Old-Fashioned Chicken Pot Pie

Baked Chicken Pot in glass baking dish with lattice biscuit topping.

4.93 from 14 votes

This homemade chicken pot pie is made with a from-scratch creamy sauce, tender chicken, plenty of vegetables, and a flaky lattice topping.

Prep Time30

Cook Time30

Total Time1

Course: Main Course

Cuisine: American

Servings:

Author: Kristen Chidsey

Equipment

2 Quart Casserole Dish

Ingredients

Biscuit Dough

2 cups all purpose flour plus more for rolling out
½ teaspoon kosher salt
1 teaspoon baking powder
½ cup milk any fat percentage
2 tablespoons unsalted butter melted

Chicken Pot Pie Filling

2 medium russet potatoes peeled and cubed into 1-inch cubes
1 teaspoon kosher salt
¼ cup unsalted butter
¼ cup all purpose flour
1½ cups low sodium chicken stock
1 cup milk any fat percentage
1 teaspoon seasoned salt or additional kosher salt
1 teaspoon pepper
2½ cups diced or shredded cooked chicken
1½ cups frozen peas and carrots

For Topping

1 large egg
1 tablespoon sesame seeds optional
1 tablespoon poppy seeds optional

Instructions

For the Biscuit Topping

In a large mixing bowl, combine 2 cups all purpose flour, ½ teaspoon kosher salt, and 1 teaspoon baking powder. Add in ½ cup milk and 2 tablespoons unsalted butter and mix until just combined. Turn the dough out onto a floured surface, sprinkle the dough with flour, and pat it into a disk 1-inch thick. Wrap in plastic wrap and chill in the refrigerator while making the filling for the pot pie.

Prepare Chicken Pot Pie Filling

Place the cubed potatoes and 1 teaspoon kosher salt into a medium to large stock pan and cover with cold tap water. Bring the water to a boil. Once boiling, reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15 minutes. Once cooked, drain the potatoes and set them aside.
Prepare the sauce, by melting ¼ cup unsalted butter over medium heat in a large stock pan. Once the butter is melted, whisk in ¼ cup all purpose flour to form a thick paste and cook for 1 minute, to allow the flour to toast briefly.
Slowly add whisk in 1½ cups low sodium chicken stock, until combined and smooth. Bring the mixture to a gentle boil, while whisking constantly. Once boiling, 1 cup milk. Season with 1 teaspoon seasoned salt and 1 teaspoon pepper. Bring the mixture back up to a gentle 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.
Add the cooked potatoes, diced chicken and 1½ cups frozen peas and carrots to the prepared sauce. Gently fold together to coat.

Assemble and Bake Chicken Pot Pie

Preheat the oven to 350℉ (175℃). And grease a 2-quart or 9x13 casserole dish with butter. Pour the chicken and vegetable mixture into the prepared pan.
Remove the biscuit dough from the refrigerator and place it on a lightly floured surface. Roll it into a rectangle about ¼-inch thick. Using a pizza wheel, cut the dough lengthwise into ½-inch-wide strips. Lay the strips in parallel lines about ½ inch apart across the filling, then place additional strips crosswise on top, weaving them if desired to create a lattice pattern.
In a small bowl, whisk 1 large egg with 1 tablespoon of water and brush over dough strips. Sprinkle with sesame seeds and poppy seeds, if using.
Bake for 30-40 minutes until dough is golden brown and filling is bubbling hot.

Video

Notes

Egg-Free: Skip the egg wash on the lattice topping and use milk instead.

Gluten-Free: Replace the all-purpose flour with a 1:1 gluten-free flour blend in both the lattice topping and homemade sauce.

Peas + Carrots: Feel free to replace with all frozen carrots or mixed frozen vegetables.

Storage: Store leftover casserole in an airtight container for up to 3 days. Reheat as individual servings in the microwave.

Freeze Baked Casserole: Bake in freezer-safe, oven-safe container, cool, then wrap tightly and freeze up to 1 month. Thaw overnight. Then bake, covered loosely with foil, for 40 minutes at 350°F.

Freeze Unbaked Chicken Pot Pie: Let the filling for the pot pie cool fully. Once cooled, assemble with the lattice topping in a freezer-safe baking dish, skipping the egg wash. Cover tightly with plastic wrap and a layer of foil and freeze for up to 1 month. When ready to bake, remove from freezer, brush the biscuit dough with an egg wash, and bake from frozen, covered loosely with foil for 40 minutes at 350°F. Remove the foil and continue baking for another 35-45 minutes, or until the filling is bubbling and the lattice top is golden brown.

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