Chicken Pot Pie

I have a few mainstay recipes that I make frequently and I’ve mastered. I prefer more Southern food, like Gumbo which I’ll write about, and one of my favorites, Chicken pot pie.

I forget why I originally chose this recipe to master. But I’ve been making it for years and it’s gotten better every time. Originally I made it in pie form with the pie crust. While that’s great, I liked how biscuits tasted and sopped up the sauce a lot more. I also used to make my own biscuits but found the Pillsbury canned biscuits to be just as tasty and a lot easier to deal with. I normally cover the entire top with the biscuits but I used this image to illustrate the topping and the filling.

You can make the filling ahead of time, but remember to re-heat it on top of the stove before topping it. Mushrooms can be sauteed along with the celery and carrots, and blanched pearl onion can stand in for the onion.


Author: James R. Kirkley, IV

Serves: 8

Chicken Pot Pie


8 Pillsbury Grands buttermilk biscuits
1 1/2 pounds, boneless, skinless chicken breasts
2 cups, chicken broth
1 1/2 tablespoons, extra virgin olive oil
1 medium, onion – peeled and chopped fine
3 medium, carrots – peeled and cut crosswise 1/4 inch thick
2 small, stalks celery – cut crosswise 1/4 inch thick
salt and pepper
4 tablespoons, flour
2 tablespoons, butter
1 1/2 cups, milk
1/2 teaspoon, dried thyme
3 tablespoons, dry sherry
3/4 cup, frozen green peas – thawed
3 tablespoons, fresh parsley leaves – minced


  1. Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Put the chicken and broth in a small Dutch oven or stockpot over medium heat. Cover, bring to a simmer; simmer until the chicken is just done, 8 to 10 minutes. Transfer the chicken to a large bowl, reserving the broth in a measuring cup.
  2. Increase the heat to medium-high; heat the oil in the now-empty pan. Add the onion, carrots, and celery; saute until just tender, about 5 minutes. Season to taste with salt and pepper. While the vegetables are sauteing, shred the meat into bite-sized pieces. Transfer the cooked vegetables to a bowl with the chicken; set aside.
  3. Heat the butter over medium heat in the empty pan. When the foaming subsides, add the flour; cook about 1 minute. Whisk in the chicken broth, milk, any accumulated chicken juices, and thyme. Bring to a simmer, then continue to simmer until the sauce fully thickens, about 1 minute. Season to taste with salt and pepper; stir in the sherry.
  4. Pour the sauce over the chicken mixture; stir to combine. Stir in the peas and parsley. Adjust the seasoning. (Can be covered and refrigerated overnight; reheat on stove top before topping with the biscuits.) Pour the mixture into a 9 by 13-inch pan or shallow baking dish of similar size, 8 12-ounce ovenproof dishes. Top with biscuits, bake until the biscuits are golden brown and filling bubbly, 30 minutes for the large pie and 20 to 25 minutes for smaller pies.
  5. Serve hot.


2 thoughts on “Chicken Pot Pie

Leave a Reply