September 16, 2019 · 46 Comments

The Best Chicken Pot Pie

Name: Homemade Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 2 cups flour (plus more for rolling out); 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 cup milk; 2 tablespoons melted butter; 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 cooked chicken (diced into 1/2 inch cubes, or shredded); 2 cups frozen peas and carrots mix (or all carrots or peas); 1 egg; 1 tablespoon each of sesame and poppy seeds (optional)

Kid Friendly· Main Courses· Poultry and Pork· Real Food

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This Chicken Pot Pie recipe has been in my family for generations. It is a classic recipe for Homemade Chicken Pot Pie made with tender chicken, carrots and potatoes in a from scratch, creamy sauce that is adorned with a flaky homemade biscuit crust. This truly is the BEST Chicken Pot Pie!

If you love Chicken Pot Pie, you will also love these easy chicken casserole recipes for Creamy and Cheesy Chicken and Rice and Creamy Chicken Casserole.

Homemade Chicken Pot Pie

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 Americans 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.

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 trust me, even though this recipe takes a bit of time to make, it is the ONLY Chicken Pot Pie Recipe you will ever want again!

Ingredients for Old Fashioned Chicken Pot Pie

Cubed or Shredded Cooked chicken: You can use any leftover cooked chicken you like Roasted Chicken Breasts, Instant Pot 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.
Milk: Milk keeps this chicken pot pie sauce creamy and luscious. Any fat percentage of dairy works well.
Potatoes: My papa always added chunks of potatoes to his pot pie recipe. To cut down on prep time, I like to use leftover Instant Pot Baked Potatoes cut into chunks. Alternatively, boil peeled, cubed russet potatoes until fork tender.
Frozen Peas and Carrots: Feel free to omit peas and use just frozen carrots or vise versa.
Flour: Flour is used to to thicken the sauce.
Butter: Not only does the butter add richness to this pot pie, but it works together with the flour to form the roux that is needed to make from scratch chicken pot pie.
Seasonings: While I typically love elevating poultry dishes with thyme, this recipe is kept simple with salt and pepper, and this is truly all it needs.
Biscuit Topping: I make an easy homemade biscuit topping, 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 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.

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

Chicken Pot Pie with lattice biscuit topping served on white plate

Homemade Chicken Pot Pie

An old fashioned chicken pot pie recipe made with from scratch creamy sauce, tender potatoes are carrots, chicken and then topped with a homemade pastry crust.

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: Old Fashioned Chicken Pot Pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings:

Calories: 425kcal

Author: Kristen Chidsey

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 cooked chicken diced into 1/2 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

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.

Notes

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.
If you don't happen to have leftover chicken or potatoes, a time saving tip is to place raw chicken breasts and cubed potatoes in salted water and boil until chicken is cooked through and potatoes are tender. Drain liquid and use chicken and potatoes as recipe directs.
Feel free to use refrigerated pie crust or puff pastry in place of homemade biscuit topping. You can also use refrigerated biscuit dough, but it is a bit harder to roll out thinly and slice for lattice topping.

Nutrition Facts

Homemade Chicken Pot Pie

Amount Per Serving

Calories 425 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 8g50%

Cholesterol 89mg30%

Sodium 1429mg62%

Potassium 476mg14%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 5g6%

Protein 18g36%

Vitamin A 455IU9%

Vitamin C 2.9mg4%

Calcium 121mg12%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.

I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!

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Kristen Chidsey

Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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The Best Chicken Pot Pie

Homemade Chicken Pot Pie

Ingredients for Old Fashioned Chicken Pot Pie