Chicken Pot Pie with Grandma's biscuits, filled with a medley of vegetables in a creamy sauce, seasoned with sage. Ultimate comfort food dinner recipe.
Chicken pot pie really is the ultimate comfort food. Topped with biscuits, this is one of my all-time favorite dinner recipes.
When I originally came up with this recipe, I knew I wanted to use something other than thyme for flavor. I've used thyme before, and it seems to be the quintessential pot pie herb. But I'm just not a fan.
It's kinda like my husband with cilantro. It's just not his thing.
Learn how to make my Chicken Pot Pie.
Your first step is to wash, peel, and chunk up your potatoes. You'll also need to chop the carrots. Add them to a saucepan, cover with water, and bring to a rolling boil, cooking 'til softened.
Add butter to a large skillet, and sauté onions and celery 'til tender. Add broth and heavy whipping cream to the onion/celery mixture in the skillet.
Slowly whisk the flour into the creamed mixture, making sure there are no lumps. Add sage, salt, and pepper for seasoning. Allow this creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.
Add all your vegetables and chicken to the creamed mixture, combining everything well. Allow to heat and cook for about 10 minutes. Pour into a greased 9″ x 13″ baking dish.
Mix up and cut out easy homemade biscuits and place on top. You can even use canned biscuits. But I highly recommend homemade.
Bake at 425° for about 20 minutes. Remove from the oven, serve while warm, and enjoy the comfort of homemade chicken pot pie.
Looking for more dinner recipes?
- Creamy Tortellini Alfredo
- Easy Instant Pot Chili
- Homemade Mexican Pizza
- Easy Chicken Fajitas
- Turkey (or Chicken) Enchilada Skillet Casserole
Print the recipe for Chicken Pot Pie with Biscuits.
Chicken Pot Pie with Biscuits
- 4 small potatoes peeled and chunked
- 3 carrots chopped
- 3 tablespoons salted butter
- 1/2 cup yellow onion minced
- 1 stalk celery chopped
- 2 cups chicken broth
- 2 cups heavy whipping cream
- 1/2 cup all-purpose flour
- 1/2 teaspoon ground sage
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 1/2 cups frozen peas
- 14.5 ounces green beans drained
- 1 cup frozen corn
- 2 chicken breasts cooked and shredded
- Pre-heat the oven to 425° F, and grease a 9×13 baking dish with cooking spray.
- Add the potatoes and carrots to a medium saucepan, cover with water, and bring to a rolling boil, cooking 'til softened.
- Add the butter to a large skillet, and melt over low to medium heat.
- Sauté the onions and celery in the butter 'til softened.
- Stir the chicken broth and heavy whipping cream into the onion mixture in the skillet.
- In a small mixing bowl, whisk together the flour, sage, salt, and pepper.
- Slowly whisk the flour mixture into the creamed mixture, making sure there are no lumps.
- Allow the creamed mixture to simmer until it thickens to the right consistency for pot pie; you want it to be almost or about as thick as gravy.
- Add the potatoes, carrots, peas, green beans, corn, and shredded chicken to the creamed mixture, combining everything well.
- Simmer in the skillet over low to medium heat for about 10 minutes.
- Then pour the mixture into a greased 9"x13" baking dish.
- To quickly make the biscuits, whisk together the flour, baking powder, and salt.
- Using a pastry blender, cut the butter into the flour mixture, 'til it makes fine crumbles.
- Make a well in the center of the mixture, and add the milk. Mix together well.
- Sprinkle a handful of all-purpose flour on a clean surface. Knead the biscuit dough into the flour, shaping it with your hands. Using a rolling pin, roll the dough out to about a 1-2 inch thickness.
- Cut the biscuits out with a biscuit cutter or cup.
- Place the biscuits on top of the pot pie in the baking dish.
- Bake at 425° F for about 20 minutes, 'or 'til everything is bubbly and the biscuits are golden.
- Remove from the oven, and serve while warm.