Denise's Chicken Pot Pie

READY IN: 1hr 20mins
Recipe by Kahri Lynn

Wonderful Chicken Pot Pie recipe. Brought to my family, when I was sick by a friend. She used leaf cookie cutters for the biscuits and they looked so pretty on top!

Top Review by sparkle_eyes

Made for Freezer Tag 2008. This recipe was just okay to me. It wasn't bad, but I feel like something is missing. I forgot to get fresh parsley so I used some dried and dried rosemary. I think I would have liked it better if the sauce was more flavorful. I tend to like food that has a pretty strong flavor/spices, so if you enjoy less flavors this might be a great recipe for you. The combination of vegetable and chicken is really good! This froze well. I made as directed through step 8 and then froze. When I wanted to serve, I let it defrost in the refrigerator for about 7 hours. It was still quite frozen and took a long time to bake--I took it out after 40 minutes, but it really wasn't quite hot enough. If I had remembered to take it out earlier, I think it would have been fine and taken 20-30 minutes to bake.

Ingredients Nutrition

Directions

  1. Put stock in large pot, with parsley, onion, celery, potato, carrots and beans.
  2. Cook until tender.
  3. Add peas.
  4. Blend flour with water; add to pot stirring until broth thickens, about 5 minutes.
  5. Add meat to pot; turn off heat.
  6. Meat will warm while you make biscuits.
  7. Put chicken mixture in a casserole pan.
  8. Top with biscuits.
  9. Bake at 450 for 15 minutes.
  10. Reduce heat to 350 and continue to bake until biscuits are done.
  11. (again I just sort of toss the works into the oven and cook on whatever temperature I feel like using until biscuits are done. This recipe is very forgiving.).

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