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Chicken Pot Pie With A Twist

As comforting as a warm blanket on cold day, Chicken Pot Pie is simple deliciousness. The warm flavorful silky filling with bits and pieces of carrots, potatoes, mushrooms, peas and chunks of chicken topped with homemade biscuits is remarkably satisfying.

Fresh out of the oven, Chicken Pot Pie baking pan topped with homemade biscuits
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As comforting as a warm blanket on a cold day, Chicken Pot Pie is simple deliciousness. The warm, flavorful silky filling with bits and pieces of carrots, potatoes, mushrooms, peas, and chunks of chicken topped with homemade biscuits is remarkably satisfying.

Traditionally, a pot pie is a North American dish with a filling topped with pie crust and baked like a pie. I have found, however, that after you cut into the Chicken Pot Pie, you still need something that helps you scoop up that fantastic filling. So, topping my Chicken Pot Pie filling with my homemade biscuits is my twist on the traditional Chicken Pot Pie! The kids love this recipe, and I always make extra biscuits so they can indulge with butter or their favorite jam!

Chicken Pot Pie With A Twist Ingredients:

Chicken Pot PIe With A Twist Ingredients Shown
Chicken Pot PIe With A Twist Ingredients Shown Above

Pot Pie Filling

  • 1/3 cup butter, cubed
  • 1 1/2 cups sliced mushrooms
  • 2 medium carrots, sliced
  • 1/2 medium onion chopped
  • 3 medium yukon potatoes, peeled and cubed
  • 1/4 cup all purpose flour
  • 1 cup chicken broth
  • 1 cup 2 % milk
  • 4 cups cubed cooked chicken (*)
  • 1/2 cup frozen peas
  • 1/2 tsp salt

Biscuit Toppings:

  • 2 Cups all-purpose flour
  • 4 tsp baking powder
  • 2 tsp sugar
  • 1/2 tsp salt 
  • 1/2 tsp cream of tartar
  • 1/2 cup cold butter, cubed
  • 2/3 cup 2% milk

Note: You certainly can use “canned biscuits” from the store if your prefer.  You can also add any other veggies in your refrigerator at the time that you like.  Like celery, corn, or green beans for instances. 

If you are starting with raw chicken, place the chicken in chicken broth until fully covered and simmer for about 20 minutes until the chicken is cooked. Then you can remove the chicken, let it cool and cut it into cubes. Another option that I use is to get a chicken that is already roasted from your grocery store. Remove the breasts and cut and cube the meat. I believe it has more flavor than boiling the chicken, and economically you can not buy and cook the chicken any cheaper. At Costco, I can grab a previously roasted chicken in my area for $4.99!!!

How To Make Chicken Pot Pie

Chicken Pot Pie Filling

Let’s start with the filling!

  1. Preheat the oven to 400 degrees
  2. In a large saucepan, heat the butter over medium low heat  Add carrots, onion, celery, onions and cook until soft. 
  3. Put your cubed potatoes in the microwave and cook on high 5 minutes, depending on the strength of your microwave, until they are soft.  Set aside.
  4. Now that the butter in the pan is melted, and veggies are soft, you are going to add in the flour until blended.   
  5. Gradually, stir in the broth and milk, and bring the pan to a boil stiring constantly; cook and stir about 2 minutes or until it thickens. 
  6. Stir in the softened potatoes, chicken, and peas and the salt.   Keep on the heat until the chicken is warm and then transfer to a 11 x 7- in baking dish, set aside.

Chicken Pot Pie Biscuit Twist

Homemade biscuits are remarkable and they do enhance this Chicken Pot Pie Recipe without question. I even make extras to have on hand to eat a spare during your helping, or with jam as a late night treat.

You can use the canned biscuits from the store if you are in a pinch, but honestly, these are so easy to make, and they come together quite quickly. You know I prefer homemade, so please give them a try first. If rolling out dough and cutting out biscuits sounds daunting, then look at my drop biscuit recipe as an option.

  1. For the biscuit top, you are going to combine flour, baking powder, sugar, salt and cream of tartar with a fork.  
  2. Cut in the COLD butter until the mixture resembles coarse crumbs and then ad the milk stirring just enough to be sure the dough is moistened. 
  3. Turn out the dough onto a lightly floured surface, and knead the dough 10-12 times.  Do not mess with the dough too much here or you will melt the butter.
  4. Roll the dough out with a rolling pin to 1/2 inch thickness. 
  5. Using a 2.5-in biscuit cutter, cut out biscuits and place on top of the pot pie filling.  Cook any extra biscuits the dough provides for extra yummy options later.  They will only take about 15-18 minutes on their own . 
  6. Bake, uncovered for about 15-20 minutes until the biscuits are golden brown. 

With Chicken Pot Pie With A Twist Ready For the Oven With Homemade Biscuits Over Chicken Pot Pie Filling In Pan
With Chicken Pot Pie With A Twist Ready For the Oven With Homemade Biscuits Over Chicken Pot Pie Filling In Pan

Depending on your oven, you want to cook the dish again for about 20 minutes. Once removed, I also like to take and brush the tops of the biscuits with melted butter. Enjoy!!

Chicken Pot Pie WIth A Twist, Fresh Out Of The Oven Ready To Serve
Chicken Pot Pie WIth A Twist, Fresh Out Of The Oven Ready To Serve

Did You Make This Recipe?
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Looking for other warming meals to make this week, then check these out:

Nutritional Disclaimer

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