14 Reviews

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!

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Hey Jude March 24, 2005

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.

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Roosie October 29, 2004

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 :-)

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Aunt Dawn October 10, 2003

I've made this a few times and LOVE it! It's a hit every time. I use a rotisserie chicken and Pillsbury biscuits. Also I add celery and peas instead of green beans and add a little more liquid depending on how much chicken and veggies I out in. Since I have the packaged biscuits I only need to bake it for 17 mins.

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Anne O. February 01, 2014

Very good! Everyone LOVED them!! I would do i picture but we ate them all before i had the chance!

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Cookie Lover II January 04, 2013

This was pretty good. Instead of making the crust, I just made the filling and poured it on top of grands biscuits. The reason I gave it 4 stars instead of 5 was because the spices it called for ended up tasting odd to me when it was all cooked. Maybe smaller amounts next time.

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Mary F December 21, 2012

I loved this. I put broccoli and celery instead of green beans. The crust wasn't all that great but that could have been my doing. I will try a rising crust next time. I LOVED this though and so did my sweety!

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hummzz February 28, 2011

I am new to cooking....this was very yummy and easy to make. I added the baking powder recommended by other members, turned out great! I left out the sage by accident, but it didn't really matter I don't think. My fiance loved it and I will be making it again in the future! Thanks :D

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cmhaynes8588 July 05, 2010

Used the crust only for a beef pie. The crust is fantastic and just like a biscuit. I ommitted the sage and used 1/2 teaspoon of baking powder as recommended by other reviewers. I also blind baked the case too, to ensure it stayed crisp. It was lovely and just like a biscuit.

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Kalice October 13, 2008
Healthy Chicken Pot Pie With Biscuit Crust