Chicken Pot Pie

Getting use to the new normal?! We are keeping busy but last I heard this quarantine situation may last another 12 weeks. I really am not sure we can last 3 more months…even if we do, not sure our economy will be able to hand it.


For Filling:

  • Chicken (leftover or if you must cook it up; thighs are preferable for tenderness but breast works)
  • 1/2 cup butter
  • 2 cups white mushrooms, sliced
  • 2 medium onions, finely chopped
  • 3 stalks of celery, sliced
  • 3 tbsp flour
  • 2 cups of chicken broth
  • 2/3 cup milk
  • Salt and Pepper

For Biscuits:

  • 2 cups of flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 stick (1/2 cup) unsalted butter, cold
  • 3/4 cup of half and half (or milk)
  • 1/2 cup parsley, chopped


  1. Preheat oven to 425 degrees F.
  2. Butter a large baking dish and set aside. (or use PAM)
  3. For the filling, melt butter over high heat, add mushrooms, onions and celery and cook for about 6 minutes or until mushrooms are brown.
  4. Lower heat and sprinkle with flour; cook for 1 minute
  5. Stir in the chicken broth and bring to a boil (until thickened)
  6. Stir in the milk and cook until thickened again (about 1 minute)
  7. Add chicken and season (obviously this is left over otherwise cook chicken)
  8. In a bowl, mix flour, baking powder, salt and sugar
  9. Cut in the butter until pea-sized.
  10. Add chopped parsley and milk or cream.
  11. Do not overmix
  12. Drop in spoonfuls over chicken
  13. Bake for 20-30 minutes
  14. Serve hot and Enjoy

Annette’s Review

 This is one of my go-to meals especially when it is cold and or raining out.  It tastes delicious.  When I made this one, I used chicken breast but definitely prefer it better when I use chicken thighs.  It is delicious..   Those biscuits on top make it for me! I also have added carrots in the past but they are not necessary.  This is easy to make and tastes great!

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