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Biscuit-Topped Chicken Potpie

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on time 35 mins
Total time 1 hr, 15 mins
Yield Serves 6 (serving size: about 1 1/2 cups)
Nothing says comfort more than Biscuit-Topped Chicken Potpie. We love the fluffy deliciousness of the biscuit topping while still delivering a healthy meal the whole family will love.

Ingredients

  • Filling:
  • 1 tablespoon canola oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped carrot
  • 1/2 cup chopped celery
  • 1 garlic clove, minced
  • 1.1 ounces all-purpose flour (about 1/4 cup)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups unsalted chicken stock (such as Swanson)
  • 2 cups shredded cooked chicken breast
  • 1 cup frozen green peas, thawed
  • 1 (3/4-ounce) package fresh poultry blend herbs
  • Cooking spray
  • Biscuits:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1 teaspoon baking soda
  • 1/4 cup cold butter, cubed
  • 1/3 cup buttermilk

Nutrition Information

  • calories 334
  • fat 12.8 g
  • satfat 5.9 g
  • monofat 4.1 g
  • polyfat 1.5 g
  • protein 23 g
  • carbohydrate 31 g
  • fiber 3.3 g
  • cholesterol 62 mg
  • iron 2.5 mg
  • sodium 543 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 425°.

  2. To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add garlic; sauté 30 seconds. Weigh or lightly spoon 1 ounces (1/4 cup) flour into a dry measuring cup; level with a knife. Stir flour, salt, and pepper into vegetables; cook 1 minute, stirring constantly. Stir in stock; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Stir in chicken and peas; simmer 5 minutes. Remove from heat. Remove rosemary from herb package; reserve for another use. Strip leaves from stems of remaining herbs; chop leaves to measure 2 tablespoons. Stir herbs into filling. Pour filling in a 2-quart baking dish or cast-iron skillet coated with cooking spray.

  3. To prepare biscuits, weigh or lightly spoon 5 ounces (1 cup) flour into a dry measuring cup; level with a knife. Combine flour and baking soda. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles coarse meal. Stir in buttermilk. Turn dough out onto a lightly floured surface; knead gently 5 to 6 times. Roll to a 9-inch circle. Cut with a 2-inch round biscuit cutter, rerolling scraps. Arrange biscuits over filling; coat with cooking spray. Bake at 425° for 35 minutes or until browned.

  4. Pastry-Topped Chicken Potpie Variation Prepare Biscuit-Topped Chicken Potpie through step Cut a 9-inch circle of refrigerated pie dough into 3/4-inch-wide strips. Weave strips over filling; coat with cooking spray. Bake at 425° for 30 minutes. May be prepared in 6 (10-ounce) ramekins. Serves 6 (serving size: about 1 1/4 cups) CALORIES 312; FAT 1g (sat 4g); SODIUM 556mg

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.