Monthly Archives: January 2011

The Humble Chicken Pot Pie

I was in the mood for chicken pot pie one week so I went to the ever-trusty  There I found a recipe that looked very promising…over 126,000 people had saved it, it had a five star rating, and it was made from scratch!  But oops there must have been a typo.  How could it be made from scratch but call for store-bought pie crust?  Shameful.  If I’m going to make something from scratch I’m going to do it the right way.  So here is the most delicious chicken pot pie I’ve ever made…from scratch.

Chicken Pot Pie

  • 1 pound skinless, boneless chicken breast halves – cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 (9 inch) unbaked pie crusts crust recipe below
  1. Preheat oven to 350 degrees F (220 degrees C.)
  2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
  3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
  4. Place the chicken mixture in pie pan. Pour hot liquid mixture over. Cover with biscuits, overlapping if necessary.
  5. Bake in the preheated oven for 30 to 35 minutes, or until biscuits are golden brown and filling is bubbly. Cool for 10 minutes before serving.


I used the basic rolled biscuits recipe from The Joy of Cooking.

Whisk together thoroughly in a large bowl:

  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 to 3/4 tsp salt

Drop in:

  • 5-6 tbsp cold unsalted butter, cut into pieces

Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat and separate them as you work.  For biscuits with crunchy edges and a flaky, layered structure, continue to cut in the butter until the largest pieces are the size of peas and the rest resemble breadcrumbs.  For classic fluffy biscuits, continue to cut in the butter until the mixture resembles coarse breadcrumbs.  Do not allow the butter to melt or form a paste with the flour.  Add all at once:

  • 3/4 cup milk

Mix with a rubber spatula, wooden spoon, or fork just until most of the dry ingredients are moistened.  With a lightly floured hand, gather the dough into a ball and knead it gently against the sides and bottom of the bowl 5 to 10 times, turning and pressing any loose pieces into the dough each time until they adhere and the bowl is fairly clean.

Transfer the dough to a lightly floured surface.  With a lightly floured rolling pin or your fingers, roll out or pat the dough 1/2 inch thick.  Cut out 1 3/4- to 2-inch rounds with a drinking glass or biscuit cutter dipped in flour; push the cutter straight down into the dough and pull it out without twisting for biscuits that will rise evenly.  You can reroll the scraps and cut additional biscuits.

So on a cold winter day you have an easy, delicious, made-from-scratch meal!