Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.

Pam
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.

  • Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.

  • Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

577 calories; 31.2 g total fat; 120 mg cholesterol; 1026 mg sodium. 44.7 g carbohydrates; 27.1 g protein; Full Nutrition

Reviews (446)

Read More Reviews
575 Ratings
  • 5 star values: 430
  • 4 star values: 114
  • 3 star values: 21
  • 2 star values: 7
  • 1 star values: 3
Rating: 5 stars
03/23/2011
My husband is currently eating his fourth bowl of this stuff no lie. I actually made the whole deal in my cast iron skillet--sauteed simmered added biscuits and stuck it in the oven. Turned out perfectly and made a neat presentation as well. Read More
(340)
Rating: 5 stars
03/22/2011
Thank you for this recipe Pam! I prepared it "exactly" as the recipe stated - the eight peoole I served it to ranging from 4 years old to 80 years loved it. They thought it was better than similar dishes they've had at those "country" restauants. I've done reviews on very few recipes even though I have been visiting this site for years - and this one merits much praise. Read More
(210)
Rating: 4 stars
03/28/2011
Thank you for this recipe we all liked very much and I will make it again. I did adjust the recipe slightly I did not have any parsley and used some basil instead also I added 2 cloves of garlic chopped and sauteed with the vegetables. (it is difficult to make a dish in our house without garlic;) I also used Bisquick drop biscuits for the crust. It is great to find a new way to use the leftover rotisserie chicken and the kids love it. Read More
(118)
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Rating: 5 stars
06/01/2011
I've used this site for years and never commented but had to say but this was the best and the easiest of all the versions I've tried! I always add broccoli florets and sliced almonds as well as a tablespoon of sherry to whatever version I use and it really enhances it. Sometimes I use a puff pastry to top. I copied those ideas from a restaurant whose pot pie was wonderful. Thanks for sharing!! Read More
(79)
Rating: 5 stars
06/18/2011
This was a great comfort food. I used refrigerated biscuit dough and halved them horizontally to be sure they baked through. I used frozen mixed vegetables cooked them just a little bit before adding to chicken mixture. Used quite a bit more chicken than called for as we like lots of meat in our casseroles/meat pies. Turned out delicious. Will definitely make again. Read More
(66)
Rating: 5 stars
03/10/2011
Loved this recipe! I used rotisserie chicken frozen carrots chicken stock instead of broth and doubled the stock/flour/half and half mixture. For the crust I used Pillsbury pie crust. Sooooo good!! Thanks for the recipe! Read More
(63)
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Rating: 5 stars
10/17/2011
This was very good! The basic recipe is excellent but I made a few tweaks: I crumbled and saute'd two sweet Italian sausages and mixed with the chicken. I peeled and cubed 1/2" pieces two medium red potatoes. Par-cooked them in lightly salted water so they were almost tender. Added them to the vegetables just before adding the flour which I increased to 1/3 cup plus 2 tablespoons. I had no broth so I used chicken base and added it to 3 cups water- according to pkg. instructions. I had no 1/2 and 1/2 so I used a whole can of evaporated milk. This mixture filled a 9x13" Corning-ware baking dish and I still had room for the biscuits. I made my own drop biscuits: Mix together: 2 cups flour 2 tsp. baking powder 1/4 tsp baking soda 1 tsp salt Cut in: 1/4 shortening Stir in: 1 cup buttermilk Drop over chicken mixture as stated and then bake at 400 for the 20-25 minutes. Read More
(50)
Rating: 4 stars
03/04/2011
Very good! It took a while to cook the biscuits. Next time I will either flip the biscuits over halfway through or cook a little before I put on top. But it was a great meal. Very tasty! Read More
(49)
Rating: 5 stars
03/14/2011
This is the best chicken pot pie I ever ate. My husband said fix it at least twice a week. It's easy and gooood Read More
(36)