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The Best Chicken Pot Pie

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

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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. 

Baked Chicken Pot Pie with lattice biscuit topping in glass dish

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

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.

Glass Bowl with biscuit dough

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.

Stock pan with creamy from scratch cream sauce

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.

Stock Pan with chicken pot pie filling

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.

Pastry brush brushing egg over lattice crust

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.

Chicken Pot Pie in glass casserole dish with lattice biscuit topping.

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

Homemade Chicken Pot Pie Recipe

Chicken Pot Pie with lattice biscuit topping

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: 6
Calories: 425kcal

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.
Nutrition Facts
Homemade Chicken Pot Pie
Amount Per Serving
Calories 425 Calories from Fat 144
% Daily Value*
Total Fat 16g 25%
Saturated Fat 8g 40%
Cholesterol 89mg 30%
Sodium 1429mg 60%
Potassium 476mg 14%
Total Carbohydrates 51g 17%
Dietary Fiber 2g 8%
Sugars 5g
Protein 18g 36%
Vitamin A 9.1%
Vitamin C 3.5%
Calcium 12.1%
Iron 18.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

Comments

  2. 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!

    Reply

  4. Oh my the goodness! This looks so delicious to to me…..comfort on a plate! I have to make this! Pinning.

    Reply

  5. Such a nice memory – these old family recipes are true treasures! This looks delicious and I especially love your lattice crust!

    Reply

  8. Lovely post and the memories with this recipe. The pie looks amazing! I really want to give it a go soon 🙂

    Reply

  9. 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.

    Reply

  12. 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!

    Reply

  13. I love heirloom recipes! The pot pie looks delicious and I know my kids would love it! So much fresher than frozen too!

    Reply


  14. 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. 🙂

    Reply

  15. Dear Kristen, Thank you for sharing such a beautiful dish and post. This looks marvelous. xo, Catherine

    Reply

  16. What a nice story about your Papa, thank you for sharing it and your recipe. It looks and sounds perfectly delicious.

    Reply

  17. 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.

    Reply

    • 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!

      Reply

  18. 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

    Reply

  19. 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

    Reply

  20. 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!

    Reply

    • 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!

      Reply


  21. 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.

    Reply

    • 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 🙂

      Reply

    • 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.

      Reply

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