Family Friendly Chicken Pot Pie

A comforting, family dish that can be easily adjusted and customized to please even the pickiest of eaters, chicken pot pie is a cool weather tradition for us. Although it may seem like this may be a very time-consuming dish, there is a way to enjoy even if you don’t have all day to wait for the chicken to cook and to make your own biscuits. But then, I think every bite you take of this delicious pie will be worth the time put into making it. Here is a guideline recipe I use for making chicken stock. Also, I love that I can easily adjust this recipe to have the whole family enjoy it. You can also enjoy this recipe gluten-free with our gluten-free biscuit recipe. This recipe was adapted from a Shaker recipe book called, In a Shaker Kitchen, by Norma MacMillan.

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Family Friendly Chicken Pot Pie

 

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Prep time

30 mins

Cook time

50 mins

Total time

1 hour 20 mins

 

A comforting, family dish that can be easily adjusted and customized to please even the pickiest of eaters, chicken pot pie is a cool weather tradition for us. There is a way to enjoy this dish even if you don’t have all day to wait for the chicken to cook and to make your own biscuits.

Author: Welcome2OurTable.com

Recipe type: Main Dish

Cuisine: American

Serves: 2-quart baking pan

Ingredients

For the Filling

• 3 Cups chicken stock, preferably homemade
• 3 Cups diced cooked chicken
• 4 Tablespoons butter
• 1 Onion, diced
• 1 Celery Stalk, diced
• ½ Pound mushrooms, quartered
• 1 Carrot, diced
• ½ Cup Corn (use fresh, frozen or canned)
• ½ Cup peas (use fresh, frozen or canned)
• 1 Tablespoon each, chopped thyme and sage
• 4 Tablespoons flour (use rice flour for gluten-free)
• ½ Cup Heavy Cream
• Salt and pepper to taste (adjust seasonings based on the chicken stock you’re using)

Ingredients for the Biscuit Dough

• 2 Cups Flour (See notes for Gluten-free and whole grain)
• 1 Tablespoon Baking Powder
• ½ teaspoon salt
• ½ teaspoon sugar
• 6 Tablespoons butter
• 2 Tablespoons Cream Cheese
• 1 Tablespoon minced fresh herbs (rosemary, thyme, sage) *Optional
• ¾-1 Cup Buttermilk

Instructions

Preparation for Filling

1. Melt 2 Tablespoons of butter in a sauté pan and add onion, celery, carrots and mushrooms. Cook until softened.
2. Remove the vegetables and add the remaining 2 tablespoons butter and flour. Cook for about 2 minutes, stirring.
3. Slowly add the chicken stock, while stirring, and bring to a boil. Simmer for about 5-8 minutes or until thickened and smooth.
4. Stir in the cream and herbs into the sauce. Add the vegetables and chicken, season with salt and pepper.
5. Pour into a 2-quart baking dish or individual baking dishes. Make the biscuit dough.
6. TIP: I like to use an oven-proof glass container to make an individual pie for my husband’s lunch.

Preparation for Biscuits

1. Put the flour, baking powder, salt and sugar into a bowl.
2. Cut in butter and cream cheese until mixture forms coarse crumbs. Add finely chopped herbs.
3. Slowly add the butter milk and mix just until a ball could be formed.
4. Roll out to about ½ inch thickness.
5. If using a large baking dish, lay out the rolled biscuit dough on top, crimp the edges and make a few slashes on top to release steam.
6. If making individual pies, use a large cookie cutter to make biscuit rounds and place on top of the filling.
7. *Note: Many times, I have preferred to cut out individual rounds and bake them separate from the pies and just serve them on top of the pies because the biscuit dough tends to soak up a lot of the sauce while it bakes.
8. Brush the biscuits with melted butter and top with fresh ground pepper.
9. Bake 20-35 minutes or until crust has risen and is golden brown.

Notes

There are a few shortcuts to making this recipe if you are in a hurry.
Use store bought chicken stock
Use rotisserie chicken
Use puff pastry for the top instead of biscuit dough. Just defrost, cut to size, brush with egg wash and bake.
It is easy to customize individual pies if you have picky eaters like I do. For my kids I make the sauce and then add the chicken and corn, peas and carrots directly into individual baking dishes.
For a whole grain Biscuit option: 2 ounces Rice flour, 2 ounces Corn flour, 4 ounces soft white wheat (white whole wheat).
For Gluten-free Biscuit Option

3.5.3251

Photo Step-By-Step

Preparation for Filling

Melt 2 Tablespoons of butter in a sauté pan and add onion, celery, carrots and mushrooms. Cook until softened.

Remove the vegetables and add the remaining 2 tablespoons butter and flour. Cook for about 2 minutes, stirring. Slowly add the chicken stock, while stirring, and bring to a boil. Simmer for about 5-8 minutes or until thickened and smooth.

Stir in the cream and herbs into the sauce. Add the vegetables and chicken, season with salt and pepper.

Pour into a 2-quart baking dish or individual baking dishes.

Make the biscuit dough.

TIP: I like to use an oven-proof glass container to make an individual pie for my husband’s lunch.

Preparation for Biscuits

Put the flour, baking powder, salt and sugar into a bowl.

Cut in butter and cream cheese until mixture forms coarse crumbs. Add finely chopped herbs.

Slowly add the butter milk and mix just until a ball could be formed.

Roll out to about ½ inch thickness.

If using a large baking dish, lay out the rolled biscuit dough on top, crimp the edges and make a few slashes on top to release steam.

If making individual pies, use a large cookie cutter to make biscuit rounds and place on top of the filling.

*Note: Many times, I have preferred to cut out individual rounds and bake them separate from the pies and just serve them on top of the pies because the biscuit dough tends to soak up a lot of the sauce while it bakes.

Brush the biscuits with melted butter and top with fresh ground pepper.

Bake 20-35 minutes or until crust has risen and is golden brown.