Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Mom's Fabulous Chicken Pot Pie with Biscuit Crust

185 Reviews 43 Pics
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    1 h
Recipe by  Pam

“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.”

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Adjust Servings

Original recipe yields 1 pot pie



  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.

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Reviews (185)

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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 out perfectly and made a neat presentation, as well.



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 similar dishes they've had at those "country" restauants. I've done reviews on very few recipes even though I have been visiting this site for years - and this one merits much praise.



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 garlic chopped and sauteed with the vegetables. (it is difficult to make a dish in our house without garlic ;) I also used Bisquick drop biscuits for the crust. It is great to find a new way to use the leftover rotisserie chicken, and the kids love it.

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Amount Per Serving (6 total)

  • Calories
  • 577 cal
  • 29%
  • Fat
  • 31.2 g
  • 48%
  • Carbs
  • 44.7 g
  • 14%
  • Protein
  • 27.1 g
  • 54%
  • Cholesterol
  • 120 mg
  • 40%
  • Sodium
  • 1065 mg
  • 43%

Based on a 2,000 calorie diet



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To-Die-For Chicken Pot Pie


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Quick Chicken Pot Pie