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.
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
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
1/4 cup cold butter, cubed
1/3 cup buttermilk
How to Make It
Preheat oven to 425°.
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.
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.
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
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This was one of my least favorite cooking light recipes. I make many recipes from the magazine each month, so I was very disappointed with the bland, soupy filling and the biscuits which didn't rise and were brown after 10 minutes in the oven at 425 degrees. The pot pie in the picture was certainly not made from this recipe.
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.
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.
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.
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.
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!
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.
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.
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