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  • thepolishedpineapple

Easy Chicken Pot Pie

The past few weeks it has been starting to look and feel like winter in Raleigh. With that being said, give us all the warm, comfort foods. I came across this recipe by Six Sisters' Stuff on Pinterest knew I had to make it. I am so glad I did because it so easy, yet so delicious. I made a few tweaks by using rotisserie chicken and added celery. This is such a great meal to make on a cold winter night. It is the perfect hearty dinner that won't leave you or your crowd hungry! Enjoy!


Natalie & Ashley


2 Tablespoons vegetable oil

1 onion (chopped fine)

1/2 cup carrots (diced)

1/2 cup broccoli (chopped)

1/2 cup cauliflower (chopped)

3/4 cup frozen peas (thawed)

Salt and pepper, to taste

4 Tablespoons butter

1/2 cup flour

1 1/2 cups milk

2 cups low-sodium chicken broth

1 (10.5 ounce) can cream of chicken soup

1/2 teaspoon dried thyme

4 boneless skinless chicken breasts (cooked and shredded)

1 (16.3 ounce) package Pillsbury Grands Biscuits (8 count)


Preheat the oven to 400 degrees.In a large pan heat your oil on medium-high heat.Once the oil is hot, saute the onions, carrots, broccoli, cauliflower, and peas until tender, about 5-7 minutes. Season with salt and pepper to taste. Transfer cooked vegetables to a bowl with the chicken; set aside.Reduce the heat to medium and add the butter to the same pot. When melted, stir in the flour and cook, stirring constantly for 1 minute .Whisk in the milk, chicken broth, cream of chicken soup and thyme. Allow the sauce to come to a simmer and let it simmer for 1 minute to thicken. Season with salt and pepper. Turn off the heat and transfer the vegetables and chicken to the pot, stirring until the filling is well-combined. If the filling is too thick, stir in some extra chicken broth milk. Pour the filling into a 9 x 13 inch baking dish and bake for 18 minutes. Remove the dish from the oven (keeping the oven on and door closed) and top the filling with 8 biscuits (yes, raw biscuits). Return the baking dish to the oven and bake for an additional 10-12 minutes, until the biscuits are golden brown and the filling is bubbly. Cool for 5 minutes before serving.

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