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Chicken Pot Pie

A classic comfort food dish with tender chicken, vibrant vegetables, and a rich creamy sauce, topped with a buttery biscuit crust.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Filling
  • 2 cups cooked chicken, shredded or diced Use leftover roasted chicken for extra flavor.
  • 1 cup carrots, diced
  • 1 cup frozen peas
  • 1 cup celery, diced
  • 1/2 cup onion, finely chopped
  • 3 cups chicken broth
  • 1 cup heavy cream For a lighter option, substitute with lower-fat cream or milk.
  • 1/3 cup all-purpose flour
  • 2 tablespoons butter For sautéing.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
For the Topping
  • 1 package (16 oz) refrigerated biscuit dough Substitute with homemade biscuit dough for more flavor.
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet over medium heat, melt the butter. Add the chopped onions and celery, cooking until soft, about 5 minutes.
  3. Stir in the garlic powder, onion powder, and dried thyme, and cook for another minute.
  4. Add the carrots and frozen peas to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Make the Sauce
  1. Sprinkle the flour over the vegetables and mix well. Gradually whisk in the chicken broth and heavy cream.
  2. Bring the mixture to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with salt and pepper.
  3. Stir in the cooked chicken into the sauce and mix until well combined. Remove from heat.
Assemble and Bake
  1. Pour the chicken and vegetable mixture into a greased 9×13-inch baking dish.
  2. Open the package of biscuit dough and separate the biscuits. Place them on top of the chicken mixture, leaving some space between each for rising.
  3. Transfer the baking dish to the preheated oven and bake for 25-30 minutes or until the biscuits are golden brown and cooked through.
  4. Allow the pot pie to cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

This chicken pot pie can be prepared in advance and stored in the refrigerator covered for up to 2 days. To reheat, bake in the oven at 350°F (175°C) until heated through, about 20-25 minutes. You can also freeze the unbaked pie for up to 3 months; bake straight from the freezer, adding an additional 10-15 minutes to the cooking time.