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Chicken Pot Pie

Chicken Pot Pie


Chicken Pie
2 Tablespoons oil
1 medium onion, chopped
1 can (142 g) chicken, drained
1 can (398 mL) mixed vegetables, drained
2 cups green beans, frozen (optional)
1 can (370 mL) evaporated milk
1 Tablespoon cornstarch
¼ teaspoon thyme
¼ teaspoon sage (ground)
½ teaspoon garlic powder
¼ teaspoon pepper
¼ teaspoon salt

Biscuit Topping
1 cup flour (whole wheat or white)
1 ½ teaspoons baking powder
¼ teaspoons baking powder
¼ teaspoon salt
3 Tablespoons soft margarine
2/3 cup (160 mL) milk


  1. Preheat oven to 350F.
  2. In a large pot of boiling water add whole wheat macaroni. Cook for about 8 minutes or until macaroni is tender. Drain and set aside.
  3. In a large frying pan, add oil, ground beef, and onion.
  4. Use a fork or spoon to break up the meat while cooking. Cook until ground beef is brown. Drain fat and return to the pan.
  5. Add tomato soup, peas and carrots to the frying pan. Pour mixture into a casserole dish and top with grated cheese (or you can use 4 cheese slices instead).
  6. Bake in oven uncovered for 30 minutes.

Serves 6-8


  • Try adding ground beef and cook with onion and celery until it is no longer pink.
  • Use different types of canned bean and legumes like black beans, lentils, or navy beans.