Healthy Chicken Pot Pie With Biscuit Crust

Total Time
Prep 30 mins
Cook 25 mins

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

Ingredients Nutrition


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

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!

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.

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 :-)

Aunt Dawn October 10, 2003