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Makeover Chicken Potpies Recipe

Makeover Chicken Potpies Recipe

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
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min. YIELD:4 servings


  • 3/4 cup plus 6 tablespoons all-purpose flour, divided
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons cold butter, divided
  • 2 tablespoons buttermilk
  • 1 tablespoon canola oil
  • 1 to 2 tablespoons cold water
  • 4 medium carrots, sliced
  • 3 celery ribs, sliced
  • 1 large onion, chopped
  • 2-1/2 cups reduced-sodium chicken broth
  • 2/3 cup fat-free milk
  • 2 cups cubed cooked chicken breast
  • 1 cup frozen peas
  • 1/8 teaspoon pepper
  • 1 egg white, lightly beaten


  • 1. In a small bowl, combine 3/4 cup flour, baking powder and salt. Cut in 2 tablespoons butter until crumbly. Add buttermilk and oil; toss with a fork. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 1 hour.
  • 2. For filling, in a large skillet, melt remaining butter. Add the carrots, celery and onion; saute until crisp-tender. In a small bowl, combine remaining flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to four 16-oz. ramekins; set aside.
  • 3. Divide dough into four portions. On a lightly floured surface, roll out dough to fit ramekins. Place dough over chicken mixture; trim and seal edges. Cut out a decorative center or cut slits in pastry. Brush with egg white.
  • 4. Place ramekins on a baking sheet. Bake at 425° for 20-25 minutes or until crusts are golden brown. Yield: 4 servings.

Nutritional Facts

1 each: 443 calories, 15g fat (6g saturated fat), 78mg cholesterol, 781mg sodium, 45g carbohydrate (11g sugars, 5g fiber), 31g protein .

Reviews for Makeover Chicken Potpies

Sort By :
IreneAD 243231
Reviewed Feb. 4, 2016

"Made this tonight, even my fussy husband likesd it. Only change was to add chopped potatoes. A keeper."

Orbs 239145
Reviewed Dec. 10, 2015

"Delicious and the perfect recipe for two: we ate two and froze two. I added broccoli and mushrooms; and used Quorn veggie diced chicken with Better Than Bouillon chicken no chicken bouillon."

caree929 108755
Reviewed Feb. 9, 2014

"Really yummy and pretty easy! I halved the recipe because there's only two of us plus a two year old, and there was enough to make two ramekins plus a small one for my son. I also added 1tsp. poultry seasoning for a little extra flavor. This sure beats store bought pies!"

Ruthlessma 163240
Reviewed Dec. 1, 2013

"Made this last night, but topped with mashed potatoes leftover from Thanksgiving. Delicious! Will make more tonight with turkey instead & freeze."

Christine210 210339
Reviewed Nov. 9, 2013

"We thought these were delicious. We cheated and used frozen pie crust."

lambchopsut 96819
Reviewed Apr. 18, 2013

"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."

magumy 210338
Reviewed Mar. 6, 2013

"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."

ConnieK 96801
Reviewed Jan. 20, 2013

"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!"

Betty Warren 110091
Reviewed Jan. 13, 2013

"Liked this recipe. Made two, froze one. Will make again."

Reviewed Jan. 6, 2013

"Lik the reviews said. This is a keeper. It is very good. My husband really liked it and said to make again. Try it."

samplethis 165155
Reviewed Jan. 3, 2013

"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."

jeribitney 176964
Reviewed Jan. 2, 2013

"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."

njgigi 108753
Reviewed Jan. 2, 2013

"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."

annsway1 142715
Reviewed Jan. 1, 2013

"Freezing should be a breeze."

waynejv 176801
Reviewed Jan. 1, 2013

"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.."

Susie77 176949
Reviewed Jan. 1, 2013

"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."

kckm9pa 96796
Reviewed Jan. 1, 2013

"Haven't tried as yet, but sounds great! One question---can this be frozen either before or after baking?"

ginaen60 142714
Reviewed Jan. 1, 2013

"family loves this recipe and wants is again !"

DaniRJA 142713
Reviewed Oct. 27, 2011

"This recipe was simple and tasted delicious! I do like my potpies a little creamier, but that is easy to change."

amkoch 163238
Reviewed Oct. 4, 2011

"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 glad i did. The BEST chicken pie ever."

gran E 178139
Reviewed Sep. 23, 2011

"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."

german_girl_with_curls 181377
Reviewed Sep. 22, 2011

"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."

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