Chicken potpie recipe
Why is this chicken pot pie not in the recipes yet?
The picture of this dish was so popular on my Instagram account I wanted to make sure it was at the top of my website.
This recipe is delicious. I worked hard to make it taste like the BEST chicken pot pie. No crazy spices or ingredients just simple down home goodness!
- 2 cups shredded white meat chicken
- 3 tablespoons butter, unsalted
- ½ cup baby carrots, sliced
- ½ cup yellow onion, small diced
- ¼ cup celery, small diced
- ½ teaspoon salt
- 2 tablespoons flour
- 4 cups water
- 2 bouillon cubes (extra large)
- 1-2 bay leaves
- ¼ cup frozen peas
- Kosher salt
- White pepper (if you don’t have it white pepper will work)
- 1 egg, beaten
- Preheat the oven to 400 degrees
- In a large deep sauté pan add the butter and melt completely on medium high heat.
- Add in the carrots, celery and onion.
- Sauté until glossy and aromatic.
- Season with salt and pepper.
- Add the flour to the vegetables and continue to cook for 2 minutes.
- Cook the flour into all vegetables.
- Next add the water, bouillon cube and bay leaf.
- Bring the liquid to a boil and then turn the heat down to a simmer.
- Add in the cooked chicken and peas.
- Continue to cook for 10-12 minutes or until the liquid has thickened.
- Pour the chicken pot pie filling into a large Pyrex pan or Le Crueset bake safe dish.
- Top the chicken potpie filling with biscuits* and brush with whisked egg.
- Bake the dish for 14-16 minutes or until the biscuits are golden brown on top.
- Let sit 10 minutes before serving.
- 3 cups of flour
- 2 teaspoons baking powder
- 1-teaspoon salt (and then more for garnish)
- ¼ teaspoon sugar
- 2 sticks of butter
- 2/3-cup milk
- 1 egg for the wash
- Cut the butter into small cubes.
- In a mixing bowl add the flour, salt, baking powder, salt, thyme and sugar.
- Mix everything together and then add the butter to the bowl.
- Use your fingers to cut the butter into the flour (when it’s done correctly it will have a similar consistency to wet sand).
- Next add the milk to the bowl and mix everything together with your hands.
- The dough should form a ball.
- Add the dough to a floured surface and roll the dough to a 2/3rds “ thickness.
- Cut the dough with a round cookie cutter or cut it into triangular shapes. You will need to form the scrapes of dough back into a ball after, roll it out again and cut it again. Repeat if necessary until you use all of the dough.
- Mix the egg together with the thyme and use a pastry brush to coat the tops of the biscuits (be sure to allow some of the thyme leaves to stick to the top of the biscuit0.
- Next sprinkle salt over the egg washed biscuits.
- Bake in a 400-degree oven for 16 minutes.
- Set aside.