Cozy Homemade Chicken Pot Pie

Indulge in the ultimate comfort food experience with this incredibly rich and satisfying Homemade Chicken Pot Pie. It’s a culinary masterpiece that promises to warm you from the inside out, especially on the chilliest of winter evenings. Imagine tender pieces of chicken and a medley of garden-fresh vegetables enveloped in a lusciously creamy sauce, all crowned with the most exquisite, golden-brown topping. While we highly recommend crafting our signature flaky goat cheese biscuits for an unforgettable finish, a convenient shortcut with canned buttermilk flaky layer biscuits will still deliver a truly delightful casserole.

When the cold weather sets in and you find yourself longing for a meal that embodies warmth and nourishment, look no further than this exceptional Chicken Pot Pie Casserole. It’s more than just a meal; it’s a hug in a dish, guaranteed to earn rave reviews from everyone at your table. The classic pairing of Chicken and Biscuits has never been more perfectly executed, offering a harmonious blend of textures and flavors that define hearty home cooking.

Why This Homemade Chicken Pot Pie Is a Must-Make

There are countless reasons why this particular Homemade Chicken Pot Pie stands out as a culinary essential. It’s not just a recipe; it’s an experience that brings joy and satisfaction to any mealtime. Here’s why you absolutely need to add this dish to your repertoire:

• The Epitome of Comfort Food: Chicken Pot Pie holds a special place in the hearts of many, symbolizing warmth, nostalgia, and a sense of home. This recipe captures that essence perfectly, offering a creamy, savory filling topped with tender, flaky biscuits that melt in your mouth. It’s the kind of meal that instantly makes you feel cozy and content, making it ideal for family dinners or a comforting treat after a long day. The rich flavors and hearty ingredients create a truly soothing dining experience that harks back to simpler times.
• A Complete Meal in One Dish: Forget juggling multiple pots and pans; this Easy Chicken Pot Pie simplifies mealtime by providing a balanced and nutritious meal all in a single casserole dish. Each generous serving is packed with succulent chicken for protein, a vibrant assortment of vegetables for essential vitamins and fiber, and a satisfying biscuit topping for carbohydrates. It’s a beautifully balanced meal that requires minimal fuss, making it perfect for busy weeknights when you want maximum flavor with minimal effort. It’s a wholesome option that leaves everyone feeling full and satisfied.
• Remarkably Adaptable to Your Taste: One of the greatest advantages of this Chicken and Vegetable Pot Pie recipe is its incredible versatility. It’s a fantastic canvas for your culinary creativity, allowing you to customize it to suit your family’s preferences or whatever ingredients you have on hand. Feel free to swap out or add your favorite vegetables—think sweet potatoes, corn, green beans, or even spinach. If mushrooms aren’t your thing, simply omit them. For the topping, you have the choice of our recommended homemade goat cheese biscuits, classic buttermilk biscuits, or the ultimate convenience of canned biscuits, all of which yield delicious results. This adaptability ensures that your pot pie is always exactly how you like it.
• Perfect for Using Leftovers: This recipe is an excellent solution for repurposing cooked chicken, whether it’s from a rotisserie bird, last night’s roasted chicken, or simply some poached chicken breasts. Utilizing leftovers not only saves time but also reduces food waste, making this a smart and economical choice for any home cook. The rich sauce and hearty vegetables breathe new life into cooked chicken, transforming it into a brand new, exciting meal.
• A Guaranteed Crowd-Pleaser: Whether you’re feeding your family or entertaining guests, this Creamy Chicken Pot Pie is a surefire hit. Its universal appeal, comforting nature, and delicious flavors make it a favorite among all ages. It’s the perfect dish to bring to a potluck, serve at a gathering, or simply enjoy on a quiet evening at home. The anticipation of breaking through that golden, flaky crust to reveal the bubbling, savory filling is always a delight.

For this rendition, I decided to elevate the experience even further. Having a log of herb and garlic goat cheese in the fridge inspired me to craft my favorite Goat Cheese Biscuits, adding a unique, savory twist to the topping. The resulting Homemade Chicken Pot Pie was nothing short of amazing, a true testament to how simple ingredients can create extraordinary flavors.

Crafting Your Own Chicken Pot Pie: A Step-by-Step Guide

While making a classic pot pie might involve a few steps and perhaps a couple more dirty dishes than a one-pan meal, there’s truly nothing complicated about the process. The reward of a homemade, bubbling Chicken Pot Pie far outweighs the minor effort. Here’s a streamlined overview of how to bring this comforting dish to life:

1. Prepare the Filling Ingredients: Begin by carefully chopping all your chosen filling ingredients. Precision in cutting ensures even cooking. Next, you’ll sauté the aromatics, such as onions and celery, along with the firmer vegetables like carrots, until they are tender-crisp and fragrant. This crucial step builds the foundational flavor of your pot pie.
2. Assemble the Base: Once your vegetables are perfectly cooked, combine them with the pre-cooked chicken. In a separate pan, you’ll create a rich, creamy white sauce (or béchamel) using butter, flour, and chicken broth, whisking constantly to ensure a smooth consistency. This sauce will then be mixed with the chicken and vegetables, creating a luscious, hearty filling. Pour this delightful mixture into your prepared casserole dish, spreading it evenly.

3. Top with Biscuits: The crowning glory of your pot pie! Carefully arrange the biscuits of your choice—whether homemade or canned—over the warm filling. Ensure they are placed to allow for even rising and browning. This layer will transform into a golden, flaky crust during baking.
4. Bake to Golden Perfection: Finally, transfer your casserole to the preheated oven and bake as directed. Watch as the biscuits puff up and turn a beautiful golden brown, and the filling gently bubbles around the edges. The aroma filling your kitchen will be absolutely irresistible, signaling that your comforting Chicken Pot Pie is almost ready to be enjoyed.

Expert Tips for the Perfect Homemade Chicken Pot Pie

Achieving a truly exceptional Homemade Chicken Pot Pie involves a few key techniques and considerations. Follow these expert tips to ensure your casserole is nothing short of perfect every time:

• Prepare Your Chicken Ahead: Before you even start on the filling, ensure your chicken is fully cooked and cut into bite-sized cubes. This can be incredibly convenient if done the day before. Options include using meat from a store-bought rotisserie chicken for ultimate ease, leftover roasted or grilled chicken, or freshly poached boneless, skinless chicken breasts. Having your chicken ready in advance significantly streamlines the pot pie assembly process.
• Pre-cook Your Vegetables (Mostly!): It’s crucial to chop and pre-cook most of your vegetables until they are tender-crisp before adding them to the sauce. This is because the pot pie won’t be in the oven long enough to fully cook raw, harder vegetables like carrots and celery. Sautéing them first develops their flavor and ensures a pleasant texture in the final dish. However, there’s one important exception: do *not* precook the peas. Adding them frozen or thawed (but uncooked) prevents them from turning an unappetizing grayish color during baking, ensuring they retain their vibrant green hue.
• Master the Creamy Sauce: The heart of any good pot pie is its rich, velvety sauce. Start by making a basic white sauce (roux) with melted butter and flour, cooking it for a minute or two to eliminate any raw flour taste. Then, gradually whisk in the milk and chicken broth until the sauce thickens to your desired consistency. This slow addition and constant whisking are key to preventing lumps. Finally, enhance the flavor with fresh thyme and a touch of dry sherry.
• PRO-Tip: Choose the Right Flour for Sauces. If you’re not a seasoned sauce maker, or simply prefer an extra smooth consistency, I highly recommend using Wonder flour (also known as Wondra). It’s a granular, pre-gelatinized flour by Gold Medal that dissolves easily and helps create lump-free sauces and gravies, making your pot pie sauce silky smooth.
• Enhance Flavor with Sherry: Just like salt, a splash of alcohol can significantly deepen and enhance the overall flavor profile of your sauce, adding a layer of complexity. If you’re concerned about serving alcohol, simply cook the sauce for a few extra minutes after adding the sherry; the alcohol will evaporate, leaving behind only its rich flavor. Of course, you can always omit this addition if it doesn’t suit your preferences or dietary needs, substituting with a bit more chicken broth.
• Combine and Fill: Once your sauce is perfect, gently fold in the cooked chicken, your reserved sautéed vegetables, and the thawed (but uncooked) frozen peas. Mix everything until well combined and coated in the creamy sauce, then pour this flavorful filling into your chosen casserole dish.
• PRO-Tip: Hot Filling for Flaky Biscuits. This is a critical step for perfectly cooked biscuits! Ensure your pot pie filling is piping hot when you add the biscuits on top. The heat from below will jumpstart the cooking process for the underside of the biscuits, helping them to rise beautifully and cook through without becoming doughy. If your filling has cooled while you were making biscuits, gently rewarm it on the stovetop before topping.

How to Achieve Flawless Flaky Buttermilk Biscuits for Your Pot Pie

The biscuit topping is often considered the crowning glory of a good chicken pot pie, adding an essential layer of texture and flavor. Whether you opt for homemade or a convenient store-bought option, understanding the nuances of biscuit making will elevate your dish. I’ve successfully topped this Chicken Pot Pie recipe with my beloved goat cheese biscuits, my classic buttermilk biscuit recipe, and even quick canned butterflake biscuits from the grocery store. All versions are undeniably delicious and complement the creamy filling beautifully.

• The Art of Flaky Biscuits: There’s a true art to achieving those coveted flaky layers in biscuits. The secret lies in maintaining cold ingredients and working quickly. Depending on your chosen recipe, your butter, shortening (if using), and buttermilk should be very cold, preferably chilled in the freezer for a few minutes before use. This cold fat creates steam during baking, which in turn creates distinct, airy layers.
• Incorporating the Fat: The key to flakiness is getting the cold fat into the dry ingredients without letting it warm up too much. I find it easiest and most effective to use my fingertips to quickly pinch and press pieces of cold butter (and/or shortening) into flat, thin flakes within the flour mixture. Alternatively, a pastry blender or even two knives can be used to cut the fat into the dry ingredients until the mixture resembles coarse cornmeal, with some pea-sized pieces of butter still visible. Avoid overworking it, as this develops gluten and can lead to tough biscuits.
• Mixing the Dough: Once the fat is properly incorporated, gently mix in the cold buttermilk. The goal is to bring the dough together just until it forms a cohesive mass. Overmixing is the enemy of tender biscuits, as it develops the gluten too much, resulting in a tough texture. A few dry spots are preferable to an overly sticky, overworked dough.
• Patting and Folding for Layers: Turn the dough out onto a lightly floured surface. Instead of kneading vigorously, gently pat the dough into a rectangle. I like to fold the dough over itself a couple of times (like folding a letter) to create extra layers, which translates to a flakier biscuit. A lightly floured rolling pin can help even out the dough, but avoid pressing too hard.
• Cutting the Biscuits: Use a biscuit cutter (or a sharp knife for squares) dipped in flour to cut out your desired number of rounds, typically around 12.
• PRO-Tip: Straight Down for Tall Biscuits. When cutting, resist the urge to twist the biscuit cutter. Instead, press it straight down through the dough, then lift it straight up. Twisting seals the edges of the dough, which can prevent the biscuits from rising as high as they should. Cutting straight down allows for a taller, more evenly risen biscuit. Once cut, arrange the biscuits on top of the hot casserole filling and brush their tops with a little melted butter for a beautiful golden crust.
• PRO-Tip: Homemade Buttermilk Substitute. No buttermilk on hand? No problem! You can easily make a substitute at home. Simply add 1 tablespoon of fresh lemon juice, white vinegar, or apple cider vinegar to a one-cup liquid measuring cup. Then, fill the rest of the cup to the one-cup mark with regular milk (any fat percentage works). Let it sit for about 5 minutes until it slightly curdles, give it a quick stir, and use it as a perfect buttermilk substitute in your recipe.

Frequently Asked Questions About Chicken Pot Pie

Here are some common questions about making, serving, and storing this delicious Chicken Pot Pie Casserole:

Complementary Serving Suggestions for Your Pot Pie

Since a robust Chicken Pot Pie already contains a delightful combination of meat, vegetables, and a starchy topping, it truly functions as a complete meal on its own. However, if you’re looking to round out your dinner or add a fresh, lighter element to contrast the richness, here are a few perfect side dishes to consider:

• Best Caesar Salad Recipe: A crisp, tangy Caesar salad provides a fantastic counterpoint to the creamy richness of the pot pie.
• Kale Salad with Cranberries: A vibrant kale salad with a bright dressing and sweet cranberries offers a refreshing and nutritious side.
• Strawberry Spinach Salad: Light and fruity, this salad adds a delicate sweetness and a pop of color to your hearty meal.
• Roasted Green Beans: Simple yet flavorful, roasted green beans offer a lovely green vegetable crunch without overpowering the main dish.
• A simple mixed green salad with a light vinaigrette is always a great choice for freshness.
• Steamed broccoli or asparagus also make for quick and healthy accompaniments.
• Plus, explore more of my Best Chicken Recipes for other inspiring meal ideas!

The Recipe:

Homemade Chicken Pot Pie with Biscuits

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Yield
8

A rich and delicious Chicken Pot Pie topped with homemade buttermilk biscuits

Ingredients

Chicken Pot Pie Filling:

• 4 boneless skinless chicken breasts, poached or roasted and chopped
• 2 cups chicken broth
• 1-2 tablespoons olive oil
• 1 medium onion, chopped
• 4 carrots, peeled and sliced
• 2 stalks of celery, sliced or chopped
• ½ red bell pepper, diced
• 8 ounces button mushrooms, halved
• Salt and freshly ground black pepper, to taste
• 4 tablespoons butter
• ½ cup flour, I use Wondra flour for a smoother sauce
• 1 ½ cups milk
• 1 teaspoon fresh thyme leaves
• 3 tablespoons dry sherry
• 1 cup frozen peas, thawed

Biscuit recipe adapted from Art Smith (or use a 16.3 oz Pillsbury Grands Buttermilk Flaky Biscuits (cut in half and placed cut side down across the surface of the casserole).:

• 2 cups flour
• 2 ½ teaspoons baking powder
• 1 ¼ teaspoon salt
• 4 tablespoons cold butter, cut into small pieces
• 4 tablespoons (2 ounces) good quality goat herb and garlic goat cheese, cut into small piece
• 1 cup buttermilk
• About 1 tablespoon melted butter to brush on biscuits

Instructions

1. Heat oil in a Dutch oven. Add onions, celery, and carrots, and cook for about 5 minutes.
2. Add mushrooms and bell pepper and cook till all veggies are soft. Season with salt and pepper and remove from pot to bowl.
3. Heat butter in the pan and then add flour. Cook for about a minute, then slowly whisk in milk and chicken broth.
4. Add thyme and continue to cook and whisk till thickened.
5. Add sherry, then taste for seasoning, and add salt and pepper to taste.
6. Add chopped chicken, reserved veggies, and peas to the sauce. Mix then pour in a casserole dish.
7. Preheat oven to 425º. Make biscuits.
8. Sift flour, baking powder, and salt into a medium bowl. Add butter and goat cheese and with fingers, pinch and break apart pieces till the mixture has the consistency of cornmeal, some bigger pieces are OK.
9. Add buttermilk and gently mix to form the dough. You may add an extra tablespoon of buttermilk if needed.
10. Pat out dough on a floured surface. Cut into rounds and place over hot filling. Brush with melted butter. Place the casserole on a baking sheet to catch drips.
11. Bake for 12-14 minutes or until the biscuits are browned.

Notes

Use my buttermilk biscuit recipe if you don’t have goat cheese on hand. Or for a shortcut, use canned biscuits found in the refrigerator section of the grocery store. I cut the canned biscuits in half and placed them cut-side down over the casserole filling.

Instead of roasting or poaching chicken, you can use the meat from a rotisserie chicken.

This Chicken Pot Pie recipe is adapted from Pam Anderson.

Recommended Products

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• OXO Cutting Board
• OXO Vegetable Peeler
• Wondra Flour

Nutrition Information:

Yield:

8

Serving Size:

1 Servings

Amount Per Serving:
Calories: 688Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 123mgSodium: 1457mgCarbohydrates: 61gFiber: 5gSugar: 8gProtein: 40g

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