Chicken Pot Pie

When Jonathan was born, a good friend of ours brought this over for our dinner one night. What a treat! Even though it is a bit time-consuming, it is one of our family favorites. I've modified it slightly from the original version, mainly to cut more corners. I cook the chicken in advance, whenever I'm cooking chicken anyway. My husband doesn't take onions well, so I have just increased the ingredients on the other vegetables. We like to make it and eat it in one evening, as the biscuit topping doesn't taste very good reheated. So if you've got a small family, invite a friend over and share the love! Chicken Pot Pie

1/4 cup butter (1/2 a stick)

1 cup diced onion

1 cup diced celery

1 cup diced carrots

1/2 cup flour

About 4-5 cups chicken broth (can be canned, homemade, or hot water with 4 tsp. chicken bouillon granules dissolved in it), depending on how thick you want your filling sauce to be.

1/2 cup peeled, diced boiling potatoes

1 tsp. dried rosemary (or 1 Tbsp. fresh)

Extra 1 tsp. chicken bouillon, if desired

salt and pepper to taste

About 4 cups cooked chicken (both dark and light meat), cut into bite-size chunks

1 cup frozen peas

Biscuit dough: You can use canned Pillsbury biscuits, mix up some biscuits with Bisquick or other biscuit mix, or make your own fresh biscuits to top your pie. While you are cooking up the filling, get the biscuit dough prepared. You want this ready right away.

Egg white (optional)


Preheat oven to 425 degrees.

1. Melt butter in a 4-quart saucepan.

2. Cook diced onion, celery and carrots over medium heat until tender, about 5 minutes.

3. Stir in the flour and cook 2 minutes.

4. Add chicken broth and potatoes.

5. Cover and simmer until potatoes are tender, about 10 minutes.

6. Stir in rosemary and additional chicken bouillon if desired. Season to taste with salt and pepper. Heat to boiling, stirring until thickened, about 2 minutes.

7. Mix in chicken and frozen peas.

8. Turn into  a 13"x9" baking pan.

9. Place biscuit dough on top of hot chicken mixture. When I'm in a hurry and don't want to roll and shape biscuits, I just drop the dough onto the filling in dollops.

10. If desired, brush biscuit dough with egg white (I usually skip this part. It still tastes fine.)

11. Bake pie until biscuit topping is golden brown and cooked through, about 20-25 minutes.

If you'd like the pdf for this recipe with the kids' cooking tips, click here: chicken pot pie