Cheddar Bay Chicken Pot Pie

Why this recipe?  When I think of comfort food, nothing compares to a homemade Chicken Pot Pie!  My recipe is healthy, easy to prepare, and hard to resist when it's fresh out of the oven!

The Flip:  Instead of a double pie crust, I used a thick and flavorful biscuit topping—but not just any biscuit—a Cheddar Bay Biscuit, Red Lobster style!  Also, there is no added butter or salt in this recipe.  You can easily make a Turkey or Beef Pot Pie by changing the stock and replacing the chicken with your choice of meat.

My thoughts:  White wine was a special ingredient in my Chicken Pot Pie—the wine is subtle and gives this dish a wonderful flavor for some lucky company!  You can certainly use stock in place of the wine if you prefer.  Pot pies are very flexible—any veggie you have available can be added to the recipe!  Enjoy.

Servings:  6  Serving size: 1  Calories: 221  Fat: 3g  Carbs: 22g  Fiber: 2g  Protein: 21g  Sugar: 5g
Sodium: 554mg   Old points: 4   WW Points +: 5


  • 1 raw boneless skinless Chicken Breast    
  • 2 cups Chicken Stock  (I used Kitchen Basics)
  • 1/2 cup White Wine  (can use chicken stock in place of wine)
  • 1 cup Celery, diced
  • 1 cup Carrots, diced
  • 1/2 cup Onions, small chopped
  • 1/2 cup frozen Peas
  • 1/2 tsp Butter flavoring   
  • 3 Tbsp Cornstarch plus 2 Tbsp Water, stir
  • 1 cup Biscuit Mix,  (I used Bisquick Heart Smart-excellent!)
  • 1/2 tsp Old Bay Seasoning
  • 1 tsp Garlic Powder
  • 1/4 cup Sharp Cheddar Cheese, Shredded
  • 1/3 cup plus 2 Tbsp low-fat Milk
  1. In saucepan, add stock, wine, chicken breast, celery, carrots, and onions.   Bring to a boil and reduce heat to Low.  Cover and simmer for 25- 30 minutes until the chicken is no longer pink inside. Remove chicken from saucepan to cool—chop and set aside.  
  2. Return saucepan to heat.  Add frozen green peas and butter flavoring.  Stir.  Bring to a simmer.  
  3. While continuously stirring, add cornstarch and water mixture to saucepan.  Cook until mixture thickens. Fold in chopped chicken.  Remove from heat to cool, slightly.  Pour into 1 1/2 quart casserole or 9 X 9 square pan. 
Biscuit Topping:  In small bowl, combine biscuit mix, Old Bay Seasoning, garlic powder and cheddar cheese.  Add milk.  Stir until biscuit mixture is moist.  Spoon and spread biscuit mixture evenly on top of pot pie mixture. Remember, topping will rise and fill any open areas!  Preheat oven to 400 degrees.  Bake casserole for 25-30 minutes or until top is golden brown and pot pie mixture is bubbly. 



What do you think?