This chicken pot pie recipe has all the classic comfort food flavor without unnecessary preservatives. From the yummy biscuit top to the creamy filling, it’s a frugal, healthy, filling meal that your family will love!
I don’t know what it is about fall, but when the weather starts to turn colder, I want the ultimate comfort food recipes.
Mac and Cheese? Yes, please.
Shepherd’s Pie? Get in my belly.
And chicken pot pie? Now you’re speaking my language.
If you’re craving comfort food too, but you’re not quite in the mood for soup, this chicken pot pie recipe is the perfect hearty and filling meal for you. It’s a warm and inviting meal that my whole family loves.
And yes, you could just buy a chicken pot pie at the store, but have you checked out the ingredients list on those lately? It’s about as long as my arm and has all sorts of preservatives and food additives we try to avoid. Even some homemade chicken pot pie recipes I’ve found use cans of cream of something soup, and those aren’t great either.
So, I’m making my own chicken pot pie recipe. And I bet you’ll want to dig into a big heaping helping too.
WHY MAKE CHICKEN POT PIE?
Why make chicken pot pie? So many reasons!
- Classic. It’s a delicious meal that really sticks to your bones, and everyone in the family loves it!
- It’s frugal and filling meal. Don’t let the ingredients list intimidate you! You don’t need much of any one item, and you probably have most of it in your refrigerator and pantry already.
- Adaptable! This is one of those recipes that can use up a lot of little bits and pieces that you have in the fridge – the last cup of chicken, the last of a few bags of frozen veggies, a lonely stalk of celery. Use up what you have and make a full meal!
- Freezer friendly. Make the whole chicken pot pie ahead of time and freeze it for later, or even just have a few of the ingredients ready to go, like cooked chicken, chicken stock, and chopped veggies, and this comes together super fast!
- Healthy. This chicken pot pie recipe has a whole bunch of veggies inside, plus you’re making a simple, creamy sauce without any of the additives and preservatives in store-bought chicken pot pies.
- Minimal dishes. One bowl and one skillet (and you bake right in the skillet if you use a cast iron one).
EASY CHICKEN POT PIE RECIPE INGREDIENTS
- Butter: You don’t need much in this recipe, but it helps make the sauce thick and creamy when combined with the flour. Plus butter makes everything taste better.
- Onion and Celery: Sauteing these veggies first helps add depth to the flavor of the chicken pie filling.
- Mushrooms (optional): You don’t need to add mushrooms to this recipe, but I like them for their extra bit of savory flavor, plus it’s another veggie! You can chop them up small if you have mushroom haters in your house.
- Garlic: Fresh minced garlic is best here, but you can substitute garlic powder in a pinch.
- Flour: All purpose flour or einkorn flour will both work here or use your favorite gluten-free flour to make the filling gluten-free.
- Chicken Stock: Here’s how to make your own.
- Salt and Black Pepper
- Seasonings: I use a mix of dried basil, dried oregano, dried thyme, and dried sage for a classic chicken pot pie flavor
- Shredded Cooked Chicken: Any leftover shredded chicken will do, but you can also make my Slow Cooker Shredded Chicken recipe the night before or earlier in the week to be ready for this recipe.
- Frozen Mixed Vegetables: I usually use the frozen corn/carrot/pea/green bean blend, but any blend will work. You can also use any leftover vegetables you might have in the fridge!
- 1 Batch of Homemade Biscuits.
Psst…Since we’re using salt in this recipe to help bring out that classic chicken pot pie flavor, we need a good one! Did you know that many salts contain MICROPLASTICS? It’s a sneaky toxin that may be in your everyday salt, and thus your everyday food (um, gross). I love Ava Jane’s Kitchen because their salt is FREE of microplastics, and it tastes delicious! (PLUS, you can get your own penny bag of salt on this page!)
HOW TO MAKE HOMEMADE CHICKEN POT PIE
MAKE THE FILLING:
Step 1: Preheat the oven to 375F.
Step 2: In a 12” cast iron skillet, melt butter over medium heat. Add the onion, celery, and mushrooms (optional) and cook until the onions are nearly translucent, about 4-6 minutes. Add the garlic and cook for one more minute, until the garlic just starts to change colors.
Step 3: Add the flour and, stirring constantly, cook the flour for one minute.
Step 4: Add 1 cup of chicken stock and stir constantly for about 1-2 minutes. The vegetable/flour mixture will mix with the chicken stock and create a thick paste. When you have a thick paste, add 1 cup of stock, and again stir constantly until you have a paste. Add the last 1 cup of chicken stock and stir well. Mix in the salt and all the dried spices.
Step 5: Stir in the shredded chicken and frozen mixed vegetables. Turn the heat to low while you make the biscuits.
Note: If your skillet is not oven-proof, transfer the filling to an 8×8 baking dish before continuing.
MAKE THE BISCUITS:
Step 1: Combine the flour, baking powder, and salt in a large bowl.
Step 2: Cut in the butter with a pastry blender or your hands, taking care not to melt the butter or create a paste. The mixture should resemble coarse breadcrumbs.
Step 3: Add ½ cup of milk and combine until the flour is moistened. Knead the dough into a ball, pressing against the sides of the bowl to pick up any small pieces of dough. If additional milk is needed, add just 2 Tbsp at a time, kneading thoroughly after each addition. Note: The dough should not be wet enough to stick to your hands or the bowl. It should be dry enough to handle easily, and when you’re done kneading, the bowl should be fairly clean.
ASSEMBLE THE POT PIE:
Step 1: Pinch off about 1” ball of dough and shape it into a ball. Place in the center of the pot pie filling. Repeat this process with the rest of the dough, placing each ball of dough so that it just touches the ball of dough next to it.
Step 2: Bake this Chicken Pot Pie recipe for 12-15 minutes, or until the mixture bubbles at the edges and the biscuits are golden brown and cooked through. If the biscuits are not golden brown, they are likely not cooked in the middle. Every oven is different, so continue to bake, checking the biscuits every 2 minutes until they are done.
VARIATIONS FOR HOMEMADE CHICKEN POT PIE
Make Chicken Pot Pie with Biscuits – If you’re short on time, mix up the biscuit dough first and make Biscuits. While the biscuits are baking, make the pot pie filling. Serve the filling in a bowl like soup, with a biscuit on the side. Same flavor, faster results!
Bisquick Chicken Pot Pie – Prefer Bisquick biscuits? Make those instead. (Psst! You can make Homemade Bisquick for a fraction of the price with just 4 simple ingredients! Use the same method for topping the pot pie as listed in the instructions above, for a yummy Bisquick chicken pot pie.
Pie-like Chicken Pot Pie – Mimic Marie Callandar’s chicken pot pie by making it a pie! Make two Pie Crusts using this recipe and then fill with the chicken pot pie filling in the recipe below. Bake as directed or until the pie crust is golden. Get fancy by putting an egg wash on the top crust!
Crockpot Chicken Pot Pie – Make your filling and pour it into a 6-quart crockpot. Top with the biscuit dough balls, and cook on high for 4-6 hours, until the biscuits are cooked through.
Mini Chicken Pot Pies – Divide filling into 6 small ramekins. Divide the biscuit dough into 18 pieces. Roll each piece into a ball in your hands, and place 3 on each mini chicken pot pie. Bake as directed above.
Chicken Pot Pie Soup – You can also make chicken pot pie soup. Simply make the filling as directed above, and add 2-3 cups of additional chicken broth, until the soup is your desired consistency. Roll the biscuit dough into smaller ½” balls, add to the soup, and simmer until the dough is done. We’ve done this and it’s really good!
Use a different meat – Maybe you cooked up a big turkey and have a bunch of leftover turkey (hello, Thanksgiving dinner!). A turkey pot pie is great! You could also use a store bought rotisserie chicken (or make your own rotisserie chicken!)
Gluten-Free Chicken Pot Pie – Substitute gluten-free flour for the flour in both the filling and the biscuit dough. I like this one. Gluten-free biscuit dough can sometimes be a little bit sticky, so instead of rolling balls of dough, just use a spoon or a cookie scoop to drop balls of biscuit dough on top.
CHICKEN POT PIE RECIPE TIPS
- I like to plan chicken pot pie a few days after I make whole-roasted chicken. I’ll pick off all the meat from the roasted chicken that night, and then Chicken Pot Pie comes together really fast.
- To REALLY be efficient, make a whole roasted chicken, then chicken soup, and then use the leftover chicken soup to make Chicken Pot Pie. You’ll still need to make the roux (butter + flour), but you can skip all the spices and additional vegetables if they’re already in the soup!
- You can also make the filling ahead of time, and either refrigerate or freeze it. When you’re ready to make the pie, pour the filling into your skillet, and heat on low for about 5 minutes until it is no longer cold. Continue with the biscuit topping and bake as instructed in the post.
- I always use a cast-iron skillet to make this chicken pot pie, because then I can cook the filling on the stovetop, top with the biscuit dough, and pop it right into the oven! Fewer dishes are always a win. If you don’t have a cast-iron skillet, you can transfer the filling to an 8×8 baking dish before topping and baking.
- If you have leftover chicken pot pie, store it in an airtight container in the refrigerator.
CHICKEN POT PIE RECIPE FAQS
What’s in an old-fashioned chicken pot pie?
This chicken pot pie recipe includes a creamy homemade sauce, shredded chicken, and plenty of veggies, plus a perfectly golden-brown biscuit topping.
Can I make this chicken pot pie recipe into individual pot pies?
Yes! Divide the chicken pie filling into 6 small ramekins. Divide the biscuit dough into 18 pieces. Roll each piece into a ball in your hands, and place 3 on each mini chicken pot pie. Bake as directed above.
Does chicken pot pie need cream of chicken soup?
This chicken pot pie recipe doesn’t! Make a simple creamy sauce without any cans, plus plenty of veggies and a delicious biscuit topping, all made from scratch.
OTHER COMFORT FOOD RECIPES
- Classic Shepherd’s Pie
- Slow Cooker Beef Stroganoff
- Beef Tamale Pie
- Stovetop Mac and Cheese
- Cheeseburger Soup
- Slow Cooker Brisket
- Slow Cooker Beef Stew
Crush Inflation Challenge!
Sign up for my FREE Crush Inflation Challenge and learn simple strategies to save money, even with rising food costs!Chicken Pot Pie
This chicken pot pie recipe has all the classic comfort food flavor without unnecessary preservatives. From the yummy biscuit top to the creamy filling, it’s a frugal, healthy, filling meal that your family will love!
- Prep Time: 2 minutes
- Cook Time: 28 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Main Meals
- Method: Oven
- Cuisine: American
Ingredients
Pot Pie Filling
- 3 Tbsp butter
- 1 large onion, diced
- 4 ribs celery, diced
- ½ cup mushrooms, diced (optional)
- 2 tsp minced garlic
- 3 Tbsp flour
- 3 cups chicken stock
- 1 tsp salt
- ½ tsp each: pepper, dried basil, dried oregano, dried thyme, dried sage
- 1 ½ – 2 cups shredded chicken
- 2 cups frozen mixed vegetables
Biscuit Topping
- 2 cups flour
- 2 ½ tsp baking powder
- ¾ tsp salt
- 6 Tbsp cold unsalted butter, cut into small pieces
- ½ –¾ cup milk
Instructions
MAKE THE FILLING:
- Preheat the oven to 375F.
- In a 12” cast iron skillet, melt the butter over medium heat. Add the onion, celery, and mushrooms (optional) and cook until the onions are nearly translucent, about 4-6 minutes. Add the garlic and cook for one more minute, until the garlic just starts to change colors.
- Add the flour and stirring constantly, cook the flour for one minute.
- Add 1 cup of chicken stock and stir constantly for about 1-2 minutes. The vegetable/flour mixture will mix with the chicken stock and create a thick paste. When you have a thick paste, add 1 cup of stock and again stir constantly until you have a paste. Add the last 1 cup of chicken stock and stir well. Add the salt and all the dried spices. And stir well.
- Stir in the shredded chicken and frozen mixed vegetables. Turn the heat to low while you make the biscuits.
MAKE THE BISCUITS:
- Combine the flour, baking powder, and salt in a large bowl.
- Cut in the butter with a pastry blender or your hands, taking care not to melt the butter or create a paste. The mixture should resemble coarse breadcrumbs.
- Add ½ cup of milk and combine until the flour is moistened. Knead the dough into a ball, pressing against the sides of the bowl to pick up any small pieces of dough. If additional milk is needed, add just 2 Tbsp at a time, kneading thoroughly after each addition. Note: The dough should not be wet enough to stick to your hands or the bowl. It should be dry enough to handle easily, and when you’re done kneading, the bowl should be fairly clean.
ASSEMBLE THE POT PIE:
- Pinch off about ½” of dough and shape into a ball. Place in the center of the pot pie filling. Repeat this process with the rest of the dough, placing each ball of dough so that it just touches the ball of dough next to it.
- Bake the Chicken Pot Pie for 12-15 minutes, or until the mixture bubbles at the edges and the biscuits are golden brown and cooked through. If the biscuits are not golden brown, they are likely not cooked in the middle. Every oven is different, so continue to bake, checking the biscuits every 2 minutes until they are done.
Notes
- Chicken: Any leftover shredded chicken will do, but you can also make my Slow Cooker Shredded Chicken recipe the night before or earlier in the week to be ready for this recipe.
- Vegetables: I usually use the frozen corn/carrot/pea/green bean blend, but any blend will work. You can also use any leftover vegetables you might have in the fridge!
Nutrition
- Calories: 350
Becky
I love this recipe. My husband and son really enjoyed it and it was easy to make.