Chicken Pot Pie, relatively healthy

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 376.1
  • Total Fat: 7.8 g
  • Cholesterol: 29.0 mg
  • Sodium: 417.2 mg
  • Total Carbs: 57.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 16.5 g

View full nutritional breakdown of Chicken Pot Pie, relatively healthy calories by ingredient
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adapted from it could easily feed 8, but we eat big portions. adapted from it could easily feed 8, but we eat big portions.
Number of Servings: 6


    For base:
    cooking spray
    1 medium onion, chopped
    2 cloves garlic, chopped
    4 tablespoons flour
    1/4 cup cornstarch
    1/2 cup white wine
    1 (12-ounce) can non-fat evaporated milk
    3 cups homemade, defatted chicken broth
    1 pound frozen mixed vegetables
    3 to 4 cups cooked chicken (no skin)

    For the biscuit topping
    1 cup all-purpose flour
    1 cup sifted cake flour
    1 tablespoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    3 tablespoons cream cheese
    2 tablespoons unsalted butter, cut into small bits
    3/4 cup buttermilk


Make the fillingL spray a large Dutch oven with cooking spray and saute the onions and garlic. As they soften, add teh flour and cook, stirring, so the onions are coated. Add the wine, stock and evaporated milk. If the mixture seems too thin, put the cornstarch in a bowl, stir some hot liquid and then dump the contents into the filling. Add teh mixed veggies and teh chicken and stir.

Make the biscuits: Pulse together the flours, baking powder, baking soda, and salt in a food processor. Add teh cream cheese adn butter and pulse til crumbs form. Add the milk and pulse until dough forms. roll out on a llightly floured surface to 12-inch thick and cut with a round biscuit cutter. Place on top of the filling.

Preheat oven to 400 degrees. Bake for 20 minutes, reduce heat to 350 and bake until biscuits are browned, 10 to 20 minutes more.

Number of Servings: 6

Recipe submitted by SparkPeople user BRILLIG.

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