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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


  • 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


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


  • 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


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


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