Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie is a southern staple and a classic comfort food.  It's good to have this recipe to pull from whether you're entertaining family and friends or dropping off dinner to a neighbor.


Roxie's Favorite Recipe:

2 refrigerated pie crusts

4 cooked chicken breasts

16 oz. mixed vegetables, cooked in chicken broth

2 eggs, boiled and chopped finely

1 cup poultry gravy

(we use a gravy mix, and follow the directions on the package)

1 tsp. dill

1/2 tsp. pepper

1 can cream of chicken soup

1/2 cup sour cream


Line pan with one pie crust.

Put all other ingredients in a bowl and mix well.

Pour mixture into crust and top with remaining crust.

Pinch and crimp edges together.  Cut slits in the top to vent.

Bake at 350 degrees for one hour.

Tara's Favorite Recipe: 

1 roll canned biscuits

OR *1 box pie crust

4 Tbsp. butter

1/4 cup minced onion

1/2 cup chopped carrots

1/4 tsp. salt

2 Tbsp. flour

2 cups milk

1/2 cup heavy cream

2 tsp. chicken base

2 cups cooked chicken, chopped

1 1/2 cups green beans, cooked and cut into 1 inch pieces


In a large skillet, melt butter over medium heat.

Add onions and carrots, cook until tender.

Add flour, continue to cook for 2 minutes.

Gradually whisk in milk, heavy cream and chicken base

Bring to a gentle boil and simmer while stirring until filling thickens.

Remove from heat and add in chicken and green beans.

Preheat oven to 400 degrees and pour filling into a greased baking dish.

Lay out canned biscuits on a cutting board and roll out.  Cut into strips.

Weave strips over filling and bake for 30-35 minutes until bubbling and biscuit crust is browned.

*If you choose to use a traditional pie crust, lay first piece of crust in pie dish.  Fill with filling and top with remaining crust.  Fold over the edges and pinch together to create a fluted effect.  Cut slits in the top for venting.  Bake for 1 hour at 350 degrees until crust is browned. 



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