This chicken homemade pot pie, also known as chicken casserole pie, is creamy, full of flavors and textures, and pleases kids and adults.
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
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.
- Category: Dinner, Main Dish
- Cuisine: American
Keywords: chicken pot pie, chicken pot pie recipe, homemade chicken pot pie