Growing up, there was nothing quite like the anticipation of my mom’s chicken pot pie, a cherished recipe passed down from my grandmother. It was more than just a meal; it was a warm embrace, a cherished ritual that brought our family together. The rich, savory aroma wafting through the house signaled a time of togetherness and comfort.

I remember watching in awe as my mom effortlessly crafted the flaky biscuit crust, her hands moving with the love and precision that only years of practice could bring. Each ingredient she added seemed to carry a story, a piece of our family history simmered into the hearty filling.

As I grew older, the importance of this family tradition deepened. It was not just about savoring the delicious, comforting flavors of the tender chicken and vegetables encased in that golden crust; it was about the continuity of our family’s legacy through each bite.

Now, with my mom guiding me, I’ve learned to recreate this beloved dish. Her tips and tricks, mixed with laughter and shared stories, have made these cooking sessions invaluable. I’m beyond grateful to have her by my side, teaching me not just the steps of the recipe but imparting the love and care that transforms simple ingredients into a heartwarming meal.

This homemade chicken pot pie isn’t just food; it’s a piece of my history, a symbol of the love and warmth that defines my family. Every time I make it, I’m reminded of the strong, nurturing women in my life and the unspoken bond we share through this cherished culinary treasure.

Ultimate Comfort Food: Homemade Chicken Pot Pie with Flaky Biscuit Crust Recipe

Here’s a chicken pot pie recipe made with a biscuit crust handed down from my grandmother. Enjoy the heartwarming smell of it baking and the savory indulgence that warms your tummy.

Author: Jeannie Jacobs
Prep Time: 45
Cook Time: 30
Total Time: 1 hour 15 minutes
Yield: 8 1x
Category: Savory
Method: Bake
Cuisine: American

Ingredients

Scale

Filling Ingredients

2 to 3 cups shredded roasted chicken 1 cup frozen peas
1 cup diced carrots
1 cup of chopped celery
1 cup diced small white or red potatoes 1 medium onion, chopped
2-3 cloves of garlic, minced
2 tbsp all-purpose flour
1/4 cup cognac or brandy (optional; you can use extra chicken broth instead)
1 cup heavy cream
1 cup chicken broth
1 tsp dried thyme
1 tsp dried sage
Salt and white pepper to taste

Biscuit Crust Ingredients

2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold and cut into small pieces
3/4 cup milk

May substitute biscuit crust for puff pastry.

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Instructions

Preheat your oven to 375°F(190°C).
In a large skillet over medium heat, sauté the onions, carrots, celery, and potatoes until just tender, about 10 minutes. Add the garlic and sauté for another minute.
Sprinkle the flour over the vegetables ,stir well and cook for another minute. This will help thicken your filling.
Slowly pour in the chicken broth, heavy cream, and cognac (if using), stirring constantly. Bring to a simmer and cook until the sauce has thickened, about 2-3 minutes. If not using cognac, add an addition 1/4 cup of chicken broth.
Add the chicken, peas, thyme, sage, salt, and pepper. Stir well to combine. Remove from heat and set aside.
For the biscuit crust, combine the flour, baking powder, and salt in a large bowl. Cut in the butter using a pastry cutter (or your hands) until the mixture resembles coarse crumbs. Pour in the milk and stir until just combined. Do not overmix.
Turn the dough out onto a floured surface and knead it a few times to bring it together. Roll the dough out to about 1/4 inch thick and cut it to fit the top of your ramekins or casserole dish.
Pour the chicken mixture into your ramekins or casserole dish. Top with the biscuit dough.
Bake in the preheated oven for about 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
Let it cool for a few minutes before serving. Enjoy your home- made chicken pot pie with a flaky, biscuity crust!

Notes

Tips: Remember, pot pie is flexible, so you can adjust the ingredients to taste. The most important part is to ensure the filling is flavorful and the crust is flaky and delicious! To save time, substitute the biscuit crust with a puff pastry crust.

Recommendation: Homemade chicken broth or stock elevates this recipe to the next level.

Ultimate Comfort Food: Homemade Chicken Pot Pie with Flaky Biscuit Crust Recipe