Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Mom's Fabulous Chicken Pot Pie with Biscuit Crust

211
Pam 7

"Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad."

Ingredients

1 h servings 577 cals
Serving size has been adjusted!

Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 577 kcal
  • 29%
  • Fat:
  • 31.2 g
  • 48%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 27.1 g
  • 54%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
  3. Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
  4. Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

211
  1. 261 Ratings

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Most helpful

My husband is currently eating his fourth bowl of this stuff, no lie. I actually made the whole deal in my cast iron skillet--sauteed, simmered, added biscuits and stuck it in the oven. Turned o...

Most helpful critical

I HAD TO ADJUST THE 4 CUPS OF CARROTS TO ONE AND THE 2.5 CUPS OF CELERY TO 3/4. I ALSO ADDED SOME ONIONS BECAUSE I THOUGHT 2 TBSP WASN'T ENOUGH. IT TURNED OUT OK THOUGH.

My husband is currently eating his fourth bowl of this stuff, no lie. I actually made the whole deal in my cast iron skillet--sauteed, simmered, added biscuits and stuck it in the oven. Turned o...

Thank you for this recipe, Pam! I prepared it "exactly" as the recipe stated - the eight peoole I served it to, ranging from 4 years old to 80+ years, loved it. They thought it was better than...

Thank you for this recipe, we all liked very much and I will make it again. I did adjust the recipe slightly, I did not have any parsley and used some basil instead also I added 2 cloves of garl...

I've used this site for years and never commented, but had to say but this was the best and the easiest of all the versions I've tried! I always add broccoli florets, and sliced almonds as well...

Loved this recipe! I used rotisserie chicken, frozen carrots, chicken stock instead of broth and doubled the stock/flour/half and half mixture. For the crust I used Pillsbury pie crust. Sooooo...

This was a great comfort food. I used refrigerated biscuit dough and halved them horizontally to be sure they baked through. I used frozen mixed vegetables, cooked them just a little bit befor...

Very good! It took a while to cook the biscuits. Next time I will either flip the biscuits over halfway through, or cook a little before I put on top. But it was a great meal. Very tasty!

This is the best chicken pot pie I ever ate. My husband said fix it at least twice a week. It's easy and gooood

My husband and kids really liked this! I poached individually frozen chicken breast in the broth to cook it and used the liquid to make up the sauce as directed. Didn't have thyme but used po...