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By using feel-good ingredients like peas, carrots and fat-free milk, you'll want to dive into this healthy and comforting pot pie on days when it's icy cold outside. —John Slivon, Milton, Florida
This recipe is:
Healthy
Nutritional Facts 1 potpie equals 443 calories, 15 g fat (6 g saturated fat), 78 mg cholesterol, 781 mg sodium, 45 g carbohydrate, 5 g fiber, 31 g protein.
Originally published as Makeover Chicken Potpies in Healthy Cooking December/January 2009, p18
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Reviewed on Apr. 18, 2013 by lambchopsut
Liked the basic recipe but will add some seasonings next time. I added more thickening to make filling creamier. Dough recipe was great! I doubled it for two top and bottom crusts. Looked impressive made in individual ramikins.
Reviewed on Mar. 06, 2013 by magumy
I don't like it. Filling isn't thick enough, and there isn't enough dough for pot pie pans (vs ramekins). Taste is mediocre at best. Will go with another recipe next time.
Reviewed on Jan. 20, 2013 by ConnieK
Absolutely wonderful!!! I made this today with temps in the mid 30s and wind gusts up 40 mph. It was a great day after all, after making this dish. Great dish for a day like today. I like not adding potatoes since the crust provides just the right amount of starch. Would recommend trying this. Thanks, John for sharing!
Reviewed on Jan. 13, 2013 by Betty Warren
Liked this recipe. Made two, froze one. Will make again.
Reviewed on Jan. 06, 2013 by BIGRUNNINGTAZ
Lik the reviews said. This is a keeper. It is very good. My husband really liked it and said to make again. Try it.
Reviewed on Jan. 03, 2013 by samplethis
Turned out better than I expected. Ended up making double crusts. Crust browned well inside and out. Did bake a little longer. Also not as difficult as I thought it would be. Definitely will make again.
Reviewed on Jan. 02, 2013 by jeribitney
This was a wonderful recipe!! The sauce was flavorful, it went together quickly, and we loved it. I made it in a 2.5 quart casserole dish, added ten minutes to the baking time, and it turned out just perfect.
Reviewed on Jan. 02, 2013 by njgigi
This is wonderfully easy. The only thing I changed was using a bag of frozen mixed veggies,only because I was feeling lazy that day. It also looks quite impressive when you serve this in pretty ramekins.
Reviewed on Jan. 02, 2013 by Laino
I am not judging other people. I'm just asking folks to use common sense by not judging recipes they haven't tried. Politically speaking, it's like asking people to vote for something before they read it. Happy New Year, too, to the crankies out there.
Reviewed on Jan. 01, 2013 by marian08
I've made a recipe similar to this one only it used a store bought pie crust and it was made in small pie dishes. It can be frozen uncooked. Only thing different was after cooking the veggies I added the flour and cooked it for a few minutes then added the milk and broth. by cooking the flour first it takes away that flour taste. I would make this one.
Reviewed on Jan. 01, 2013 by annsway1
Don't judge other people since they haven't tried it. Its none of your business, plus that, good cooks can always tell if its going to be good!! Freezing should be a breeze too.
Reviewed on Jan. 01, 2013 by myrtle grubeinhopper
I agree with Laino. CJ
Reviewed on Jan. 01, 2013 by kckm9pa
Sorrry, Laino, but after cooking as many years as I have, I can judge pretty well the outcome of a recipe. Hope that your New Year improves.
Reviewed on Jan. 01, 2013 by waynejv
I am not good at crust,so I used bought pie crust,however the receipt turned out just great. It was hard to cut things down for only one,but I managed it. Perhaps some one could devise a method for us widowed men.However,it was very good and I'll make it again..
Reviewed on Jan. 01, 2013 by Laino
Why do folks keep rating recipes they haven't tried? Just make your comments without clicking on any stars.
Reviewed on Jan. 01, 2013 by Susie77
I've made this several times; this isn't the first time it appeared in our daily recipe email. It's excellent! My husband is not a chicken, potpie, or veggie fan and even he liked it. I usually make a whole chicken on our smoker, and then simmer the remains to make my own slightly-smoky chicken broth. It's amazing in this recipe. I've also added potatoes -- they're good too.
Haven't tried as yet, but sounds great! One question---can this be frozen either before or after baking?
Reviewed on Jan. 01, 2013 by lizzitish
It doesn't cost anything to subscribe and it's a great site so why look a gift horse in the mouth!
Reviewed on Jan. 01, 2013 by ginaen60
family loves this recipe and wants is again !
Reviewed on Oct. 27, 2011 by DaniRJA
This recipe was simple and tasted delicious! I do like my potpies a little creamier, but that is easy to change.
Reviewed on Oct. 04, 2011 by amkoch
Definitly make again! The crust is amazing! I baked as a casserole instead of individual servings. Didn't have any celery, so I subsituted potatoes and doubled the batch for leftovers.......so glad i did. The BEST chicken pie ever.
Reviewed on Sep. 23, 2011 by gran E
I haven't made this yet, but I have been looking for a chicken pot pie recipe for quite a while and this one caught my eye. As with everything else I have made with the Taste of Home recipes I'm sure this will be delicious.
Reviewed on Sep. 22, 2011 by german_girl_with_curls
May I ask what not being interested in subscribing has to do the with your review of this chicken pot pie recipe? BTW...I make mine almost identical to this one, in mini pie dishes, and it's scrumptious! I also have a gluten-free version that I make, and the pie crust is almost as good.
Reviewed on Nov. 18, 2008 by Morningdove_Wa
Well, that was a trick, can I only see it if I subscribe? I've taken it for years and am not interested in subscribing again.
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