Recipe by carolinerenee
This is the best Chicken pot pie I've ever tasted! It takes time to prepare but well worth it.
Top Review by ChipotleChick
I must admit, that I only used the topping of this recipe (I made up the filling, my husband works at a restaurant where they serve chicken pot pie with the same kind of filling, so I made something a little different for the sake of his palate). But, the crust was DELISH! I had some leftover, so I rolled it out and cut it with my bat cookie cutter, and baked them for about 10-15 minutes. Will go great with the soup I am making tomorrow! If the crust is half as good as the pie recipe listed here, it must be incredible! Thanks for the great recipe!
- 1 1⁄2 cups sliced fresh mushrooms
- 1 cup red peppers or 1 cup green pepper
- 1 (4 ounce) can canned corn niblets, drained
- 1⁄3 cup butter
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 teaspoon paprika
- 3 cups chicken broth
- 1 tablespoon lemon juice
- 1⁄2 cup milk or 1⁄2 cup half-and-half
- 3 cups chopped cooked chicken
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon rubbed dried sage
- 1⁄2 teaspoon cumin seed
- 6 tablespoons shortening
- 3⁄4 cup milk
- 2 teaspoons light corn syrup (optional)
- 1 teaspoon water (optional)
Directions See How It's Made
- For Filling: In an oven going fry pan, cook mushrooms and peppers in 1 tbsp butter until tender.
- Take vegetables from pan.
- Melt remaining butter in fry pan; stir in flour and seasonings.
- Add chicken broth and milk; cook and stir until mixture boils and thickens.
- Stir in chicken, vegetables and corn and lemon juice.
- Keep hot in fry pan or 2 1/2 quart casserole dish.
- Sage biscuit topping: Combine flour, baking powder, salt, sage and cumin in a mixing bowl.
- Cut shortening in until crumbly.
- Add milk and mix until all flour is moistened.
- Shape into a ball and turn out onto a lightly floured surface.
- Roll or pat into an 8 inch circle.
- Cut into 6 wedges. It is optional to mix together the cornsyrup and water and brush on the crust before baking if you prefer crust to be crispier.
- Place wedges on top of chicken mixture, bake at 350 degrees for 35 to 45 minutes or until biscuit topping is done.