Biscuit-Topped Chicken Potpie

  • JenBaum Posted: 09/28/13
    Worthy of a Special Occasion

    Based on previous reviews and personal preference, here's what I did: doubled chicken, carrots, and frozen veg (mixture of corn, peas, and green beans). Increased salt and pepper ( s& p at all steps of cooking), increased stock to 5 cups. Increased cooking time on stove until thick and bubblybsince many said it was runny. I also left the biscuits off and cooked for 10 minutes at 425, then topped with biscuits, reduced heat to 350 and cooked for 20 more minutes. Make sure you let it stand for at least 10 minutes to thicken. The only change I would make is to increase biscuits by half. We were all fighting over them.

  • tracistump66 Posted: 01/19/14
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    I made the recipe exactly as written for the pastry topped pie & was disappointed with the consistency & the over-cooked pastry. I only made 2 ramekins, intending to freeze the remaining filling to make more potpies in the future, Instead, I will be bringing the filling to a boil & adding noodles to make an awesome chicken noodle soup. The flavor was great, but the recipe definitely needs some adjustments to yield a good potpie.

  • Newtubaboy Posted: 09/03/13
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    This was really one of my least favorite cooking light recipes i've ever made. I make almost the entire magazine each month, so I was disappointed at how poorly this one actually came out. The filling was so soupy and on the bland side. The fresh herbs were nice, but didn't make up for the bland sauce. The pastry top was completely cooked after 10 minutes at 425. I got concerned that they were going to be overdone, so I brought the heat down to 350, but only cooked for 15 minutes more. The temperature needs to be revisited on this.

  • DonnaNJ Posted: 09/30/13
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    My husband, who is not a fan of potpie, actually had seconds! I can see where people felt it was soupy, but I think that may have been due to not letting it sit for a bit when it comes out of the oven, like another reader suggested. It's difficult, because it smells so darn good while it's cooking that you can't wait to dig in! The biscuits are not thick, like you'd expect, if you follow the recipe. I'm glad I did, though, because I found myself eating more of the veggies and chicken than biscuit, which has to be the healthier option. Will definitely make this again.

  • Chrissykm Posted: 08/17/13
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    This was soo good. I did the pastry topped variation and we made the exact recipe with fresh ingredients and herbs, makes a huge difference! If you are looking for a fresh tasting potpie this is it. My strips did not look like the pics but once the crust was baked it all tasted the same. Would make again and for guest.

  • Dcflm64 Posted: 09/04/13
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    Made this recipe twice, first time I used dried herbs and was disappointed, the second time tried fresh herbs and the recipe was soupy & bland. Our family loves potpie and I was hopeful this would be good...sadly not.

  • zball2 Posted: 10/13/13
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    Simple, easy and delicious. I used store bought canned biscuits (such as pilsbury), flatten them out a bit and use them instead of making my own. Saves a little bit of time.

  • PLCFLA Posted: 08/25/13
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    Used a rotisserie chicken and canned biscuits for a quick short-cut. Had to cut the baking time with the canned biscuits to keep them from burning. Easy and tasty week-night meal and good leftovers.

  • Skateand28 Posted: 08/23/13
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    made it the biscuit topped way and it was amazing! The whole family loved it!

  • sprky182 Posted: 09/14/13
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    I made the filling and then made two smaller potpies, one with the pastry crust and one with the biscuits. My biscuits didn't rise that much, so they weren't as fluffy as I would have liked. We preferred the pastry topping. The filling was tasty and very easy to make. It looked a little thinner than other potpie recipes, but it was not too runny. I used a bag of mixed vegetables and a chopped onion. Will probably use this recipe again the next time we want potpies. Yum!

  • MJinBoise Posted: 09/07/13
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    I grew up hating pot pies... my mom served those horrid frozen ones, and so my husband has had a real battle on his hands even getting me to try a homemade one. He's persistent, though, and pointed this out to me. Finally, we have a pot pie recipe that will go on regular rotation in our house. I LOVED this. Even had seconds. The combination of using fresh ingredients and the biscuit only on the top to keep the carb count down make this one a winner.

  • JRBMOM Posted: 08/27/13
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    This was easy to make and tasted delicious. The whole family loved it. My family constantly complains that we eat too much chicken. The complaining stopped when they tasted this biscuit topped pie. I have one question to others who have made it and that is concerning the cooking time. My biscuits were done after 15 minutes and they did not look like the ones in the picture. I need some help please advise

  • lynn770 Posted: 08/27/13
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    I really liked the flavor of this recipe. I made it easy on myself by buying prechopped veggies and I couldn't find all the fresh herbs so I used dried and it worked out very well. The only issue I had was with the biscuits. I used whole wheat flour and they were a little overdone. I may try a little different recipe on those next time around or buy pre-made biscuits.

  • Marion9560 Posted: 09/02/13
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    I followed this recipe exactly. (For herbs, I used fresh thyme, sage, & parsley, & a little dried marjoram.) It was the first recipe I’ve made in years—and I’m an avid cook—that I would describe as a disaster. The biscuits didn’t rise & looked like brown crackers perched on top. I removed them early so they wouldn’t char. The filling was the consistency of soup, even after cooking for 35 minutes. My husband saved the day with a good idea: We transferred the soupy filling to a pot, added a large handful of egg noodles, & cooked the mixture on the stovetop. By the time the noodles were cooked, the extra water had been absorbed, the flavor was really very good, & the noodles provided needed bulk. (Actually, that way, I might be willing to make it again; but it's not potpie!) I later experimented with the leftover biscuit dough and found it's best rolled 3/8" thick & cooked at 350̊ for about 15 mins., not 425̊ for 35 mins. The potpie in the pretty picture wasn't made following this recipe!

  • Dorseyl Posted: 10/30/13
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    Based on other reviews and previous potpie recipes I'd used, I cut the broth back to 3 cups and thought it was the perfect thickness. I was kind of skeptical about the biscuits because I didn't think they were going to rise at all but I was wrong and they turned out great! I can definitely see us making this again.

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