Old Fashioned Chicken Pot Pie
A comforting classic with tender chicken, hearty vegetables, and a golden biscuit topping. This creamy, homemade pie brings warmth to any meal with its rustic charm and nostalgic flavors.
- Prep Time: 30
- Cook Time: 40
- Total Time: 70
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
1.5 lbs boneless, skinless chicken thighs
2 tbsp butter
1 medium onion, chopped
3 cloves garlic, minced
3 cups frozen mixed vegetables (peas, carrots, corn)
2 cups peeled and cubed potatoes
2 cups chicken stock
1 cup milk
1/4 cup all-purpose flour
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 1/2 cups biscuit dough or 2 cups flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp salt, 1/2 cup softened butter, 3/4 cup milk, 1 egg
Instructions
Preheat oven to 400°F (200°C)
Sauté chicken in butter until browned; set aside
Cook onions and garlic in remaining butter
Add flour and stir to make a roux
Gradually whisk in chicken stock and milk; bring to a boil
Stir in vegetables, potatoes, thyme, salt, and pepper
Simmer until thickened; add cooked chicken
Transfer to a 9-inch pie dish
Prepare biscuit dough (or use pre-made)
Drop mounds of dough over mixture
Brush with milk/egg wash
Bake 30-35 minutes until golden
Notes
For shortcut version, use refrigerated biscuit dough
Add a splash of lemon juice for brightness
Leftovers freeze well up to 2 months
Bake in a cold oven (no preheating) for a moister base
Nutrition
- Serving Size: 1 slice (1/6 of pie)
- Calories: 450
- Sugar: 5g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 110mg
Find it online: https://paulakitchen.com/old-fashioned-chicken-pot-pie/