Chicken Pot Pie (Eating Well)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This healthier pot pie recipe includes homemade biscuits with thyme and buttermilk. You can substitute any vegetables that you like - Ive even thrown a bag of mixed veggies in there and it is still delicious.”

Ingredients Nutrition


  1. To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes.
  2. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan.
  3. Add 2 cups broth and bring to a boil; reduce heat to a simmer.
  4. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens.
  5. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
  6. To prepare biscuit topping and bake potpie: Preheat oven to 400°F.
  7. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl.
  8. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly.
  9. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. .
  10. Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes.
  11. Let cool for 10 minutes before serving.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a