Chicken Pot Pie

Mmmmmmm. I talk a great deal about “Comfort Food.” This recipe is one of the all-time family favorites and there are oodles of variations. Not only is Chicken Pot Pie satisfying, and yummy, it also uses leftovers in a most delicious way. Use cooked chicken or turkey and any combination of cooked, leftover or frozen veggies. This is a wonderful, frugal recipe, sure to please!



Yields 12 servings

  • 1/2 cup butter
  • 1 cup whole wheat pastry flour
  • 3 cloves garlic
  • 2 cups fat-free chicken broth (homemade preferred)
  • 2 Tablespoons cornstarch
  • 2 Tablespoon tamari soy sauce (optional)
  • 3-4 cups cooked chicken
  • 2 pounds mixed vegetables, frozen
  • 1/2 recipe Light and Fluffy Whole Wheat Biscuits *recipe below

Preheat oven to 400 degrees.

In a sauce pan, melt the butter, brown the flour. Add cornstarch, tamari and garlic to broth. Add to browned flour and whisk until thickened. Add cut-up chicken and veggies. Mix well.

Place mixture in an ungreased 9 x 13 inch pan. Make cutouts with Light and Fluffy Biscuits recipe and cover the mixture with the biscuit cutouts.

“A timeless comfort food.”

Per Serving: 230 Calories; 10g Fat (37.6% calories from fat); 17g Protein; 21g Carbohydrate; 5g Dietary Fiber; 51mg Cholesterol; 405mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

For Pot Pie biscuit topping, roll the dough to about 1/2 inch thick and cut out shapes to cover the pot pie filling. With remaining biscuits, place them on a parchment-lined cookie sheet and bake alongside the pot pie until golden.


Recipe By :Adapted from Eating Well magazine
Serving Size : 10

  • 2 cups whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 Tablespoons cream cheese
  • 2 tablespoons butter — or virgin coconut oil
  • 3/4 cup buttermilk — Almond milk with 1 Tablespoon apple cider vinegar

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Stir together flour, baking powder, baking soda and salt in a mixing bowl. **I use a food processor*

Using a pastry blender or two table knives, cut in cream cheese and butter until pea-sized lumps form. Stir in buttermilk with a fork. Gather the dough into a ball and knead it several times in the bowl until smooth.
*Process until the dough comes together*

3. Turn the dough onto a lightly floured surface. Pat into a smooth,1/2-inch-thick disk. With a 3-inch cutter, cut out rounds. Repeat with dough scraps until you have 10 biscuits. Brush tops with milk. Place on the baking sheet and bake until golden, 15 to 20 minutes.

“These really are light and fluffy, and totally delicious!”

Per Serving: 132 Calories; 4g Fat (29.9% calories from fat); 3g Protein; 20g Carbohydrate; 3g Dietary Fiber; 12mg Cholesterol; 318mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.