Photo of Chicken Potpie by WW

Chicken Potpie

Total Time
1 hr 5 min
25 min
40 min
We upped the mushroom amount in this classic dish to boost flavor and to help lend a meaty texture.


Cooking spray

6 spray(s)

Light butter

2 tsp, stick variety

Uncooked shallot(s)

2 medium, finely chopped

Fresh mushroom(s)

1 pound(s), sliced (use an assortment such as white, cremini, oyster, shiitake)

Uncooked carrot(s)

3 medium, sliced

White wine

½ cup(s), dry variety

All-purpose flour

¼ cup(s)

Canned chicken broth

2 cup(s)

Skinless original seasoning rotisserie chicken breast

16 oz, coarsely shredded

Frozen green peas

1 cup(s), thawed

Fat-free half-and-half

¼ cup(s)

Fresh thyme

1 tsp, chopped

Table salt

1 tsp

Cayenne pepper


Reduced-fat pancake and baking mix

1 cup(s)

Fat-free half-and-half



2 Tbsp, minced


  1. Preheat oven to 400°F. Coat a shallow 10-inch square (2 ½ qt) baking dish with cooking spray.
  2. To make filling, melt butter in a large skillet over medium heat. Add shallots; cook, stirring often, until golden, 2–3 minutes. Add mushrooms and carrots; increase heat to medium-high and cook, stirring occasionally, until mushrooms are tender, 5 minutes. Add wine and increase heat to high; boil until evaporated, 8–9 minutes. Stir in flour until blended.
  3. Gradually stir in broth; bring to a boil. Reduce heat to low; simmer, stirring to scrape browned bits from bottom of skillet, 1 minute. Stir in chicken, peas, ¼ c half-and-half, thyme, salt and cayenne; transfer to prepared baking dish.
  4. To make topping, in a small bowl, combine baking mix, remaining 1/3 c half-and-half and chives; stir just until blended.
  5. Drop topping by heaping Tbsp over filling to form 12 biscuits. Bake until biscuits are golden brown and filling is bubbly, 18–20 minutes
  6. Serving size: 1 c filling with 2 biscuits