I grew up eating chicken pot pies from the freezer section at the grocery store. They were an easy week night meal for my mom to pop in the oven, and we loved them! Plus they were cheap!
Chicken pot pie is the ultimate comfort food in my opinion. I loved the crust and warm gooey filling these frozen pot pies offered. But when we switched to a more natural lifestyle I started reading labels, and I quickly learned that these pot pies were not really all that good for me.
However, I didn’t want to lose my comfort food. I set out to create a chicken pot pie recipe we could enjoy while also nourishing our bodies with healthy ingredients.
Insert: Homemade Chicken Pot Pie.
I experimented with several different methods for making homemade chicken pot pie, but they were all too difficult. I’m all about quick and easy in the kitchen. If there is a lot of technical measurements, or even much baking involved, I will fail. And fail miserably. It’s just the way God made me I’ve decided.
Yet I still wanted Chicken Pot Pie. I wanted the gooey middle with the crisp breading on top and all this without a lot of work. I kept going back to the drawing board and experimenting until it dawned on me that it doesn’t really have to be a pie. So I guess technically this isn’t a pot pie recipe, but it is chicken and it involves a pot … so yea. Maybe Homemade Chicken Pot … Something.
Like I said, I don’t do technical stuff and I’m terrible at naming recipes. BUT I can tell you that regardless of what you call this, you’ll feel as though you’re eating Chicken Pot Pie and you won’t even notice that it’s not the correct technical term. It’s good. Really good. It’s healthy, filling, easy to make, and comforting, which is exactly what we want our food to be. Right?
So without further ado, go try this recipe at your next dinner and see if you don’t love it as much as we do!
Homemade Chicken Pot Pie Recipe
For Chicken Pot Pie Filling:
- 1 – 2 lbs of cooked chicken (I keep shredded chicken on hand in my freezer)
- 16 oz mixed veggies (we use frozen)
- 1 onion, chopped fine
- 1 stalk celery, chopped fine
- 3 cups chicken broth
- 1/2 cup flour
- 6 Tablespoons butter
- 1/2 cup heavy cream
- 1 T salt
- 1 teaspoon pepper
- 1/3 cup dried parsley
1. Preheat oven to 400 degrees Fahrenheit. Melt butter in a large stock pot over medium-high heat.
2. Add onions and celery to pot and cook until the onions are translucent and celery softened.
3. Add flour and stir constantly for 1-2 minutes.
4. Add broth along with cooked chicken and remaining veggies to flour mixture. Bring to a boil.
5. Turn heat back to medium and let your broth mixture low boil until thickened. Stir frequently.
6. Add salt, pepper and parsley to the broth. Stir mixture to combine.
7. Stir in heavy cream and turn heat back to medium-low. Let the mixture simmer while you prepare the biscuits.
I use 100 days of real food’s recipe for biscuits, but any biscuit recipe you like will work.
8. Once you have your biscuit dough prepared, pour the pot pie filling into a large baking dish. This is what I use.
9. Layer your biscuit dough on top of the pie filling, overlapping and arranging until the pie filling is completely covered.
10. Pop the dish into the oven for 20 minutes or until biscuits are brown and cooked through.
Looking for another recipe like this one? Try our Bean & Veggie Pot Pie recipe. This meal is super frugal, but very filling! It’s a family favorite!
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