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.
While I love Cheesy Chicken and Rice and Amish Chicken, my all-time favorite chicken casserole is my Papa's Old Fashioned Chicken Pot Pie.
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.
Ingredients Needed
- 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
Ingredients
Biscuit Dough
- 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
- ¼ cup butter
- ¼ cup flour
- 1 cup milk any fat percentage
- 1 ½ cup chicken stock
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups russet potatoes peeled and cubed
- 2 ½ cups cooked chicken diced into ½ inch cubes, or shredded
- 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
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
- Bake at 350 for 30-40 minutes until dough is golden brown and filling is bubbling hot.
Equipment Needed
Notes
Nutrition
This post was originally published in 2016 but has been updated in 2021 with new pictures and a video.
Katie
Such a comfort food that I love!
Nellie Tracy
This is a great chicken pot pie recipe! So delicious, my family LOVES it!
Pam Gray
I found the crust to be super dry...I added more milk...is the recipe correct? Anyone else have this problem? Thnx!
Kristen Chidsey
Hmm, so sorry you experienced that Pam, this is more like a pie crust topping than a fluffy biscuit crust.
Shani
My daughter has been asking for Chicken Pot Pie for months. But didn’t get around to experimenting with making it until tonight. The recipe was a huge win at our house! I baked it in little tart shells instead of a casserole, and still put a little lattice of biscuit dough on top. It turned out super cute as well as delicious. This was my first attempt at chicken pie ever. Will definitely use this recipe again!
MiMi
I had the same experience tonight. I added several more tablespoons of milk until the dough was not crumbly. Surprised me because the recipe said it might be wet! That being said, everything turned out well and it was very good. I only added fresh parsley but next time I might try fresh
tarragon. Kristen, you are my go to for whenever I search for anything in the InstaPot. Appreciate your healthy spin also. I will make this one again.
Kristen Chidsey
Thank you so much MiMi! I am so glad you have come to find my recipes easy and reliable. As for the dough, it could be the humidity in the air (or lack of humidity in the air) may affect the dough.
C.H
I’ve made this Chicken Pot Pie recipe multiple times & have brought it to a handful of different events. Needless to say, it was memorable & delicious!
Kristen Chidsey
I am so glad you enjoy so much CH!
Lacey
My biscuit dough was really dry and crumbly. I followed the directions and had correct measurements. What did I do wrong?
Kristen Chidsey
Hi Lacey, It may have been the humidity or that you packed the flour. If you need to add in a bit more milk, that is fine. Just do so by a teaspoon at a time.
Colleen
Have you ever made this in individual dishes? I like to make-ahead things for my elderly* mom that she can easily pop in the oven or micro.
*Don't tell her she's "elderly," she would be insulted. 😉
Shay
Wonderful recipe! I added a bit of white wine while cooking. Fantastic!
Kristen Chidsey
Thanks Shay! I love adding a bit of white wine myself for that extra flavor. 🙂
Helene
This looks delicious. I was wondering if you’ve ever made it and frozen it for a later date?
Kristen Chidsey
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.
Laura Ann Gaskins
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.
Kristen Chidsey
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 🙂