This recipe for Homemade Chicken Pot pie has been in my family for generations. This Classic Chicken Pot Pie Recipe is made with tender chicken, carrots and potatoes in a creamy sauce that is adorned with a flaky homemade biscuit crust.
My favorite recipe from my childhood has to be my Papa’s Old Fashioned Chicken Pot Pie.
It was the only Pot Pie I ever knew, because it was the one my mom always made for us as well at home and we were NEVER given a frozen pot pie–we would have certainly turned our noses up to any dish other than Papa’s! We were spoiled with his recipe.
The first time I had experienced what most American’s recognize as Chicken Pot Pie–pre-made pie crust filled with cream of chicken soup and canned chicken, I nearly cried. I wanted MY from scratch Chicken Pot Pie.
Lucky for you, I am sharing with you my Papa’s recipe for Old Fashioned Chicken Pot Pie.
And trust me, it is the ONLY Chicken Pot Pie Recipe you will ever need or want to make again!
Homemade Chicken Pot Pie
This chicken pot pie is bursting with tender chicken, cubed potatoes, carrots, and peas. The crust topping is light and flaky and gives the chicken pot pie just the right crunch factor–especially with the adornment of sesame and poppy seeds sprinkled over the top.
And unlike many of my Papa’s dishes–this one really comes together quickly, well, at least quicker than some of his other dishes!
Ingredients for Old Fashioned Chicken Pot Pie
- Cubed or Shredded Cooked chicken
- You can use any cooked chicken you like:
- Chicken Stock
- Your favorite store bought brand.
- Homemade Chicken Stock
- Instant Pot Chicken Stock
- Potatoes
- I like to use my Instant Pot Baked Potatoes and then cut into chunks after they cook.
- Alternatively, boil peeled, cubed russet potatoes until fork tender.
- Frozen Peas and Carrots
- Feel free to omit peas and use just frozen carrots
- Flour
- Butter
- Milk
- Seasonings
- Biscuit Topping
- Flour
- Butter
- Milk
- Baking Powder
- Salt
- Sesame Seeds (optional)
How to make Chicken Pot Pie
Step 1: Prepare the Chicken
- Dice up cooked chicken into 1 inch cubes.
Step 2: Prepare the Biscuit Dough
- Combine flour, salt, and baking powder in 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 fridge while making the filling for the pot pie.
Step 3: Prepare the Chicken Pot Pie Sauce
- Melt butter in large sauce pan.
- Add in flour and cook for 1 minute.
- Slowly, whisk in chicken stock and milk.
- Season with salt and pepper.
If I am not using previously cooked potatoes, at this point, I dice up my potatoes, cover with cold salted water and bring to a boil. Boil for 10-15 minutes until potatoes are beginning to become tender, but not falling apart–they will cook more in the oven.
Step 4: Assemble Chicken Pot Pie
- Add chicken, potatoes, and frozen vegetables to sauce and toss gently, until everything is evenly coated.
- Pour mixture in a 9×13 pan or 2 quart casserole dish.
Step 5: Top Chicken Pot Pie with Biscuit Topping
- Cut chilled biscuit dough into 1/2 inch strips.
- Create a lattice top on the chicken pot.
- Brush the dough with an egg wash (or melted butter to keep this chicken pot pie egg free.)
- 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 6: Bake Chicken Pot Pie
- Bake uncovered, until filling is bubbly and crust is browned.
Is this more work than throwing a frozen pie into the oven–well clearly, YES! But there is no question about how much the work is worth when you take one bite.
A Few Notes on Old Fashioned Chicken Pot Pie
- This chicken pot pie will last for 3-4 days in the refrigerator after baking.
- 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.
- A time saving tip is to place chicken breasts, sliced carrots and cubed potatoes in salted water and boil until chicken is tender. Drain and you are left wit parboiled chicken and carrots and potatoes.
More Comfort Food Classic Recipes
- 5 Ingredient Slow Cooker Pot Roast
- Easy Homemade Beef Stroganoff
- Crock Pot Pork and Sauerkraut
- Easy Hashbrown Breakfast Casserole
Homemade Chicken Pot Pie Recipe
Homemade Chicken Pot Pie
Ingredients
Biscuit Dough
- 2 cups flour plus more for rolling out
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup milk
- 2 tablespoons melted butter
Chicken Pot Pie Filling
- 1/4 cup butter
- 1/4 cup flour
- 1 cup milk
- 1 1/2 cup chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups russet potatoes peeled, cubed, and boiled until nearly tender
- 2 1/2 cups diced cooked chicken
- 2 cups frozen peas and carrots mix or all carrots or peas
For Brushing on Dough
- 1 egg
- 1 tablespoon each of sesame and poppy seeds optional
Instructions
Pot Pie Crust
- 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
- Heat the butter over medium heat.
- Add the flour and cook for 1 minute.
- Add 1/2 cup milk and 1/2 cup chicken stock, blending well and bring to a boil, whisking the entire time.
- Add remaining liquid and season with salt and pepper. Once the mixture comes to a boil again, turn to low and simmer for 5 minutes.
- Add the cooked chicken and vegetables to the roux and stir gently to combine.
Assemble Chicken Pot Pie
- Pour the filling into a buttered 2 quart casserole dish.
- Roll out the biscuit dough to 1/4 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. Sprinkle with seeds.
Bake the Chicken Pot Pie
- Bake at 350 for 30-40 minutes until dough is golden brown and filling is bubbling hot.
Love a good chicken pie. Sounds like some great memories associated with this one!
There are great memories with this one!!
This was such a sweet post, I loved reading about your memories of this dish. And it sounds like a pretty fabulous chicken pot pie!
Thanks Faith–I enjoy sharing my memories with you!
What a gorgeous dish this is, love it’s made with love from scratch…..Pinning this! XO, allie
Thanks Allie! I hope you enjoy it!
Oh my the goodness! This looks so delicious to to me…..comfort on a plate! I have to make this! Pinning.
Denise, I really hope you do make this soon and find true comfort in each bite
Such a nice memory – these old family recipes are true treasures! This looks delicious and I especially love your lattice crust!
Thanks Martha!
just love chicken pot pie and really loved your post. Sweet memories
Thanks Hirra! They are treasured memories for sure!
Wow this looks amazing, that crust looks to die for!!
The crust is key in a good pot pie!
Lovely post and the memories with this recipe. The pie looks amazing! I really want to give it a go soon 🙂
Thanks Dini! I hope you do try this out soon and love it!
What a beautiful post and a lovely memory of your father. I can’t wait to try this homemade pot pie – and when I do, I’ll think of you and your dad.
Thank you so much Laura. But my Papa, was actually my grandfather 🙂
Homemade chicken pot pie is the ultimate comfort food, your Papa’s sounds amazing!
Thanks! His version is the BEST!
This looks absolutely amazing, Kristen! Comfort food at its finest!
Thanks Michelle, I completely agree.
I’m one of those *crazy* people who would rather bake from scratch than use frozen anything. This is right up my alley, and sounds delicious. I’m adding it to my to-make list!
Well call me crazy too 🙂 I hope you enjoy this!
I love heirloom recipes! The pot pie looks delicious and I know my kids would love it! So much fresher than frozen too!
You bet it is so much better than frozen. I hope your family enjoys as much as mine does.
Home run! It’s gorgeous. And I can tell it tastes amazing. Love the way you treated the crust. Casual, homey, and beautiful. Can’t wait to make this. 🙂
Thanks Susan. I hope you try it out soon. It is such a great dish.
Dear Kristen, Thank you for sharing such a beautiful dish and post. This looks marvelous. xo, Catherine
You bet. It was my pleasure to share my story about my Papa.
What a nice story about your Papa, thank you for sharing it and your recipe. It looks and sounds perfectly delicious.
Thanks Joanie. It is great to remember him!
What a sweet story behind this delicious chicken pot pie! I have to admit that I didn’t grow up with chicken pot pie, and my first few experiences with it were the frozen crust, processed chicken – it was nothing like your family recipe! I’ll have to give it a try because it looks so good.
Thanks Aida! And if your first experience with chicken pot pie was the frozen pie–yuck!! You are in for a whole different experience with this recipe!
The bisquit top is beyond yummy looking, love the sweet story and the impact that your Papa had on your life! So so sweet Kristen! Thank you so much for sharing this at Making Memories Mondays!
Cathy
You bet. The memories are near and dear to my heart!
I haven’t tried anything like this! But it looks really delish! Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board
Thanks Kareen. I hope you give it a try!
This is the first pot pie I’ve made that my husband has raved about – because of the sauce. I added seasonings like thyme, oregano, garlic, onion powder & paprika to give it that Tea Room taste. We did the store-bought raw crust and sliced it like yours. Excellent recipe. I want to give your dough a try!
Bethany, that makes my heart so happy. I adore this pot pie and really don’t like many others out there. I actually have this on the menu later this week (and need to update the pictures for it!) So glad you enjoy it!
It was amazing! I doubled it for my large family. I messed up on the biscuits because I put the dough in a kitchen aid mixer and it got too tough. But, that was my fault. They still loved the biscuits. But, I know I can do them better next time.
I am so happy your family loved this Laura Ann! And yes, biscuits should be made in food processor (with a few quick pulses) or by hand–but hey, live and learn and sounds like your family loved them anyways 🙂
This looks delicious. I was wondering if you’ve ever made it and frozen it for a later date?
Hi Helene! I have made this before to freeze. I actually find it is best to prepare as instructed (up through baking) in a freezer safe baking pan. Allow to cool completely and then freeze solid. When ready to reheat, Cover with foil and cook from frozen in 350 degree oven for 40-45 minutes, or until warmed through.
Wonderful recipe! I added a bit of white wine while cooking. Fantastic!
Thanks Shay! I love adding a bit of white wine myself for that extra flavor. 🙂