This recipe for Chicken Pot Pie features chicken and vegetables enveloped in a rich, creamy sauce. Topped with a flaky homemade biscuit crust, this dish is the ultimate comfort food!
This Chicken Pot Pie recipe has been in my family for generations and it is simply the best! It is an old-fashioned recipe that is completely made-from-scratch. And while it may take a bit more effort than preparing Chicken Pot Pie with canned soup and canned biscuits, the results are well worth the extra effort.
Not only does it remind me of my childhood and dinners around my family table, but it is simply the best chicken pot I have ever eaten.
It is creamy and comforting and the pure flavors of the chicken, vegetables, and creamy sauce shine through. The contrast in textures is perfectly balanced from the tender potatoes to the flaky crust.
One bite and you will agree this Chicken Pot Pie is the absolute best.
- Chicken: You can use boneless, skinless chicken breast or chicken thighs OR any leftover cooked chicken you like Roasted Chicken breast, Instant Pot Shredded Chicken, or Leftover Rotisserie Chicken.
- Chicken Stock: Either your favorite store-bought brand, Homemade Chicken Stock, or Instant Pot Chicken Stock. I recommend using low sodium stock so you can control the sodium content yourself.
- Vegetables: I find that the best combination of potatoes, carrots, and peas. Feel free to omit the peas or carrots if your family does not care for them.
- Biscuit Topping: I make an easy homemade biscuit topping from flour, butter, and milk, but you can take a shortcut and use refrigerated pie dough, puff pastry, or biscuit dough.
How to make Chicken Pot Pie
Step 1: Prepare the Biscuit Dough
- Combine flour, salt, and baking powder in a large mixing bowl.
- Add butter and milk and combine well. The dough will be fairly wet.
- Sprinkle with flour and pat into disk 1 inch thick.
- Place in the fridge while making the filling for the pot pie.
Step 2: Prepare Chicken and Potatoes
- If not using leftover cooked chicken, place the raw chicken into a large stock pan and cover with water.
- Bring to a boil and then reduce heat to a simmer and simmer for 15 minutes, or until chicken is cooked through.
- Allow the chicken to cool slightly and then cube or shred into bite-sized pieces.
- Meanwhile, place cubed, peeled potatoes into a stock pan, and cover with cold water.
- Bring to a boil and then reduce heat to a simmer and simmer for 10-15 minutes, or until the potatoes are tender. Drain the potatoes. Note: If you have fresh carrots instead of frozen carrots, boil the peeled, sliced carrots with the potatoes.
Step 3: Prepare the Sauce
- Melt butter in a large saucepan.
- Add in flour and cook for 1 minute.
- Slowly, whisk in chicken stock and milk and cook until thickened. This will take just a couple of minutes.
- Turn off the heat and taste the sauce. Season with salt and pepper, as desired.
Step 4: Assemble Chicken Pot Pie
- Add cooked, diced chicken, potatoes, and frozen peas and carrots to the sauce and toss gently, until everything is evenly coated.
- Pour mixture into a 9x13 pan or 2-quart casserole dish.
Step 4: Top with Biscuit Topping
- Cut chilled biscuit dough into ½ inch strips.
- Create a lattice top on the chicken pot, by crisscrossing the strips of pastry in rows and columns.
- Brush the dough with an egg wash.
- If desired, sprinkle sesame seeds and/or poppy seeds on top of biscuit dough to add a bit of crunch and extra color to the dish.
Step 5: Bake
- Bake uncovered until filling is bubbly and crust is browned.
Recipe Tips and Modifications
- Time-Saving Tip: To cut down on prep time use precooked, leftover chicken and leftover Instant Pot Baked Potatoes cut into chunks. Then you skip the step of par-boiling the chicken and potatoes.
- Storage: This chicken pot pie will last for 3-4 days in the refrigerator after baking. I don't recommend freezing leftovers, as the sauce may separate.
- Make-Ahead Instructions: You can assemble the chicken pot pie up to 3 days prior to baking, but wait to top with the biscuit topping for best results.
- Egg-Free Chicken Pot Pie: The only use of an egg in this recipe is for the egg wash on the lattice topping. Instead, brush with milk or melted butter to keep this chicken pot pie egg-free.
- Using Raw Carrots: If you have fresh carrots instead of frozen carrots, boil the peeled, sliced carrots with the potatoes.
- Serving Suggestion: Chicken Pot Pie is an all-in-one meal, but I do love pairing it at times with a Mandarin Orange Salad or a simple side salad dressed with Balsamic Dressing to pack in some extra vegetables into dinner.
More Comfort Food Classic Recipes
From my Papa's kitchen to yours, I hope that you cherish this family recipe for Chicken Pot Pie as much as my family does! I would love for you to leave a comment below if you tried this recipe.
Homemade Chicken Pot Pie
- 2 cups flour plus more for rolling out
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup milk any fat percentage
- 2 tablespoons melted butter
Chicken Pot Pie Filling
For Brushing on Dough
- 1 egg
- 1 tablespoon each of sesame and poppy seeds optional
For the Biscuit Topping
- Combine flour, salt, and baking powder. Add butter and milk and combine well. The dough will be fairly wet. Sprinkle with flour and pat into disk 1 inch thick and place in fridge while making the filling for the pot pie.
Make the Chicken Pot Pie Filling
- Place cubed potatoes, along with 1 teaspoon kosher salt into a medium sized stock pan and cover with cold water. Bring the water to boil and then reduce the heat to medium and simmer the potatoes until fork tender, about 15 minutes. Once cooked, drain the potatoes.
- In a separate large stock pan, melt ¼ cup of butter over medium heat. Once melted, whisk in the flour and cook the roux for 1 minute.
- Slowly add in ½ cup milk and ½ cup chicken stock, whisking in well to incorporate into the roux. Bring the mixture to a boil, while whisking constantly.
- Once boiling, whisk in the remaining 1 cup of chicken stock and ½ cup of milk. Season with 1 teaspoon each of salt and pepper. Bring the mixture back up to a boil, whisking often. Once the mixture comes to a boil again, turn the heat to low and simmer for 5 minutes. Turn off the heat.
- Stir in the cooked chicken, cooked potatoes, frozen carrots, and frozen peas and gently stir to combine.
Assemble Chicken Pot Pie
- Pour the chicken and vegetable mixture into a buttered 2-quart or 9x13 casserole dish.
- Remove the biscuit dough from the refrigreator and place on a floured surface. Roll out the biscuit dough to ¼ inch thick and cut into long strips. Place strips lengthwise across your dish and then width wise (a lattice pattern.)
- Whisk the egg together with 1 tablespoon water and brush over dough strips. Sprinkle with seeds if using.
- Bake at 350 for 30-40 minutes until dough is golden brown and filling is bubbling hot.
This post was originally published in 2016 but has been updated in 2021 with new pictures and a video.