Chicken potpie is warm comfort food for cold weather



Cold snowy weather calls for warm comfort food.

I’m not a fan of cold weather, nor of snow, however, I’m a HUGE fan of comfort food. It makes the winter weather better!

I was looking for some comfort food last weekend and decided on trying chicken potpie. I found a recipe that has biscuits instead of crust on top and bottom. It looked good and different. I like different.

It turned out to be very good. The biscuits are nice and light, the warm gravy and vegetable has a delicious flavor, and of course the chicken came out very tender. Definitely comfort food at its finest. We loved it!

The only thing I will change when I make this again (and yes, I will be doing just that) I would add about a cup to a cup and a half of diced potatoes. Some chicken pot pie recipes call for potatoes and some don’t, in my opinion this one needs some potatoes.

This recipe is a little involved, however it sure is worth the effort. It calls for a broiler/fryer chicken, but you could just use a rotisserie chicken, or I just used about 2 lbs. of chicken breast and I diced it.

It makes a nice full 13×9 baking dish full, and it’s just as wonderful as leftovers.

I served it with coleslaw and the next day, I served it with a salad. The coleslaw seemed to complement the potpie the best!

Chicken Potpie

1 broiler/fryer chicken (3 to 4 lbs.) I used about 2 lbs. of diced chicken breast, you can also use rotisserie chicken.

4 cups water

3 medium carrots, diced.

2 medium onions, diced.

4 teaspoons chicken bouillon granules

1 bay leaf

½ lb. whole fresh mushrooms sliced

2 celery ribs, diced.

3 tablespoons butter

5 tablespoons flour

½ cup milk

1 cup frozen peas

1 teaspoon dried basil

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic powder


1 ½ cups flour

2 teaspoons baking powder

¼ cup sugar

¼ teaspoon salt

5 tablespoons shortening (I used butter flavored Crisco)

½ cup milk


Place the chicken, water, carrots, onions, bouillon, and bay leaf in a Dutch oven, bring to a boil, reduce heat, cover and simmer for 25 minutes. Add mushrooms and celery, simmer 15 minutes longer or until chicken is tender.

Remove chicken, strain broth reserving vegetables. Set aside 2 cups broth. Discard bay leaf. Remove bones if you used a whole chicken and cut up into bite sized pieces.

In a Dutch oven, melt butter and stir in flour until smooth, add milk and reserved broth. Bring to a boil and cook and stir for 2 minutes or until thickened. Stir in the chicken, cooked vegetables, peas, and basil, garlic salt and pepper. Pour into a greased 13×9 inch baking dish.

For biscuits, in a large bowl, combine the flour, baking powder, sugar and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface, knead 8 to 10 times. Pat or roll out to about ½ inch thickness, cut to fit the 13×9 baking dish. I just pulled it apart and put it on top of the chicken mixture.

Bake uncovered at 400 degrees for 25 minutes or until golden brown.


No posts to display