Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on Time
35 Mins
Total Time
1 Hour 15 Mins
Serves 6 (serving size: about 1 1/2 cups)

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.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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.

Step 4

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

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

JRBMOM's Review

August 27, 2013
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's Review

August 27, 2013
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.

DonnaNJ's Review

September 30, 2013
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.

Newtubaboy's Review

September 03, 2013
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.

MJinBoise's Review

September 07, 2013
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.

sprky182's Review

September 14, 2013
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!

Dorseyl's Review

October 30, 2013
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.

PLCFLA's Review

August 25, 2013
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.

tracistump66's Review

January 19, 2014
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.

RyansWife's Review

September 28, 2014
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.