Chicken Pot Pie

As promised yesterday, here's the recipe for my Chicken Pot Pie.    In the area of the country where we live now, I think it may be better known as Chicken & Biscuits, but I’m really not sure.  Look it over and let me know what those around your dinner table would dub this pot of supper goodness!  The combination of the  smokin’ deal on chicken this week, the fresh carrots and the cooler mornings, I decided to make what I knew growing up as Chicken Pot Pie.

A note on the biscuits:  there is no wrong way.  I’ve included the biscuit batter recipe I use, and it’s very easy and hard to mess up.  But, if you prefer a boxed biscuit mix, that will work, so will the pre-made biscuits from the refrigerator section of the grocery store if you prefer those. Take your pick, throw the biscuits on top and bake it up.  Enjoy!

The Chicken Pot Pie recipe below is for one casserole dish.  When I made it this week, rather than cooking it in the oven as the directions call for, I made a triple batch of the filling in my Crock-Pot.  Once the filling was done, I transferred one batch to the casserole dish and two batches to freezer containers.  Later this fall, I can thaw, add biscuits and bake the Pot-Pie and have dinner ready in a fraction of the cooking time.

Thriving Mama’s Chicken Pot Pie

1 pound Chicken meat chopped or shredded (I prefer boneless/skinless chicken breast, but any will work)

1 cup Chicken Broth

2 cups chopped Carrots

1 cup frozen Corn

2 cups diced Potatoes

2/3 cup chopped Onion

1-10.5 oz can of Cream of Chicken Soup

½ teaspoon Black pepper

1 teaspoon Thyme

Biscuit Topping:

2 cups Flour

1 Tablespoon Baking Powder

2 teaspoons Sugar

½ teaspoon Cream of Tartar

½ cup melted Butter

1 cup Milk

Oven Directions:

1. Combine all ingredients (excluding Biscuit Topping) and place in a two-quart oven dish.


2. Cover and allow to cook 45-60 minutes at 375, or until vegetables become tender and chicken is cooked through.


3. Combine biscuit topping ingredients, mixing the dry ingredients first then adding the butter and milk.


4. Remove filling from the oven and drop spoonfuls of biscuit batter on top of the filling.


5. 


6. Return to the oven and cook 25-30 minutes or until the biscuits are golden brown.  Allow to stand 5 minutes and serve.

Crock-Pot Directions:

1. Combine all ingredients (excluding Biscuit Topping) and place in a slow cooker.      


2. Cover and allow to cook on high until mixture is bubbly (2-3 hours) then reduce to low until vegetables become tender and chicken is cooked through (additional 3-4 hours).  If you over cook it, the condensed soup will separate and you will lose the “creaminess” of the filling.  If you will not be around to tend to the crock-pot, cook on low.      


3. Combine biscuit topping ingredients, mixing the dry ingredients first then adding the butter and milk.


4. If you have a removable crock in your crock-pot, carefully drop spoonfuls of biscuit batter on top of the filling.  Otherwise, transfer the filling to oven-safe bakeware and add biscuits.  Place in oven cook 25-30 minutes or until the biscuits are golden brown.  Allow to stand 5 minutes and serve.

Click here for a printable version of this recipe.

10/28/2010 Update: This is an easy recipe to take to a friend, cook one for you and one for them-all in one pot so it's easy clean up too!  This Chicken Pot pie is great comfort food with all the food groups involved!  (Linked up at The Ultimate Recipe Swap)