Old Fashioned Chicken Pot Pie Recipe
Old Fashioned Chicken Pot Pie is a generations-old recipe that features a from-scratch creamy sauce, loads of tender chicken and veggies, and a homemade flaky biscuit topping. It is a comfort food at its finest.
Looking for more cozy chicken casseroles made without condensed soup? Don’t miss my recipes for Creamy and Cheesy Chicken and Rice, Creamy Chicken Pasta Casserole, and Poppy Seed Chicken Casserole.
The Best Homemade Chicken Pot Pie
Nothing screams comfort food to me like my Papa’s Old Fashioned Chicken Pot Pie. From the tender chicken and veggies to the creamy velouté sauce to the flaky biscuit topping, this is the chicken pot pie recipe to beat all all others!
And while it may take a bit more effort to prepare than chicken pot pie recipes using canned soup and prepared pie crusts or canned biscuits, the effort is well worth the results! This old-fashioned chicken pot not only takes me back to Sunday dinners at my grandparent’s house, but it also the creamiest, most delicious chicken pot ever!
How to Make Old-Fashioned Chicken Pot Pie
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Prepare Biscuit Dough
No canned biscuits or frozen pie crusts in this chicken pot pie recipe! Instead, it is topped with a flaky lattice topping that looks impressive but is even easier than making homemade biscuits! You want to begin this recipe by preparing the dough so it has time to chill before baking, which will give the dough it’s super flaky consistency.
Parboil Potatoes
You can not add raw potato cubes to the chicken pot pie, instead if you would like to add potatoes to your pot pie, which I highly recommend, you will want to boil peeled, cubed potatoes in salted water until fork-tender.
Prepare Homemade Sauce
What sets this chicken pot pie recipe above the rest is that instead of relying on condensed cream of chicken soup, this recipes uses homemade cream of chicken soup. While that may sound complicated, it is so easy so make. Simply form a roux by whisking melted butter and flour together until thick, then slowly whisk in chicken stock. It takes minutes of effort, yet yields maximum results.
Add Chicken and Vegetables
Once the sauce is prepared, you want to fold in diced cooked chicken, frozen peas and carrots, and the cooked potatoes.
Form Lattice Topping
While the lattice topping looks impressive, it is quite easy to assemble, and certainly doesn’t have to be perfect to be delicious!
Brush with Egg Wash
In order for the lattice topping to brown, it is best to brush with an egg wash or melted butter before baking the chicken pot pie. I also like to sprinkle the dough with poppy seeds or sesame seeds for a bit of crunch and visual appeal.
Bake Chicken Pot Pie
Bake the homemade assembled chicken pot, uncovered until the filling is bubbly and the crust is golden and browned.
∗ Serving Suggestions ∗
Chicken Pot Pie is a meal in and of itself. However, I love serving it with a simple green salad or a mandarin orange salad for a meal filled with veggies.
Recipe Modifications
- No leftover chicken? While chicken pot pie is one of my favorite leftover rotisserie chicken recipes, you can certainly start this recipe by poaching chicken. To do so, place the raw boneless, skinless chicken breasts or thighs into a large stock pan and cover it with cold, tap water and add a pinch of salt to the water. Bring the water to a boil and then reduce the heat to medium-low and simmer for 15 minutes, or until chicken is cooked through.
- Use Turkey: Swap the chicken for diced leftover turkey. This is a great way to use up leftover Thanksgiving roasted turkey or Instant Pot turkey breast.
- Egg-Free Chicken Pot Pie: The only use of an egg in this recipe is for the egg wash on the lattice topping. Instead, brush with milk or melted butter to keep this chicken pot pie egg-free.
- Gluten-Free Chicken Pot Pie: Replace the all-purpose flour with a 1:1 gluten-free flour blend. It works great in both the biscuit topping and homemade sauce.
- Use a Store-Bought Pie Crust: Go ahead, take a short-cut. Your chicken pot pie will still be delicious and taste homemade, thanks to the from-scratch sauce.
- Optional Additions: If desired, you can add up to ¼ cup each of frozen chopped onions and/or chopped celery to the chicken pot pie filling along with the frozen carrots and peas.
- Hate Peas? Simply add frozen carrots to the chicken pot pie, instead of using a blend of peas and carrots. Or vice versa.
Storage & Make-Ahead Instructions
- Refrigerate: Allow the baked chicken pot pie to cool to room temperature and then transfer to an airtight container or tightly cover the baking dish.
- Reheat: To reheat leftovers, place individual servings onto a heat-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through. Alternatively, cover the baking dish with foil and bake at 300 degrees F for 20-30 minutes or until warmed through.
- Prepare up to 24 hours in Advance: Prepare the biscuit dough as directed, and chill overnight. Prepare the pot pie filling as directed up through adding chicken and vegetables, let cool slightly, cover, and store in the refrigerator for up to 24 hours. When ready to bake, assemble as directed, and bake for 50-55 minutes at 350 degrees F, or until the filling is warmed through and topping browned.
- Freeze Baked Chicken Pot Pie: Assemble and bake the chicken pot pie as directed in a freezer-safe/oven-safe container. Cool fully, then cover tightly with plastic wrap and foil and freeze for up to 1 month. When ready to reheat, thaw the pot pie overnight in the refrigerator. Remove the casserole from the fridge while the oven preheats to 350 degrees F. Remove the plastic wrap and foil, cover with a new layer of foil, and bake covered for 40 minutes, or until warmed through.
- Freeze Unbaked Chicken Pot Pie: Assemble the pot pie as directed in a freezer-safe/oven-safe container. Cover tightly with plastic wrap and foil and freeze for up to 1 month. When ready to reheat, thaw the pot pie overnight in the refrigerator. Remove the casserole from the fridge while the oven preheats to 350 degrees F. Remove the plastic wrap and foil and bake for 40-45 minutes, or until filling is warmed through and biscuit topping is browned.
More Classic Comfort Food Recipes
From my Papa’s kitchen to yours, I hope that you cherish this family recipe for Chicken Pot Pie as much as my family does! I would love for you to leave a comment below if you tried this recipe.
Old-Fashioned Chicken Pot Pie
Old Fashioned Chicken Pot Pie is a generations-old recipe that features a from-scratch creamy sauce, loads of tender chicken and veggies, and a homemade flaky biscuit topping.
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Servings: 6
Calories: 425kcal
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Instructions
For the Biscuit Topping
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In a large mixing bowl, combine the 2 cups of flour, ½ teaspoon salt, and 1 teaspoon baking powder. Add in ½ cup of milk and 2 tablespoons melted butter and mix until just combined. The dough will be fairly wet, but should still hold together. Turn the dough out onto a floured surface, sprinkle the dough with flour, and pat it into a disk 1-inch thick. Wrap in plastic wrap and chill in the refrigerator while making the filling for the pot pie.
Prepare Chicken Pot Pie Filling
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Place the 2 medium peeled, cubed potatoes, along with 1 teaspoon of kosher salt into a medium stock pan and cover with cold tap water. Bring the water to a boil and then reduce the heat to medium-low and simmer until the potatoes are fork-tender, about 15 minutes. Once cooked, drain the potatoes and set them aside.
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While the potatoes are cooking, prepare the sauce, by melting ¼ cup of butter over medium heat in a large stock pan. Once the butter is melted, whisk in ¼ cup of flour and cook for 1 minute, to allow the flour to toast.
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Slowly add in 1 cup of chicken stock, whisking well to incorporate. Bring the mixture to a boil, while whisking constantly. Once boiling, whisk in the remaining ½ cup of chicken stock and 1 cup of milk. Season with 1 teaspoon each of seasoned salt and pepper. Bring the mixture back up to a boil, whisking often. Once the mixture comes to a boil again, turn the heat to low and simmer for 5 minutes. Turn off the heat.
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Stir in 2-½ cups of cooked diced chicken, the cooked potatoes, and 1-½ cups frozen carrots and peas into the sauce and gently stir to combine.
Assemble and Bake Chicken Pot Pie
Notes
Gluten-Free Chicken Pot Pie: Replace the all-purpose flour with a 1:1 gluten-free flour blend. It works great in both the biscuit topping and homemade sauce.
Use a Store-Bought Pie Crust: Feel free to use refrigerated pie crust or puff pastry in place of homemade biscuit topping.
Optional Additions: If desired, you can add up to ¼ cup each of frozen chopped onions and/or chopped celery to the chicken pot pie filling along with the frozen carrots and peas.
Hate Peas? Simply add frozen carrots to the chicken pot pie, instead of using a blend of peas and carrots. Or vice versa.
Start with raw chicken: Place one pound of raw boneless, skinless chicken breasts or thighs into a large stock pan and cover it with cold, tap water and add a pinch of salt to the water. Bring the water to a boil and then reduce the heat to medium-low and simmer for 15 minutes, or until chicken is cooked through.
Storage: Allow the baked chicken pot pie to cool to room temperature and then transfer to an airtight container or tightly cover the baking dish. To reheat leftovers, place individual servings onto a heat-safe plate and cover with a damp paper towel. Heat in 30-second intervals until warmed through. Alternatively, cover the baking dish with foil and bake at 300 degrees F for 20-30 minutes or until warmed through.
Prepare up to 24 hours in Advance: Prepare the biscuit dough as directed, and chill overnight. Prepare the pot pie filling as directed up through adding chicken and vegetables, let cool slightly, cover, and store in the refrigerator for up to 24 hours. When ready to bake, assemble as directed, and bake for 50-55 minutes at 350 degrees F, or until the filling is warmed through and topping browned.
Freeze Baked Chicken Pot Pie: Assemble and bake the chicken pot pie as directed in a freezer-safe/oven-safe container. Cool fully, then cover tightly with plastic wrap and foil and freeze for up to 1 month. When ready to reheat, thaw the pot pie overnight in the refrigerator. Remove the casserole from the fridge while the oven preheats to 350 degrees F. Remove the plastic wrap and foil, cover with a new layer of foil, and bake covered for 40 minutes, or until warmed through.
Freeze Unbaked Chicken Pot Pie: Assemble the pot pie as directed in a freezer-safe/oven-safe container. Cover tightly with plastic wrap and foil and freeze for up to 1 month. When ready to reheat, thaw the pot pie overnight in the refrigerator. Remove the casserole from the fridge while the oven preheats to 350 degrees F. Remove the plastic wrap and foil and bake for 40-45 minutes, or until filling is warmed through and biscuit topping is browned.
Nutrition
Calories: 425kcal | Carbohydrates: 51g | Protein: 18g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 1429mg | Potassium: 476mg | Fiber: 2g | Sugar: 5g | Vitamin A: 455IU | Vitamin C: 2.9mg | Calcium: 121mg | Iron: 3.3mg
This post was originally published in 2016 but has been updated in 2024 with new pictures and a video.
