Comfort Food…Chicken Pot Pie = YUM!

Chicken Pot Pie

Chicken Pot Pie

My first attempt at making chicken pot pie and homemade biscuits tonight for dinner.  YAY!! SUCCESS!!  So thrilled it turned out and family enjoyed it. I found these recipes on PINTEREST and made a few changes to fit my liking.  Isn’t PINTEREST a wonderful place?!!

Hope you enjoy it as much as I do. 🙂


Biscuits Chicken Pot Pie
Adapted Filling Recipe from Damn Delicious (I made a few changes to the ingredients to fit my preference)


  • 6 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 3 carrots, peeled and diced (I used baby carrots)
  • 1/3 cup fresh green beans
  • 2 ribs celery, diced
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 1/2 teaspoon thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 3 1/2 cups shredded chicken
  • 1/2 cup frozen peas

Super Easy Homemade Biscuits
Adapted Recipe from One Sweet Appetite  


  • 2 C. flour and ¼ cup set aside
  • 1 T. baking powder
  • 1/2 t. salt
  • 8 T. COLD butter (I recommend salted with these)
  • 1 C. buttermilk (I didn’t have buttermilk so I used regular milk)


Combine the flour, baking powder, and salt in a large enough bowl and mix (you can use a food processor if you like). Cut the butter into chunks and add with the dry ingredients then mix together. (For food processor pulse a few times until the butter resembles crumbs).

Pour in the buttermilk/milk and mix well until dough is formed (for food processor pulse until combined). Take out the formed dough and roll out onto a floured surface until it is 1 inch thick. You will fold this over several times then press down to 1/2 inch thickness. Use a round cookie cutter, or whatever you have on hand to cut out circles.

Preheat oven to 400 degrees F.  Lightly oil a 9 x13 baking dish or coat with nonstick spray.

To make the filling, melt butter in a large skillet or pot over medium high heat. Add the garlic, onion, carrots, green beans and celery, then cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour until lightly browned, about 1 minute. Be sure that this is mixed well then gradually whisk in chicken broth, milk and thyme, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. If you want a thicker consistency then you will need to add more flour. I suggest making a side of Roux (melted butter and flour) just in case.  Then stir in chicken and peas; season with salt and pepper, to taste.

Add chicken mixture to your prepared baking dish. Place into oven and bake for 15 minutes. Top with prepared biscuits and bake until tops are golden brown, an additional 12-15 minutes.  Ready to serve!  You may want to let it rest for a several minutes before serving. 🙂







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