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Chicken pot pie is just good comfort food. Who doesn’t like a casserole filled with loads of shredded chicken and veggies cooked in a flavorful chicken gravy and topped with tender biscuits?
A plateful of chicken pot pie is a great dinner on any night but it especially hits the spot on a cold, blustery day. Serve it with a side garden salad, fruit salad, homemade apple sauce or roasted asparagus for a satisfying meal.
I normally top this casserole with a biscuit per serving for the hubby and myself. Load it up with biscuits or top it with pie crust instead and you have a great casserole to take to a potluck meal.
Chicken pot pie is a favorite at my house and hopefully it will be at yours as well.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
Gravy
- Unsalted chicken broth or stock
- Dijon mustard
- Poultry seasoning
- Salt
- Pepper
- Cornstarch
- Water
Chicken Pot Pie
- Shredded chicken breast/thighs
- Frozen diced hash browns or O’Brien hash browns – I used the O’Brien ones.
- Frozen corn
- Frozen peas
- Onion
- Celery
- Bell pepper – I used a red one.
- Garlic Powder
- Onion powder
- Poultry seasoning
- Pepper
- Salt to taste
Biscuits
- King Arthur 00 flour or flour of choice
- Thickened plain non fat yogurt
- Baking powder
- Baking soda
- Garlic powder
- Salt
Making the Pot Pie
Gravy
- Mix the water and cornstarch to make a slurry and set aside.
- Place the chicken broth in s sauce pan along with the poultry seasoning, salt, pepper and Dijon mustard. Stir to incorporate the ingredients and heat to a boil.
- Lower the heat and let the broth simmer and gently boil. Add the cornstarch slurry to the broth while stirring. Continue to stir the gravy and let it gently boil for another few min. so it thickens. Remove the gravy from the heat and set aside.
Biscuits
- Place the flour in a mixing bowl. Add the baking powder, baking soda, garlic powder and salt to the flour and combine everything with a fork.
- Add the thickened plain non fat yogurt to the flour mixture. Use a fork to incorporate the yogurt into the flour.
- If you have trouble working the last bit of flour into the dough, add a table spoon of skim milk or your favorite dairy product to the bowl and incorporate the milk and last bit of flour into the dough. Set aside.
Pot Pie
- Spray a casserole dish with Pam. Place the frozen hash browns in the casserole dish and microwave briefly to partially cook them.
- Chop the onion, celery and bell pepper and microwave until tender. Transfer them to the casserole dish and spread over the hash browns.
- Briefly microwave the frozen corn and peas to partially cook them. When done transfer them to the casserole dish and spread over the celery, onions and bell pepper.
- Mix all the veggies together in the casserole dish and sprinkle with a portion of the garlic power, onion powder, poultry seasoning, pepper and salt to taste and mix together again.
- Spread the shredded chicken over the veggies in the casserole. Sprinkle the remaining spices over the chicken and then mix the chicken in with the veggies.
- Ladle the gravy over the casserole, reserving a cup for left overs.
- Mix the chicken, veggies and gravy together and spread into an even layer in the casserole dish.
- Use a scooper and drop six portions of the biscuit dough on top of the pot pie.
- Bake the pot pie until it is hot, the gravy is bubbling and the biscuits are golden brown.
- Remove the casserole from the oven when done. Spoon up and enjoy.
- Refrigerate leftovers. Add a few spoonfuls of the reserved gravy to the pot pie before reheating. I found that the casserole absorbs a lot of the gravy when refrigerated.
Serving Ideas
- A nice size piece of chicken pot pie is a hearty and filling dinner. A smaller piece makes for a nice lunch.
- Chicken pot pie pairs well with a side garden salad, coleslaw, fruit salad or some apple sauce.
- You can change the pot pie up by covering it with a top pie crust instead of biscuits.
WW 1 pt without biscuit, 2 pt with biscuit, makes 5 servings of pot pie
Note: There are 5 servings in this chicken pot pie. There are four nice size servings and 2 smaller servings that together make up the fifth full size serving. I serve the 2 smaller pieces for lunch with fresh fruit for the hubby and myself.
Servings: 5 servings
Calories: 246.4kcal
Equipment
- casserole dish
- sauce pot
- ladle
- Wooden spoon
- mixing bowl
- large cookie scooper
- measuring spoons
- microwaveable bowl
- strainer and a bowl
- coffee filter
Ingredients
Gravy
- 32 oz unsalted chicken broth
- 1 tbsp Dijon musytard
- ½ tsp salt
- ⅓ c water
- 4 tbsp cornstarch
Biscuits
- 1¼ c King Arthur 00 flour or your favorite flour
- 1 c plain non fat yogurt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp garlic powder
- ¼ tsp salt
- 1 tbsp skim milk or your favorite dairy
Chicken Pot Pie
- 16 oz shredded chicken breasts/thighs
- 1 c frozen diced hash browns or O'Brien style
- ⅔ c chopped onion
- ⅔ c chopped bell pepper, your choice of color
- ⅔ c chopped celery
- ¾ c frozen corn
- ¾ c frozen peas
- 1½ tsp garlic powder, divided
- 1½ tsp onion powder, divided
- ¾ tsp poultry seasoning, divided
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 350℉.
Making the Gravy
- Place ⅓ c water in a bowl along with the 4 tbsp of cornstarch. Mix to make a slurry and then set aside.
- Put the unsalted chicken broth in a sauce pot. Add the Dijon mustard, poultry seasoning and salt to the broth and stir to combine. Heat over medium heat and bring to a boil.
- Once the broth is boiling, lower the heat and simmer the broth maintaining a gently boil. Add the cornstarch slurry to the boiling broth as you continuously stir the broth. Let the gravy boil for another 2-3 min allowing the cornstarch to cook and the gravy to thicken. Remove the gravy from the heat and set aside.
Mixing the Biscuit Dough
- Place the plain non fat yogurt into a coffee filter lined strainer set into a bowl and let it sit to thicken for 30 min.
- Place the King Arthur 00 flour into a mixing bowl. Add the garlic powder, baking powder, baking soda and salt to the flour. Use a fork and combine all the dry ingredients.
- Add the thickened yogurt to the dry ingredients. Use a fork or wooden spoon and incorporate the yogurt into the flour mixture. In you have a small amount of flour that you cannot incorporate into the dough, add 1 tbsp of skim milk or your favorite dairy and mix with the remaining flour and incorporate into the dough. Set the dough aside.
Making the Chicken Pot Pie
- Spray the casserole dish with Pam. Place the frozen diced hash browns into the casserole dish. Microwave on high for 90 sec to partially cook the potatoes.
- Chop the onion, celery and bell pepper. Place these chopped veggies in a microwaveable bowl. Microwave on high for 60 sec until they are tender. When they are done transfer them to the casserole and spread them over the hash browns.
- Place the frozen corn and peas into a microwaveable bowl and microwave on high for 90 sec. When done transfer to the casserole and spread over the hash browns and other veggies.
- Use a fork and mix all the veggies in the casserole together. Sprinkle ½ tsp of garlic power, ½ tsp onion powder, and ¼ tsp of poultry seasoning over the veggies. Then mix again to incorporate the seasonings into the veggies.
- Spread the shredded chicken over the veggies in the casserole dish. Sprinkle 1 tsp of garlic powder, 1 tsp of onion powder, ½ tsp of poultry seasoning and a few shakes of black pepper over the chicken layer. Mix the chicken and seasonings into the veggies. Taste and add salt if needed and adjust the other seasonings to suit your taste.
- Smooth out the ingredients in the casserole dish. Ladle 3 c of the gravy over the top of the casserole. Use a fork and stir the gravy into the casserole contents. Place the extra cup of gravy into a plastic storage bowl and refrigerate for later use.
- Using a large cookie scooper, drop 6 scoops of biscuit dough over the surface of the casserole. Scoop the remaining dough onto a small cookie tray. The biscuit recipe makes 9 biscuits.
- Place the chicken pot pie casserole and the small cookie tray with the extra biscuits into the oven. Bake the casserole for 30 min. The biscuits will be golden brown. The extra biscuits on the cookie tray will bake in 18-20 min.
- Remove the extra biscuits when they are done and remove the chicken pot pie casserole when it is done baking.
- Spoon up the chicken pot pie and enjoy. Refrigerate the left overs. As the casserole sits in the refrigerate the contents absorb the gravy. When you warm up the leftovers, spoon some of the leftover gravy over them first.
Notes
The nutritional data for a serving of chicken pot pie is at the very bottom of the recipe card.
The nutritional data for each biscuit are below.
cal 71.1 kcal | fat 0.2 g | sat. fat 0 g | carb. 14 g | fiber 2.2 g | tot. sugar 2.0 g | protein 3.1 g | sodium 186 mg
Nutrition
Serving: 1serving | Calories: 246.4kcal | Carbohydrates: 21g | Protein: 30.2g | Fat: 2.6g | Saturated Fat: 0.6g | Sodium: 444mg | Fiber: 2.4g | Sugar: 3.2g
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