Chicken pot pie is comfort food at its finest: hearty, chock-full of veggies and meat, with a delicious bready topping. It’s a complete meal in one dish!
I have had several kinds of pot pie in my life. I have a soft spot for my mom’s Bisquick-topped pot pie, but I’m always experimenting in the kitchen, so I’ve made other recipes, as well. My recent favorite makes two two-crust deep-dish pies.
I’ve adapted this recipe from several others, to suit my family’s preferences. I’ve also included a couple of topping variations – I know firsthand that changing things up can throw your family for a loop – and an optional cheesy mix-in, for an interesting flavor variation. Enjoy! Experiment! You can’t go wrong with this recipe, and your family will thank you.
What you need:
- 2 lbs. boneless skinless chicken breasts (alternately, use pre-cooked chicken, shredded or cut in bite-size chunks, and skip poaching and cutting the chicken)
- 1 bag frozen mixed vegetables
- 3-4 medium potatoes, peeled and diced
- 1/3 c. butter
- 2/3 c. onion, chopped
- 2/3 c. flour
- 1 t. salt
- 1/2 t. black pepper
- 1/2 t. celery seed
- 1/4 t. poultry seasoning
- 3 1/2 c. chicken broth
- 1 1/3 c. milk
- To make 2 deep-dish pies: 2 deep-dish double pie crusts (4 crusts total)
- To make 1 9″x13″ casserole or 2 8″x8″ square casseroles:
- Biscuit “crust” topping: 2 1/4 c. baking mix + 2/3 c. milk
- Drop biscuit topping: 2 c. baking mix + 6 T. milk + 1/2 c. sour cream
Cheesy pot pie variation (optional): Stir 2 c. (8 oz.) mild cheddar cheese shreds into filling before putting it in the dish.
- Saucepans (large and medium)
- cutting board and knife
- medium bowl (for biscuit toppings) and spoon
- rolling pin (for biscuit “crust” topping)
- measuring cups and spoons
- 2 deep dish pie plates OR 9″x13″ casserole dish OR 2 8″x8″ square baking dishes
Time: 30 minutes prep; 35-45 minutes baking
Freezeable: You can assemble the pot pies and then freeze them. You can also freeze the filling in 2 gallon ziploc freezer bags and then thaw it for 24 hours in the refrigerator before assembling the pot pies.
Serves: A crowd. Probably 8-12, depending on how hearty the appetites are.
Multiplying the recipe: This already makes a good amount. If you want to double it, just be careful to choose saucepans that are large enough to hold the large amount of ingredients!
Chicken Pot Pie:
If making deep-dish pies: Roll out the pie crusts (or thaw and remove from the package) and place one in each of the deep-dish pie plates.
For the veggies and chicken: In a large saucepan, combine the chicken breasts, mixed vegetables, and potatoes. Add enough water to cover everything and bring to a boil. Turn down the heat slightly and simmer for 12-15 minutes, until the chicken is cooked. Remove the chicken to a cutting board and allow to cool for a few minutes. Drain the remaining ingredients in a colander and reserve the vegetables. When the chicken is slightly cooler, cut it into bite-size chunks.
For the sauce: Meanwhile, in a medium saucepan, melt the butter and cook the onions until soft. Stir in the flour and seasonings. It will look pasty and clumpy. Add the broth and milk and stir, breaking up the clumps with the back of the spoon. Bring to a boil and cook 1 minutes, stirring constantly, until the sauce thickens. Remove from the heat.
To assemble: Preheat the oven to 375F. Combine the vegetables, chicken, and sauce in the large saucepan. Pour into your prepared dish.
For the deep-dish pies: Top each pie with another prepared crust. Seal the edges (a simple technique is to press all the way around the pie with the back of a fork). Cut a few slits in the top of the pies to let steam escape.
For the biscuit “crust” topping: Mix baking mix and milk. Knead ten times. On a surface dusted with additional baking mix, roll the dough 1/2″ thick. If using a 9″x13″ pan, roll to 8″x12″. If using two 8″x8″ pans, split the dough in half and roll each to 7″x7″. Carefully place the rolled dough over the filling. (Tearing is okay, it should smooth out during baking.)
For the drop biscuit topping: Mix baking mix, milk, and sour cream. Drop by heaping spoonfuls over the filling. (Should make around 12 biscuit toppers.)
For the assembled pot pies: Bake for 35-45 minutes, until the top is nicely browned and the filling is bubbling. Cool for about 10 minutes before serving.