6 servings (serving size: 1 1/2 cups)

Serve a homemade chicken potpie for dinner tonight. It tastes just like mom's, but cooks in a fraction of the time.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Melt butter in a large nonstick skillet over medium-high heat. Add leek, shallot, and thyme; sauté 2 minutes. Add potatoes; sauté 2 minutes. Add wine; cook 1 minute or until liquid evaporates. Stir in mustard and broth; bring to a boil. Cook 4 minutes, stirring occasionally. Stir in chicken, mixed vegetables, salt, and pepper; cook 1 minute. Combine cornstarch and 2 tablespoons water in a small bowl, stirring with a whisk. Add cornstarch mixture and half-and-half to pan. Reduce heat, and simmer 2 minutes, stirring constantly. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

Step 3

Lightly spoon baking mix into dry measuring cups; level with a knife. Combine baking mix, milk, and egg in a medium bowl, stirring with a whisk. Spoon batter over chicken mixture; spread evenly to cover. Bake at 425° for 20 minutes or until topping is golden and filling is bubbly. Let stand 10 minutes.

Ratings & Reviews

sharird's Review

March 02, 2015
This was amazing! So much flavor. Loved it!

robbarr77's Review

September 29, 2014

caroltyoung's Review

March 12, 2014
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.

MCole3193's Review

September 26, 2013

MJinBoise's Review

September 07, 2013
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!

DixieDishrag's Review

April 25, 2013
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!

daneanp's Review

April 17, 2013
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.

kmcmullen22's Review

April 16, 2013
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.

Katerussell's Review

March 28, 2013

Droosmom's Review

March 22, 2013