Makeover Chicken Potpies Recipe
Makeover Chicken Potpies Recipe photo by Taste of Home
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Makeover Chicken Potpies Recipe

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4.5 22 27
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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
Featured In: Top 10 Potpie Recipes
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 20 min.
MAKES: 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

Nutritional Facts

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


  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.
Originally published as Makeover Chicken Potpies in Healthy Cooking December/January 2009, p18

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IreneAD User ID: 8713042 243231
Reviewed Feb. 4, 2016

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

Orbs User ID: 7287623 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 User ID: 3830950 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 User ID: 2614711 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 User ID: 6073643 210339
Reviewed Nov. 9, 2013

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

lambchopsut User ID: 6187074 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 User ID: 7077623 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 User ID: 282614 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 User ID: 6866917 110091
Reviewed Jan. 13, 2013

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

BIGRUNNINGTAZ User ID: 94457 117437
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."

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