A Classic Recipe for Chicken Pot Pie
If you’re looking for a classic chicken pot pie recipe with a delicious biscuit topping, this is it! This dish is perfect for chilly nights.
CLASSIC: A classic recipe for Chicken Pot Pie.
EASY: An uncomplicated delicious recipe.
BISCUITS: A topping that’s easier than pie crust!
About this Chicken Pot Pie:
This dish is creamy, rich and so flavourful. Loaded with chunks of tender chicken and vegetables, all mixed into a creamy filling. Baked until bubbly, you’re going to love this recipe!
Want to add a biscuit topping?
Chicken Pot Pie is exceptionally delicious with a biscuit topping added. There really isn’t anything more delicious than biscuits baked in with a creamy savoury pie filling. You can add the biscuit recipe below, or use a store bought mix like the Red Lobster biscuit mix. Just make sure to add the biscuits as dough to the top of the pie, at about the 25-30 minute mark before the pot pie is done. Refer to the recipe card below for instructions.
Chicken Pot Pie is a great meal all on it’s own. But if you want to serve it with sides, a green salad or steamed green vegetables are great options.
Chicken Pot Pie Recipe Tips
- Chicken: Boneless, skinless chicken breast is the best in chicken pot pie, it’s tender and delicious. But you can also use boneless, skinless chicken thighs.
- Cream: You can use half + half cream, heavy cream or whole milk.
- Frozen Vegetables: Add frozen peas, corn or mixed veggies.
- Biscuit Topping: You can use homemade biscuits or store-bought mix. I often use the Red Lobster biscuit mix for chicken pot pie topping, it’s delicious and so easy! You can also used canned biscuit mix.
- Adding the biscuits: I don’t like to make this part fancy or fussy, so I just drop the biscuit mix into clumps spread out evenly on the top of the pie filling mixture. If you want a more structured look, feel free to cut the dough into circles before adding to the top.
- Freezing: This recipe freezes well. Just store the entire pot pie with the biscuits in an airtight container in your freezer for up to 3 months. When you’re ready to have it, let it thaw then transfer the pie to an oven proof dish and bake at 30 for about 25 minutes, until the filling is bubbling and hot.
Chicken Pot Pie with Biscuits
Chicken Pot Pie Filling:
- 4 boneless skinless chicken breasts
- 1 tbsp olive oil
- 1 tbsp butter
- salt + pepper
- 1 tbsp oil
- 2 onions diced
- 3 celery sticks diced
- 2 carrots peeled and diced
- 1 large potato peeled and cut into small pieces about 1/2 inch
- 1/2 tsp thyme
- 1 bay leaf
- 1/4 cup flour
- 2 cups chicken stock
- 1 cup frozen peas or frozen vegetable mix
- 3/4 cup cream
- 2 cups flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp salt
- 6 tbsp cold salted butter
- 3/4 cup cream or whole milk
- Let’s make the biscuits first!
- If you’re making a box mix, follow the box instructions.
- If you’re making homemade biscuits: Whisk together the flour, baking powder, sugar, and salt.
- Use a pie cutter to cut in the butter until the mixture looks like coarse sand.
- Then add the cream and mix gently with a fork to mix it all together.
- Set aside.
Making the filling:
- Preheat your oven to 375 degrees F.
- Cut the chicken into 1 inch chunks.
- In a large deep frying pan, add about 1 tbsp olive oil and melt 1 tbsp butter. Then add the chicken to the pan and season generously with salt and pepper. Now brown the chicken, making sure not to over cook it…if the chicken is a little pink that’s ok because it will continue to cook in the oven. Once the chicken is done, transfer it to a bowl and set aside.
- In the same frying pan that was used to cook the chicken add more oil if needed, then add the onions, celery, carrots and potato. Sauté until soft, about 5 minutes.
- Then add the thyme, bay leaf and flour and sauté for 1 minute, stirring continuously.
- Now add the stock and bring the mixture to a boil, stirring constantly until the mixture thickens. This takes about 5 minutes.
- Once the mixture has thickened, add the chicken.
- Transfer the pot pie mixture into an oven proof casserole dish.
- Bake covered for 1 hour.
- After the 1 hour baking time, remove the bay leaf, then stir in the frozen vegetables and cream, and add the biscuit dough.
- Adding the biscuit dough: I don’t like to make this part fancy or fussy, so I just drop the biscuit mix into clumps spread out evenly on the top of the pie filling mixture. If you want, you can brush the tops with melted butter.
- Bake the pie for about 30 minutes more, or until the biscuits are golden brown and the pot pie filling is bubbling.
- Serve immediately!
Want more chicken recipes?
Try this Creamy Chicken Orzo!
Have this Chicken Orzo ready and on the table in less than 1 hour! This easy one pan recipe is creamy, flavourful and SO delicious.