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
- Chicken Stock
- 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
- Biscuit Topping
- Baking Powder
- 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
- 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
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.