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Light Chicken Potpie Recipe

Light Chicken Potpie

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (57)

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Average Rating:

Total Reviews: 57

Showing 21-30 of 57

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  • on January 29, 2012

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    5 stars for an excellent recipe! I agree with everyone else - cut down the broth and up the flour a bit. Even doing that it was still a little soupy, but tasted fantastic! I also cut a few corners - I microwaved the potatoes and used a store bought pie crust. It was still a really time consuming recipe, but VERY VERY good! I will be making it again!

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  • on January 24, 2012

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    This was the first recipe I tried on Food network. My dad and I really enjoyed this meal. It was hearty and delicious. I did take others advice and only add 3 1/2 cups of broth. It was great. My dad ate 3 plates...lol!!! I will be making this again.

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  • on January 23, 2012

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    A keeper. What a great way to sneak in those leftover veggies. I added some chickpeas,lima beans, and green beans to mine. Otherwise, I made it as stated and we loved it. I started to make my rue, but wanted to try it with the Greek Yogurt and it was quite tasty. Served with fresh corn on the cob and a spinach salad. Thanks FN!!!!

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  • on January 12, 2012

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    Wonderful! Glad I read the reviews - I also cut the chicken broth to 3 1/2 cups, and it was absolutely delicious!

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  • on December 26, 2011

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    Perfect recipe! Easy to make and customize and does not require purchasing special ingredients at the store. As for previous suggestions, I did reduce the stock with much success, but I was hesitant to double the crust. While the recipe does not give you a large amount of crust, it is a "light" recipe that is still nearly 500 calories a serving. Adding more dough for me was not worth the extra calories (or gluten and the directed amount was enough to satisfy my taste for a golden crust, without going crazy. I plan on bringing this to my next office meeting potluck.

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  • on November 29, 2011

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    Excellent! (I didn't make the pie dough. It reminds me of my mom's...minus the fat! My boyfriend, who can alway tell when I tried to make a recipe healthier, just mentioned it was delicious! THANKS for this awesome recipe :

    - I used about 3.5 to 4 cups of broth and doubled the yogurt. I put half a bag of mixed frozen veggies (peas, corn, green beans and julienned carrots.

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  • on November 14, 2011

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    DE-LICOUS!! Who said this recipe is light? It doesn't taste light! I followed advice of others, 3 1/2 cups broth and doubled the crust. So good and easy!

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  • on October 27, 2011

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    Very tasty! I'm glad I listened to other reviewers and cut the chicken stock down to 3 1/2 cups- which was way more than enough! I do wish I had listened to the suggestions of doubling the crust recipe because I followed the directions exactly and didn't have nearly enough to cover the whole dish. I'll definitely make this again but may just use puff pastry or biscuit dough for the top.

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  • on October 24, 2011

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    A new *go-to* recipe! My picky eaters loved it! Didn't share the fact that it was a light recipe either and nobody was the wiser. I may try to make in advance to freeze!

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  • on October 05, 2011

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    Its pretty good. I've only had pot pie one other time so I dont really miss the flavor of a high calorie pot pie. Definitely use low sodium broth or do not add salt to your veggies when making the rue. Also you do not need 4 1/2 cups of broth...3 and 1/2 will do. Otherwise you'll end up with soupy insides. My 3rd recommendation is to make 2 batches of dough if you use a larger dish. I will make this again.

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