Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Avoid this recipe if you are lactose intolerant.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"All my fans tell me what a glamorous life I have, but I tell them how hard I work and how many nights I spend alone with my dogs, eating chicken pot pie in my bedroom."
-Shannen Doherty, Actress

The refrigerator light goes on...

There are some foods that are worth the extra effort. There is nothing like homemade chicken pot pie with a buttermilk biscuit crust. Take the time, this is actually a very easy healthy recipe.


Chicken Pot Pie

Servings: 4 | Serving size: 1 pie

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4.

Leftovers are fair.

1 tsp extra virgin olive oil
1 cloves garlic (minced)
1 small yellow onion (diced)
2 medium carrots (peeled and diced)
4 Tbsp all purpose flour
1 cup low sodium chicken or vegetable broth
1 10 ounce package frozen peas with pearl onions
3 cups 2% milk
2 large red potatoes
1/4 tsp salt
1/4 tsp fresh ground black pepper
8 ounces boneless skinless chicken breast (cubed)
1 tsp dried basil
1 tsp dried thyme
2 Tbsp curley parsley (minced)
3 buttermilk biscuits (from the dairy case)

Heat olive oil in a large non-stick skillet and add garlic and onion. Cook slowly so that the garlic and onion soften but don't turn brown.

Add the carrots and cook until they are slightly soft. Add the flour and cook for about 3 minutes. Slowly add the chicken stock stirring constantly to keep any lumps from forming. Reduce heat to low.

Rinse the frozen peas and onions in a strainer under warm water. Drain well and add to the pan. Add the milk, chicken breast, salt, pepper and herbs to the pan. Cook over low heat stirring occasionally.

Microwave the potatoes for 5 minutes on high setting. Cut them into 1/2 inch cubes. Add to the sauce and cook for about 30 minutes Ladle into four oven proof bowls.

Preheat the oven to 300°F.

Lightly flour a chopping board and, using a rolling pin, roll the biscuit dough together and then roll out until 1/4 inch thick. Cut into 4 equal pieces and roll very thin. The biscuits should be slightly smaller than the bowl the pot pie will be cooked in. Place them on top of the chicken mixture in the bowl.

Place in the oven and cook for about 15 minutes until the top of the biscuit is brown. Let cool about 5 minutes before serving.

Nutrition Facts

Serving size: 1 pot pie

Servings: 4

Amount Per Serving

Calories 528 Calories from Fat 64
% Daily Value
Total Fat 7g 11%
    Saturated Fat 3g 15%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 48mg 16%
Sodium 930mg 38%
Total Carbohydrates 84g 28%
    Dietary Fiber 7g 29%
    Sugars 14g
Protein 32g
Vitamin A 120% Vitamin C 92%
Calcium 33% Iron 29%
Vitamin K 48 mcg Potassium 1634 mg
Magnesium 111 mg