Chicken Pot Pie
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This chicken pot pie is an easy, Southern twist on a classic, savory dish that consists of a delectable mixture of tender chicken, vegetables, and a rich, creamy sauce.
With its hearty flavors and comforting aromas, chicken pot pie is a delicious and satisfying meal that brings comfort to any table. Today we bring you a guest recipe for Chicken Pot Pie from one of the head chefs at UNA’s Culinary Department, Chef Lewis.
Why You’ll Love It:
- Rich and Savory Flavor: Chicken pot pie is packed with delicious flavors. The combination of tender chicken, savory vegetables, and creamy sauce creates a mouthwatering taste experience that is both comforting and satisfying.
- Comforting and Warm: Chicken pot pie is the ultimate comfort food. The golden, flaky biscuits paired with the hearty filling makes it the perfect dish to enjoy on a cozy evening or during colder months. It warms you up from the inside out and provides a sense of comfort and well-being.
- Versatile and Filling: Chicken pot pie is a complete meal in itself. It contains a good balance of protein, vegetables, and carbohydrates, making it a wholesome and satisfying dish. Plus, you can customize it to your liking by adding your favorite vegetables or herbs, making it a versatile option that suits various tastes and preferences!
If you are a big fan of this delicious chicken home-cooked meal be sure to check out some of my other recipes like Chicken and Wild Rice Casserole, Olive Garden Chicken Gnocchi Soup, Chicken Tater Tot Casserole, Baked Chicken Tenders With Zesty Seasoning, 3-Ingredient Ritz Cracker Chicken, and Instant Pot Butter Chicken Recipe.
Ingredients You’ll Need to Make Chicken Pot Pie
The ingredients you’ll need for the pot pie are chicken breasts, cream of mushroom soup, cream of chicken soup, corn, peas and carrots, butter, white pepper, diced yellow onion, and buttermilk biscuits.
Helpful Kitchen Tools
I will give easy instructions for making a smaller quantity below as well.
Begin by boiling the chicken breasts in 4 cups of water with ½ of your diced onion until they are fork-tender (this will be around 20 minutes).
Remove the chicken from the water, keeping the water for later. Strain the onion out of the water with a colander or strainer, and let it cool.
Next you’ll brown the other half of your diced onions in the butter until they’re soft (around 8 minutes).
Then you take the cans of mushroom soup, chicken soup, the browned onion, and the white pepper and combine all of that in a big bowl.
Then you add about 1/2 (2 cups) of the chicken broth (the leftover water you boiled the chicken in) to thin out the soup mixture.
After that you open up the can of peas and carrots and the corn, and drain the liquid out of them, then pour that into the soup mix as well.
By now the chicken breasts should have cooled down enough that you can cut them up into bit-sized pieces for the chicken pot pie mix.
The chicken goes into the soup mix as well. Just stir it all together and make sure it’s evenly mixed up.
All of the soup mix then goes into a deep greased 13×9 inch pan.
For the topping, you take the biscuits out of the can and flatten them out (you can use either a rolling pin or your hands).
Then stick the biscuits on the top of the chicken soup mix, till they’re covered.
Then you just bake the chicken pot pie in the oven at 300 degrees Fahrenheit for around 20 minutes, and the top should be golden brown.
Enjoy!
Ingredients
- 3 or 4 large chicken breasts
- 2 cans of Cream of Mushroom soup
- 1 can of Cream of Chicken soup
- 1 medium yellow onion diced
- 1 can of Peas and Carrots
- 1 can whole kernel corn
- 2 tablespoons butter
- ½ teaspoon white pepper can use black
- 1- 8 count Buttermilk Biscuits canned
Instructions
- Begin by boiling the chicken breasts in 4 cups of water with ½ of your diced onion until they are fork-tender (this will be around 20 minutes).
- Remove the chicken from the water, keeping the water for later. Strain the onion out of the water with a colander or strainer, and let it cool.
- Next you’ll brown the other half of your diced onions in the butter until they’re soft (around 8 minutes).
- Then you take the cans of mushroom soup, chicken soup, the browned onion, and the white pepper and combine all of that in a big bowl. Then you add about 1/2 (2 cups) of the chicken broth (the leftover water you boiled the chicken in) to thin out the soup mixture.
- After that you open up the can of peas and carrots and the corn, and drain the liquid out of them, then pour that into the soup mix as well.
- By now the chicken breasts should have cooled down enough that you can cut them up into bit-sized pieces. The chicken goes into the soup mix as well. Just stir it all together and make sure it’s evenly mixed up.
- All of the soup mix then goes into a deep greased 13x9 inch pan.
- For the topping, you take the biscuits out of the can and flatten them out (you can use either a rolling pin or your hands). Then stick the biscuits on the top of the chicken soup mix, till they’re covered.
- Bake at 300 for 20 minutes, or until biscuits are browned.
I love a pot pie. When we were little we ate the individual frozen pot pies and I still eat them when I get a chance. I don’t make this often, but reading this post, makes me want to fix one soon.
Christy, since you don’t like pot pies, I guess you didn’t try Paula Deen’s at her restaurant. It was probably the most delicious pot pie I have ever eaten. yum!
About your story, I like the story and you are right, it is very symbolic of TV and life today. I was watching Little House one night this week and my daughter, who is 23, came in and asked me how old I was. She thought I was too young to be watching that old show. lol
I use veg-all sometimes but usually I keep a freezer bag going in the freezer and each time I have left over vegs. I add to the bag then when full or if not add a can to make the chicken pot pie.
I have used this recipe for years using the veg-all too. My family thinks I’m a fabulous cook and have no idea how easy this really is!!
I love chicken pot pie, but since I live by myself, it is hard to eat a whole one. Guess I could share it with friends or family though.
@Jean – I am just wonderin’….perhaps the way it is made with the recipie using canned biscuits — just maybe you could cut/slice it into individual portions and freeze them and that way you could have yourself some homemade chicken pot pie when you craved it!! It looks delish!!!
Dee, you’re brilliant!
This is the way I make my pot pie, but I prefer a pie crust on mine and I have fallen in love with your Mix-in-the-Pan recipe, so I whip up a bit of that and lay it on top. Boy Howdy! Good eat’s y’all! In, fact…this is what we’re having tonight for supper! Can hardly wait! I’m still in shock that you don’t like pot pie, Christy! But, I reckon I’ll get over it!
I cannot believe you used canned vegetables. All the advice given these days says not to eat canned stuff and here you are using things in cans. But you take the time to make biscuits from scratch instead of using premade biscuits in cans. I would rather use frozen vegetables instead of canned ones. The idea of using the water used to cook the chicken to thin the soup is a good idea. That saves the nutriants that would have gone down the drain.
I’m just a shocking person that way 🙂 The biscuits aren’t from scratch, either. I do appreciate Chef Lewis’s kindness in taking the time out of his day and schedule to share his recipe with us though, as I’m sure you do as well. Chef specifically designed this recipe for convenience, keeping in mind that many families may not have a lot of freezer space as you and I are blessed to have. I always encourage others to make any and all Southern recipes their own to suit their tastes and there family and I appreciate you being here 🙂
Gratefully,
Christy
This looks so yummy and It’s easy to fix to boot! Can’t wait to try this! Hopefully, I won’t eat it all when I do! ;D
Thanks for the wonderful recipe Chef Lewis! 😀