This chicken pot pie recipe is the perfect comfort food for everyday dinner meals. It’s an easy one-pot recipe that makes everyone feel good, mostly on cool and rainy days. This chicken homemade pot pie, also known as chicken casserole pie, is creamy, full of flavors and textures, and pleases kids and adults. The creamy sauce, made with butter, onions, garlic, celery, carrots, peas, chicken, chicken stock, and milk (or cream), with the aroma of fresh or dried thyme and parsley, is the perfect filling for a great pot pie.
This easy chicken pot pie recipe can be prepared ahead and stay in the fridge for up to 2 days, being topped with biscuits just before baking.
You can use leftover, freshly cooked or roasted, or rotisserie chicken breast our chicken thighs and works perfectly with leftover turkey.
If you love baking your own biscuits, your chicken pot pie biscuit recipe will be even better, but canned refrigerated biscuits work well. You can chop onions, garlic, carrots, and celery, but frozen ones also make a nice filling. Peas can be fresh, frozen, or even canned.
HOW TO MAKE THIS HOMEMADE CHICKEN POT PIE WITH BISCUITS RECIPE?
STEP 2: Heat butter, garlic, onion, carrot, and celery, sprinkle salt and pepper, and sauté until tender and lightly golden, about 3 minutes. Add wine and let sizzle. Mix peas sprinkle with flour and mix until bubbly and thickened.
STEP 3: Add chicken, thyme, stock, and milk and, stirring all time, let the sauce boil for 5 minutes, until thickened and flavorful. Season again with salt, pepper, mix chopped parsley. You can have it all prepared in the fridge for up to 2 days.
STEP 4: Preheat oven to 350ºF/medium/180ºC for about 10 minutes.
STEP 5: Just before baking, top filling with biscuits and brush with egg wash. Pop in the oven and bake for about 25 minutes, until biscuits are golden brown and crusty.
HOMEMADE CHICKEN POT PIE WITH BISCUITS RECIPE
Ingredients
- 4 tbsp unsalted butter
- 1 garlic clove minced
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 celery stalks chopped
- 2 tbsp white wine or lemon juice
- 1 ½ cup fresh frozen, or canned green peas
- ¼ cup flour
- 3 cups shredded pre-cooked baked, or rotisserie chicken breast or tights
- 1 tsp fresh thyme leaves
- 1 ½ cup chicken or vegetable stock
- 2 cups milk or half-and-half cream
- 4 tbsp parsley chopped
- 1 can 18 oz buttermilk flaky biscuit or 8 homemade biscuits
- 1 egg yolk and 1tsp water for egg wash
- salt and pepper
Instructions
- 1 – For a one-pot meal, choose a medium cast-iron pan, casserole pot, or baking dish.
- 2 - Heat butter, garlic, onion, carrot, and celery, sprinkle salt and pepper, and sauté until tender and lightly golden, about 3 minutes. Add wine and let sizzle. Mix peas sprinkle with flour and mix until bubbly and thickened.
- 3 - Add chicken, thyme, stock, and milk and, stirring all time, let the sauce boil for 5 minutes, until thickened and flavorful. Season again with salt, pepper, mix chopped parsley. You can have it all prepared in the fridge for up to 2 days.
- 4 – Preheat oven to 350ºF/medium/180ºC for about 10 minutes.
- 5 - Just before baking, top filling with biscuits and brush with egg wash. Pop in the oven and bake for about 25 minutes, until biscuits are golden brown and crusty.
Nutrition
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