Chicken Pot Pie

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:

1. 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.
2. 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.
3. 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

• Large Pot
• Stainless Steel Colander
• 9×13 Baking Dish

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! 

Chicken Pot Pie

A delicious Chicken Pot Pie from one of the head chef's at UNA's Culinary Department

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Main Course

Cuisine: American

Keyword: chicken

Servings: 4

Calories: 412kcal

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.

To make less, use 1-2 chicken breasts and take away one can of cream of mushroom soup. Cook it in a 9x13 pan as directed.

Recipe from Chef Lewis and the University of North Alabama Culinary Department

Nutrition

Calories: 412kcal

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