.8 g
    55%

    The following items or measurements are not included:

    reduced-fat chicken broth

    reduced-fat cream of chicken soup

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