Homemade Chicken Potpies

There were two things that got me thinking about making homemade individual-sized chicken potpies. One, getting a set of ramekins for Christmas and two, the book Eat This, Not That.

One of my hubby’s favorite freezer staples is Marie Callendar’s frozen Pot Pies. I could have read the label and figured out how horribly high in fat and calories these are, but I chose not to. After we both saw the facts in black & white in the pages of Eat This, Not That we both agreed the frozen potpies were banned from our house. Read this book. It was a huge eye opener for both me and my hubby, but even better are the suggestions for substitutions they make (hence the Eat This part of the book) that are quite surprising.

In an effort to use more of my kitchen gadgets that tend to get forgotten when shoved to the back of a cabinet, I pulled out my still new set of ramekins and successfully made 4 wonderful potpies for dinner last night.

1lb chicken breast
1 cup red potatoes, cubed
1/4 cup water
2 cans (10 3/4oz) reduced fat cream of chicken soup
1/4 cup Italian dressing (I used Kraft Tuscan House)
1 package (2 cups) frozen mixed vegetables
1/2 cup reduced fat sour cream
parmesean cheese
1 container of Pillsbury Grands flaky biscuits
salt, pepper and seasonings to taste (I used chopped, fresh thyme)
4-6 ramekin or individual-sized casserole dishes

To cook chicken: Pre-heat oven to 350 degrees. Season chicken liberally with salt, pepper and garlic powder. Bake for 15-20 mins. Allow to cool slightly. Cube chicken.
While chicken is cooking – place potatoes in a microwave safe bowl, add water. Cover and microwave 5-7 minutes, or until fork tender. Drain and set aside.
In a large saucepan add chicken, potatoes, soup, dressing and vegetables. Bring to a boil, then reduced heat to med-low, cover and simmer 3 mins. or until vegetables are heated through. Stir in sour cream, salt, pepper and any other seasonings to taste at this time, and cook until heated.
Fill each ramekin 3/4 of the way full with soup mixture. Sprinkle with parmesean cheese.

Stretch one biscuit over each dish. Press biscuit dough along edge of dish to seal. Cut 1 or 2 small holes in dough to vent.
Bake potpies in a 350 degree oven for 14-20 mins. or until biscuits are browned and baked through.


Trackbacks & Pingbacks


  1. * Kimberly S says:

    Yum! Those look really good. I’m glad to know they taste good too. 🙂

    | Reply Posted 9 years, 10 months ago
  2. * Laura says:

    They look absolutely divine. Yummy.

    | Reply Posted 9 years, 10 months ago

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