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.


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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