Chicken Pot Pie

A hearty homemade chicken pot pie that's great for using up leftover chicken or leftover turkey! Ready in under an hour!

Be sure to check out the how-to video!

Course Dinner

Cuisine American

Prep Time 35 minutes

Cook Time 25 minutes

Total Time 1 hour

Servings servings assuming 1 heaping cup of filling and 1 biscuit

Calories 628kcal

Author Sam Merritt

Equipment

Dutch Oven

Ingredients

For Biscuit Layer¹

2 ⅔ cups all-purpose flour (333g)
4 teaspoons baking powder
4 teaspoon granulated sugar
1 teaspoon salt
8 Tablespoons unsalted butter very cold and cut into 8 pieces
1 cup whole milk¹ (236ml) (buttermilk or 2% milk will also work

For Filling

5 Tablespoons salted butter
1 medium yellow onion diced (125g)
6 Tablespoons all-purpose flour (50g)
¾ teaspoon salt
¾ teaspoon ground pepper
1 teaspoon smoked paprika
¼ teaspoon ground mustard
⅛ teaspoon dried thyme
3 cups low-sodium chicken broth
½ cup heavy cream (88g)
3 cups diced peeled russet potatoes (diced into pieces smaller than 1”) (635 grams)
2 chopped carrots
3 cups frozen mixed vegetables (325g)
3 cups shredded chicken - 440g this is usually one picked rotisserie chicken for me

For Egg Wash (optional)

1 large egg
1 teaspoon water

Instructions

Biscuit layer (see note if you would like to use classic pie crust topping)

Preheat oven to 400F (205C).
Combine flour, baking powder, sugar, and salt in the basin of a food processor². Scatter butter over the top of the mixture and pulse briefly to combine (butter pieces should still be visible, mixture should resemble coarse, pebbly crumbs). Add milk and pulse very briefly until just combined and mixture is clumping together.
Transfer to a piece of cling wrap and pat into a 1” thick rectangle (flour your hands if the dough is sticky), and then cover with cling wrap and refrigerate until filling is prepared.

Filling

Melt butter in a large pot or dutch oven over medium heat (the pot you choose is the one you’ll be baking your pot pie in, make sure it’s big enough!).
Add chopped onion and cook until tender and translucent (about 4 minutes.
Sprinkle onion with with flour and whisk until smooth. Stir in salt, pepper, and spices (paprika, mustard, and thyme) until well-combined.
Gradually stir in chicken broth and heavy cream. Add potatoes, carrot, and mixed veggies and bring contents to a boil over medium heat, stirring frequently until liquid has thickened. Continue to boil until potatoes and carrots are tender when pierced with a fork.
Remove from heat and stir in chicken. Remove biscuit dough from fridge and cut into 6-8 pieces (you can use a biscuit cutter or just cut the dough into rectangles with a knife).
Distribute biscuits evenly over the surface of pot pie, leaving a little space between biscuits. If desired, prepare egg wash by whisking together egg and water and use a pastry brush to brush the tops of the biscuits.
Transfer pot pie to 400F (205C) oven and bake for 25 minutes or until biscuits are beginning to turn a light golden brown (if you skipped the egg wash it will be a bit tougher to tell that they’re done as they stay pale) and cooked through. I’ll usually pierce the side of a biscuit with a knife to make sure it’s not gooey.
Serve and enjoy!

Video

Notes

¹If you prefer, make my pie crust recipe instead. Let it chill while you prepare the filling, then roll it out and place over the filling. You can alternatively transfer the contents of the pot to a 10” skillet (place a foil lined baking sheet underneath before putting it in the oven, just in case of overflow)

²If you don’t have a food processor whisk together the dry ingredients and sugar, use a pastry cutter, grater, or pair of knives to cut the butter into the mixture, and then stir in the milk.

Nutrition