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Home » Chicken » Creamy Chicken Pot Pie

Creamy Chicken Pot Pie

November 6, 2013 by Judith Hannemann

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Creamy Chicken Pot Pie
Creamy Chicken Pot Pie

You can’t get more “comfort” food than this.  Great dish to use up leftovers–especially with the coming Holiday season.

There aren’t too many people who don’t like chicken pot pie, and unlike the frozen, homemade tastes better and is pretty easy too!

This is the perfect weeknight meal on cold late-fall evenings!

What makes this so good is the sauce.  It’s just a basic white sauce, but by using a high-grade chicken stock cube–and that’s a cube that contains REAL chicken (I used Knorr, but Goya is also very good.  Better Than Bouillion is another good choice) so read the label, with the addition of milk and a touch of fresh thyme, no way will this taste artificial!

Of course, turkey may be subbed, because I know most of you will have some of that left over come the end of this month 😉

Feel free to load it up with more biscuits too.  Completely cover the top of the casserole with them if that’s what you want.  Also more of *anything* can be added, so just watch your pan size if you do that.

Special thanks to Facebook fan Michelle E. who originally gave me this idea when she saw my Biscuits with Sausage Gravy Pot Pie.  I’ve had this on the brain ever since!!

 

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Creamy Chicken Pot Pie

Chicken pot pie is the ultimate comfort food dinner. The biscuit topping makes all the difference.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Dinner
Cuisine: American
Keyword: chicken pot pie, chicken recipe, pot pie
Servings: 4 -6
Calories: 510kcal
Author: Judith Hannemann

Ingredients

  • 4 cups cubed cooked chicken
  • 1 cup frozen peas thawed*
  • 1 cup sliced carrots * fresh or frozen
  • 2 pkgs refrigerated biscuit dough 7.75oz to 12oz pkgs

Sauce:

  • 2 cups milk
  • 4 tbsp butter
  • 1/2 cup flour
  • 1 chicken stock cube I used Knorr
  • 1 sprig thyme optional

Instructions

  • Preheat oven to 375 degrees F.
  • Partially cook the sliced carrots if using fresh or frozen.
  • In a large saucepan, melt the butter over low heat. Crush the stock cube--mine was soft so I broke it up by hand, but you could put it in a sandwich bag and use a hammer. Add the crushed stock cube to the butter and stir until dissolved. Add the flour, stirring well and making a smooth paste (roux). Cook the roux for about 2 minutes, stirring it constantly. Slowly add the milk stirring constantly to prevent any lumps. Add the thyme, if using. Cook sauce over medium heat until it thickens. Cook for one minute. Set aside.
  • In a large bowl, combine the thawed peas (or add drained canned if using), partially cooked carrots, cubed chicken and sauce. Mix well.
  • Turn into a 3 quart baking dish. Top with biscuits.
  • Bake for 20-30 minutes, or until biscuits are golden brown and sauce is bubbling.
  • Serves 4-6

Notes

*1 can (15 oz) peas and carrots may be substituted for the frozen. A pinch of dried thyme may be substituted for the fresh.

Nutrition

Serving: 1serving | Calories: 510kcal | Carbohydrates: 27g | Protein: 51g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 161mg | Sodium: 524mg | Potassium: 727mg | Fiber: 3g | Sugar: 10g | Vitamin A: 6200IU | Vitamin C: 17mg | Calcium: 182mg | Iron: 3mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!



 

Creamy Chicken Pot Pie
Creamy Chicken Pot Pie
 
Creamy Chicken Pot Pie
Creamy Chicken Pot Pie
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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Filed Under: Chicken, Comfort Foods, Everyday Meals Tagged With: casseroles, chicken and dumplings, chicken casseroles, chicken pot pie, comfort food, easy dinners, one-dish meals, refrigerated biscuits

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Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Peggy Baumer says

    December 1, 2013 at 12:20 am

    This sounds really good! Thank you!

  2. Judith Hanneman says

    December 1, 2013 at 12:38 am

    I love this for leftover chicken/turkey Peggy!

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