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Total Time
25mins
Prep 0 mins
Cook 25 mins

This is a low fat chicken pie with a nice biscuit crust from a cookbook called Looneyspoons.

Ingredients Nutrition

Directions

  1. Spray large saucepan with non-stick spray. Add onions and garlic, cooking over medium heat until tender.
  2. Add broth, potatoes, carrots, and beans, bring to a boil. Reduce heat to medium-low, partially cover and simmer for 12 minutes. Potatoes should be slightly undercooked. Remove from heat.
  3. In small bowl, stir together mushroom soup and flour. Add to the vegetables, along with chicken, parsley and spices, stir well. Pour into a medium casserole dish.
  4. For crust combine flour, baking powder, sage and salt. Using a pastry blender, cut in butter until it resembles coarse crumbs. Stir in milk.
  5. Form a ball with the dough. More flour can be added if the dough is too sticky.
  6. Roll out on a floured surface to fit the top of the casserole. Place dough over chicken mixture and prick several times with a fork.
  7. Bake at 400°F for 25 minutes, until crust is golden brown. Let cool 5 minutes before serving.
Most Helpful

5 5

This recipe is so good, we all had seconds! I used the new roasted garlic mushroom soup by Campbell's. The only thing I suggest is to TASTE the filling to see if it needs something. I didn't add any salt to it (I didn't season the chicken) and it was a bit on the bland side. This is definitely a keeper and I'm planning to use it for the leftover turkey this year!!!

5 5

Doesn't taste like a lightened up version. I enjoyed it.

5 5

I make this recipe from Looneyspoons, too! A couple of adjustments I've made: 1- use two cans of Cream of Mushroom soup for wetter filling. 2- Use half the amount of spices called for in the filling because they're so strong (use the full amount called for in the crust, though). 3- I double the crust recipe and make a top crust. It'd make great biscuits!