Biscuit-Topped Chicken Potpie

  • 3sacharm Posted: 12/11/08
    Worthy of a Special Occasion

    My family thought this recipe was great. They ate the entire thing in one night. However, I am only giving it 4 stars because the crust was a bit sparse. Next time I am going to do a different topping on at least double the amount. Also I used leftover Turkey from Thanksgiving instead of chicken. I am going to make this for my friend who is on maternity leave.

  • ehighland Posted: 01/13/09
    Worthy of a Special Occasion

    This recipe is very good. Of course it's not going to taste like a savory, full-fat potpie. So if your expectations are for that, I would not try the recipe. But the biscuit topping is a worthy substitute and the filling is delicious!

  • Chelsea1989 Posted: 03/05/11
    Worthy of a Special Occasion

    Very good and easy. I had a hard time spreading the Bisquick evenly over the chicken mixture but will drop in smaller spoonfuls next time. I used real potatoes and onions and it was still delish. I would increase the mixed vegetables to 2 cups.

  • kjwelle5454 Posted: 12/22/10
    Worthy of a Special Occasion

    Excellent recipe, got rave reviews last night. I subsituted Betty Crocker already pie crusts. Using a quiche pan, I pre-baked the bottom crust for 10 minutes, and then filled and added the top crust. Had a bit left and was able to make a mini-pie for later.

  • lisagon1 Posted: 03/21/10
    Worthy of a Special Occasion

    We made this recipe with leftover turkey and my family and my parents loved it. The white wine and dijon add a layer of flavor that other that other potpie recipes lack.

  • kateh1 Posted: 07/27/10
    Worthy of a Special Occasion

    This is a standard fall/winter recipe for us. Great left over, and easy to throw together. Use any frozen vegetable mix and leftover chicken.

  • KristineA Posted: 09/01/10
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    Pretty good. I have a better Chicken PotPie recipe in my recipe files. I used some extra veggies and had to mix up some extra batter/topping.

  • Chartnett Posted: 02/03/11
    Worthy of a Special Occasion

    I gave this three stars as I've not yet tasted it - it's baking in the oven now and I'm enjoying a glass of wine while I wait patiently! This came together pretty quickly and it smells delicious! I'll re-review this after I've tasted it and I'm confident I'll increase the number of stars. I will note that the only changes I made was that I shredded the chicken as opposed to cutting it. This way you get a better sauce-to-chicken ratio. The other change I made was that I baked the pot pie in the same skillet in which I prepared the filling. It has deep enough sides, is nonstick and oven-proof. This way I won't have too many dishes to clean tonight!

  • GoBlueGirl1998 Posted: 01/23/11
    Worthy of a Special Occasion

    I made this yesterday! It was delish. I made a few changes, I used baked redskins in place of the store bought potatoes. I also used sherry in place of wine and added garlic and some chicken boulion. I can't wait to have the leftovers today.

  • Lori1190 Posted: 07/31/11
    Worthy of a Special Occasion

    We found it a little bland, but with a few extra veggies and additional herbs, I think this will be a keeper. (The topping is nothing to rave about, but it kept the natives from grumbing about a crustless pot pie dish and some even liked it quite a lot.)

  • Derbylea Posted: 08/30/11
    Worthy of a Special Occasion

    Pretty good for a low cal dish, but I wish the sauce were thicker.

  • yogarunner1 Posted: 10/20/11
    Worthy of a Special Occasion

    My husband and I thought this was great! I made as is and really liked it. I reduced the sauce a little too much and may try a different crust (pastry crust vs. the suggested Bisquick) but we really enjoyed this on one of the first cool nights of the fall. My husband was shocked that it was a Cooking Light recipe.

  • SarahSizemore2 Posted: 12/05/11
    Worthy of a Special Occasion

    I've made this recipe at least a couple dozen times now and it is a definite favorite in my household! I do an apple cheddar drop biscuit to cover the chicken and veggie mix instead of the prescribed topping (that's why I didn't give it 5 stars as is) and it works so well in this dish. Give it a try... you won't regret it!

  • JanFran Posted: 11/01/11
    Worthy of a Special Occasion

    Great filling. I cheated and used Pillsbury grands (small ones) instead of the crust. My family loved it. This will be a keeper. Great taste.

  • kaxel1075 Posted: 12/11/11
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    Way too much tarragon. Maybe less tarragon and more seasonings would help...we also found it pretty bland.

  • SUEOHB Posted: 01/22/12
    Worthy of a Special Occasion

    I agree with other reviewers.. I did not like the Bisquick topping.. I doubled the Bisquick mixture .. and it was still tough to cover the 9x13 and crust was too dense. I did like the chicken mixture, but probably couls use a touch more seasoning.. I used chicken breasts, and sauteed small chunks in a pan with some seasoning. If I make again I will use another topping (pie crust, pastry dough or biscuits)

  • clampers Posted: 01/20/12
    Worthy of a Special Occasion

    The leeks really make this pot pie delicious. I made the filling exactly as the recipe states and thought it was perfect. The only thing I changed was that I made this in a regular, roll-out double pie crust and baked it at 425 degrees for about a half hour or until the crust looked golden and the filling was bubbling. Just absolutely delicious. I love Cooking Light's reinvented comfort foods!

  • Saraliza Posted: 02/24/12
    Worthy of a Special Occasion

    I doubled the recipe and tripled the topping. In hindsight, it was too much topping for the pie. I also think that it could have used more vegetables. That said, it went over well with the whole family, kids included, and was tasty and easy to make.

  • kmcmullen22 Posted: 04/16/13
    Worthy of a Special Occasion

    My husband and I love this recipe. With a few minor changes, this one is a keeper! First, I use real potatoes and make sure to boil them before adding to other ingredients. At the very least, get them semi-soft so they can finish softening up in the pan later. Also, be sure to double the amount of salt. I did not quite double the pepper amount, but it's all according to personal preference. Lastly, I doubled the biscuit mix. This is a must if you want it to cover the whole dish! If you follow these instructions, your mouth is sure to water.

  • DixieDishrag Posted: 04/25/13
    Worthy of a Special Occasion
    Woodinville, WA

    First time I made this, I pretty much went by the recipe (except that I didn't measure anything except the liquids). It was a little dry and the topping wasn't too tasty. Second time, I added an onion, increased the leeks, doubled the sauce, quadrupled the thyme, and topped it with my scratch buttermilk biscuit dough, rolled out to about 1/4" thick and laid on top. This time it was really, REALLY delicious. Definitely going to keep the modifications!

  • LindiS Posted: 04/24/12
    Worthy of a Special Occasion

    I loved this recipe - but I made several changes. First, I did not use potatoes. I used 3 chicken breasts and two bags of frozen veggies to make up for lack of potatoes - I just thought with potatoes and biscuits it'd be too much starch. I also doubled the biscuit part of the recipe because after pouring the amount called for on the chicken it just didn't seem like enough. Doubling it was the exact right amount!

  • holaerica Posted: 10/15/12
    Worthy of a Special Occasion

    Nothing I would serve to company, but good comfort food. My husband loved it! I added a lot more pepper than was called for to give it a little more flavor, but otherwise followed the recipe.

  • rcjetskier Posted: 03/08/13
    Worthy of a Special Occasion

    Very easy to make, of course I always fudge on how much chicken an veggies I add, I used red potatoes with the skin on and it came out great, next time I will probably double the bisquit size, didn't quite cover the top too well. But other than that, my husband and I loved it! I will make it again, and will try using turkey another time.

  • tracywalker Posted: 03/06/13
    Worthy of a Special Occasion

    Made as directed except used sauteed chicken breast cut into cubes and used biscuits instead of bisquick. Delicious!

  • BiblioMama Posted: 02/03/13
    Worthy of a Special Occasion

    This was really tasty and hearty, a good comfort food on a cold night. The sauce was a satisfying creamy consistency. I made the filling pretty much as recommended, except I made my own cubed chicken breast. Also, I did not use the Bisquick topping. Instead I used pre-made biscuits from a tube and it turned out great. I also added a bit more salt and pepper b/c CL's recipes tend to be too bland for me. I would recommend to others.

  • daneanp Posted: 04/17/13
    Worthy of a Special Occasion

    Just not for us. I took the advice of others and doubled the biscuit topping (held the potatoes) and it was just too much. But even the filling was bland and boring. My teenage daughter who loves pot pies didn't even eat half of her portion and said not to make it again. DH was the only taker. I've had much better "healthy" pot pie recipes from Cooking Light.

  • MJinBoise Posted: 09/07/13
    Worthy of a Special Occasion

    I grew up hating chicken pot pies (my mother served those horrid frozen things in the aluminum foil mini pie tins), so my husband has had a hard battle getting me to even try a homemade one. I LOVED this. So much that I went back for seconds. I like using fresh ingredients, so this recipe intrigued me (many others I've seen steer toward frozen veggie mixes). I like that the crust is only on the top, which really reduces the carb count. This is a keeper!

  • caroltyoung Posted: 03/12/14
    Worthy of a Special Occasion

    I rolled out the bisquick and cut it in large circles using a glass and cup. I cooked them, then slipped them on the pie. Wonderful. Left over biscuits were great for the next day. I used left over grilled potatoes and peppers and increased the liquid a little. Used milk instead of cream. It is as I remember my mother making it.

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