Chicken Pot Pie Recipe

The ultimate comfort food, chicken pot pies are wonderful, especially on a cold fall or winter day. Pot pies can be made days in advance, frozen for later use, and offer the home chef a way to use up foods and vegetables in the pantry and crisper. Pot pies are nutritious and healthy, easy to make and wonderful the next day as leftovers.

Pot pies start with a pastry or dough shell made from scratch or store bought. Phyllo or puff pastry, corn bread, biscuits, potatoes, breads and even nuts can be the shell that starts a chicken pot pie recipe. If you have the time, nothing beats a flaky homemade crust. Check out our pot pie crust recipes, complete with tips and techniques to insure a perfect pastry every time.

Fill your pot pies with the freshest and finest chicken and vegetables, top with a flaky pastry or biscuit lid, and bake to a golden brown. Pot pies are family favorites. ChickenPotPieRecipe.net offer dozens of the best chicken pot pie recipes, one for every one and every occasion. Learn about assembling and baking pot pies and how to create chicken and vegetable fillings that are cooked to perfection. Every recipe page includes tips and techniques for perfect pastry and crusts, storing and freezing pot pies, and imaginative ways to create new and exciting pot pie dishes of your own.

Featured Recipe

Classic Chicken Pot Pie

Ingredients -

3 cups Cooked Chicken
1 cup sliced Cooked Carrots
1 cup diced Cooked Potatoes
1 cup Frozen Peas, thawed
½ cup chopped Celery
¼ cup chopped Onion (optional)
6 tablespoons Butter
1/3 cup Unsifted Flour
7 teaspoons Chicken Bouillon
1/8 teaspoon Fresh Ground Black Pepper
3 cups Biscuit Baking Mix
5 ½ cups Milk

Preparation:

1. Preheat oven to 375 F.

2. Add onion and celery to large skillet and saute in butter over medium heat until tender.

3. Stir in un-sifted flour, chicken bouillon, and fresh ground black pepper.

4. Add 4-½ cups milk to skillet.

5. Continue cooking, stirring until mixture thickens.

6. Add cooked chicken, cooked carrots, cooked potatoes and peas.

7. Remove skillet from heat.

8. Combine remaining cup of milk and biscuit baking mix in medium bowl. Stir to mix well.

9. Spoon 2/3 of biscuit dough into well greased baking dish. Spread dough evenly to cover both bottom and sides of baking dish.

10. Pour chicken pot pie filling into dough.

11. Place remaining dough onto floured surface and cut into 8 (3") rounds

12. Place biscuit rounds on top of casserole.

13. Bake 25-30 minutes.