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

tracywalker's Review

March 06, 2013
Made as directed except used sauteed chicken breast cut into cubes and used biscuits instead of bisquick. Delicious!

Saraliza's Review

February 24, 2012
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.

yogarunner1's Review

October 20, 2011
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.

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!


November 28, 2012

ehighland's Review

January 13, 2009
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!

Derbylea's Review

August 30, 2011
Pretty good for a low cal dish, but I wish the sauce were thicker.

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.

holaerica's Review

October 15, 2012
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.

Katerussell's Review

March 28, 2013