Country Chicken Pot Pie
This is an alternative to making a pot pie with piecrust. It would be more accurately called
“Chicken and Vegetables with Gravy Topped With Homemade Flaky Buttery Biscuits”,
but that’s kinda windy. This is not a come home from work on a Wednesday meal, but more like a Sunday and it’s raining/snowing meal when you have time to hang out in your kitchen with the family and cook together. Kids can help with this one too.Printer Friendly
- 3 boneless skinless chicken breasts
- 1 cup frozen peas, thawed
- 1 medium onion, chopped coarsely
- 3 large carrots, peeled and sliced
- 3 stalks celery, sliced
- 3 medium potatoes, scrubbed and cubed (1/2 inch cubes)
- 1 stick butter
- 1/2 cup flour
- 2 14 ounce cans chicken broth
- 3/4 cup heavy cream
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 recipe for 12 biscuits (see recipe here)
Preheat oven to 375. Grease 9 X 13 pan.
Prepare biscuit recipe as directed here. Once the milk is stirred into the dry ingredients, place biscuit dough in the fridge. Fill a medium saucepan half full of water and bring to a boil. Add 3 boneless skinless chicken breasts,
return to a boil, reduce heat, and simmer for 30 minutes.
Meanwhile, place thawed peas into a large mixing bowl and add carrots, celery, onion, and potatoes.
When chicken is done, drain water, and chop it up.
In a dutch oven pot, melt stick of butter.
Reduce heat and vigorously stir in flour,
Stir in chicken broth
Bring to a boil over medium/high heat stirring constantly. Then stir in all the vegetables
Return to a low boil stirring occasionlly , reduce heat to low, and put the lid on the pot. Let simmer for about 15 minutes, stirring occasionally.
Meanwhile, remove biscuit dough from fridge. Turn dough onto well floured surface and knead 6 times by repeatedly folding the dough in half onto itself and turning after each fold. Roll dough out with a floured rolling pin to about a thickness of 1/4 inch. Cut with a floured biscuit cutter.
Pour vegetables and gravy into the greased pan. Top with biscuits,
and place in oven. Rest a sheet of aluminum foil atop the pan for first 10 minutes of baking, then remove foil. Bake for total of 40-45 minutes until gravy is bubbly and biscuits are golden brown. Remove from oven and allow to stand for 10 minutes before serving.
Mmmm…….. comfort food to keep winter at bay.Printer Friendly
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Thought you’d get a kick out of this: Our son in Denver sent us a recipe that he said was fabulous–can’t remember which one, but it’s around here somewhere–that he said he got off some gal’s website in Kansas. Turns out it was your recipe and your website! The potpie recipe looks scrumptious and will be definitely on the menu this week. Thanks for sharing.
Tee hee…small world.. Thanks for sharing Tom!
I was going to ask you for this recipe when I saw you having it for Supper in Kitty’s post. I did improvise and made it with Pork the day you made that post….didn’t have Chicken.
Thank you for the recipe….will definitely be making it soon.
Looks YUMMY! Ordered your Kitty calendar yesterday. Can’t wait to see it.
Thank you Lynda!
Hi, Suzanne! I hope you get this – it has been a while since you posted this recipe. Years ago, along with being able to buy frozen chicken and beef pot pies, you could get frozen tuna pot pies. I loved them, and then they just disapeared. Do you think that I could replace the chicken with tuna? Also, I live alone, so would like to use small ramekins and freeze them. This recipe looks really good, especially with the fresh vegetables!
Yes, I think tuna would work very well. Thanks Lana!
That looks so good. I make a fast/easy version with Veg-All, cr of chicken soup with milk. Otherwise about the same. I use the biscuits that come in a roll and cut each one in quarters, they cook better for me and it looks nice. It WAS my favorite casserole…but it may lose its title after reading your recipe!
Thank-you, GREAT blog/website. Just found it when I got home from working calves. 🙂
Talk about Serendipity, my daughter just called, well texted, and offered me some turkey she plans to cook for tonight’s dinner so we may be enjoying Suzanne’s Pot Pie with turkey at our house tonight. I Love biscuits on stew too so this looks to be a delectable variation of that stew.