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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 teaspoon salt
3 Tablespoons soft margarine or butter
2/3 cup (160 mL) milk


  1. Preheat oven to 400F.
  2. In a pot over medium heat, add oil and cook onion until soft.
  3. Add chicken, mixed vegetables and frozen green beans. Mix well.
  4. In a medium bowl, add evaporated milk, cornstarch, thyme, sage, garlic powder, pepper and salt. Mix well with a fork and add to the mixture in the pot.
  5. Bring mixture to a boil, stirring constantly. Reduce heat to medium-low;cover and cook for 10 minutes to thicken sauce.
  6. Our into a greased 8 x 8 inch (square) casserole dish.
  7. To make the biscuit topping, mix together flour, baking powder and salt in a bowl. Mix in margarine with a fork until mixture looks crumbly. Add milk and mix until blended.
  8. Drop by heaping spoonfuls on top of casserole and bake uncovered for 25 minutes.

Serves 6-8


  • Look for evaporated milk in the baking aisle at the grocery store.
  • Instead of canned chicken, use leftover cooked chicken or a can of chickpeas.

Contains Milk