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Old-Fashioned Chicken Pot Pie: A Hug in a Dish

There’s something profoundly comforting about a dish that feels like a warm embrace, and for me, that dish is unequivocally old-fashioned chicken pot pie. I remember my grandmother’s kitchen, perpetually scented with simmering broth and baking pastry, and the sheer anticipation that would build as this golden-crusted marvel emerged from the oven. It wasn’t just a meal; it was an event, a promise of savory goodness and flaky delight. Years later, whenever the world feels a bit too chaotic, I find myself drawn back to this recipe, a delicious anchor to simpler times and cherished memories.

Recipe Overview

Prep Time: Approximately 30 minutes
Cook Time: Approximately 35 minutes
Total Time: Approximately 1 hour 5 minutes
Servings: 6
Yield: 1 pie
Dietary Type: Comfort Food Classic

Ingredients

This classic recipe requires a bit of thoughtful preparation, but each step contributes to the rich, layered flavor and comforting texture that makes this pot pie so special.

For the Chicken and Vegetables:

1 (4 lb) broiler chicken
2 cups chicken broth (for poaching)
2 medium carrots, halved crosswise
2 medium onions, peeled
1 bay leaf
6 ounces small fresh mushrooms, halved crosswise
3 stalks celery

For the Filling:

3 tablespoons butter
1/4 cup flour, plus 2 teaspoons flour (for thickening)
2 cups chicken broth (for the filling)
1/2 cup heavy cream
1 teaspoon poultry seasoning
1 cup frozen peas
1 teaspoon salt
The cooked chicken meat and chopped vegetables from above

For the Biscuit Topping:

1 1/2 cups flour
2 teaspoons baking powder
1 1/4 teaspoons granulated sugar
1/4 teaspoon salt
1/4 cup Crisco shortening, plus 2 teaspoons Crisco shortening
1/2 cup milk

Equipment Needed

Large Dutch oven or heavy-bottomed pot
Sharp knife
Cutting board
Slotted spoon
Medium saucepan
Whisk
Measuring cups and spoons
Medium bowl (for biscuit dough)
Forks or pastry blender
Wooden spoon
9-inch pie plate or similar baking dish
Baking sheet (optional, to catch drips)

Instructions

The journey to a perfect chicken pot pie begins with tender, flavorful chicken and perfectly cooked vegetables. Following these steps will ensure a delightful result.

Poach the Chicken and Aromatics: In a large Dutch oven or heavy-bottomed pot, combine the 4 lb broiler chicken, 2 cups chicken broth, halved carrots, peeled onions, bay leaf, and celery. Add enough water to generously cover all the ingredients.
Initial Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium, cover the pot, and simmer for 20 minutes.
Add Mushrooms: After the initial 20 minutes of simmering, add the halved mushrooms to the pot.
Continue Simmering: Simmer for another 10 minutes, or until the chicken and vegetables are cooked through.
Prepare the Chicken and Vegetables: Carefully remove the chicken and vegetables from the pot using a slotted spoon. Allow the chicken to cool enough so you can handle it. Once cool, remove the skin from the chicken and pull the meat from the bones. You should aim for about 4 cups of shredded or chopped chicken meat. Coarsely chop the cooked vegetables (carrots, onions, celery, and mushrooms).
Start the Filling Base: In the same Dutch oven (or a medium saucepan if you prefer), melt the 3 tablespoons of butter over low heat.
Create the Roux: Stir in 1/4 cup plus 2 teaspoons of flour into the melted butter. Cook, stirring constantly, for about 3 minutes, allowing the flour and butter to bubble and form a paste, which will cook out the raw flour taste.
Add Liquids for Filling: Gradually stir in the 2 cups of chicken broth and the 1/2 cup of heavy cream.
Thicken the Filling: Cook over medium heat, stirring constantly, until the mixture thickens to a gravy-like consistency.
Add Seasonings and Proteins: Stir in the 1 teaspoon of poultry seasoning, the 1 cup of frozen peas, the prepared cooked chicken meat, and the chopped vegetables. Add the 1 teaspoon of salt and stir everything together to combine. Taste and adjust salt if needed.
Preheat the Oven: Preheat your oven to 400 degrees F (200 degrees C).
Assemble the Pie (Part 1): Pour the hot chicken and vegetable filling into a 9-inch pie plate or a similar oven-safe baking dish.
Begin Baking the Filling: Place the filled pie dish on a baking sheet (to catch any potential drips) and bake in the preheated oven for 20 minutes. This initial bake helps to heat the filling through and set it slightly before the biscuit topping is added.
Prepare the Biscuit Dough: While the filling is baking, in a medium bowl, mix together 1 1/2 cups flour, 2 teaspoons baking powder, 1 1/4 teaspoons granulated sugar, and 1/4 teaspoon salt.
Cut in the Shortening: Add the 1/4 cup of Crisco shortening to the dry ingredients. Cut in the shortening using two forks or a pastry blender until the mixture resembles coarse crumbs. Then, cut in the additional 2 teaspoons of Crisco shortening in the same manner.
Add Milk: Stir in the 1/2 cup of milk until a soft dough just begins to form. Be careful not to overmix.
Shape the Dough: Turn the dough out onto a lightly floured surface. Pat the dough to about 1/2 inch thickness.
Cut Biscuits: Cut the dough into biscuits. You can use a biscuit cutter or a knife.
Top the Pot Pie: Carefully remove the partially baked pot pie from the oven. Arrange the cut biscuits on top of the hot chicken pie filling, leaving a little space between them as they will expand.
Final Bake: Continue to bake for about 15 minutes more, or until the biscuits are golden brown and cooked through. The filling should be bubbly around the edges.

Expert Tips & Tricks

Broth is Key: Using the poaching liquid for both cooking the chicken and forming the base of your filling adds a depth of flavor that simply can’t be replicated with store-bought broth alone. Don’t discard that aromatic liquid!
Roux Mastery: The key to a silky smooth gravy is cooking the flour and butter together for those crucial 3 minutes. This process, known as creating a roux, not only thickens but also toasts the flour, removing any raw, starchy taste. Keep stirring to prevent scorching.
Biscuit Perfection: Overworking biscuit dough is the nemesis of a tender crumb. Mix just until the dough comes together, and handle it as little as possible when shaping and cutting. A light touch yields light, fluffy biscuits.
Baking Sheet Assurance: Always place your pot pie on a baking sheet, even if you’re confident in your pie dish. A bubbling pot pie is a delicious sight, but a messy oven is not!

Serving & Storage Suggestions

Serve your magnificent old-fashioned chicken pot pie piping hot, with the golden biscuits offering a delightful contrast to the rich, creamy filling. A simple green salad or some steamed green beans would be a perfect accompaniment, cutting through the richness of the pie. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place a portion in an oven-safe dish and warm in a 350°F (175°C) oven until heated through. You can also gently reheat individual portions on the stovetop over low heat.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1080.6 kcal
Calories from Fat	70.6 g	108%
Saturated Fat	24.5 g	122%
Cholesterol	272.3 mg	90%
Sodium	1197.5 mg	49%
Total Carbohydrate	43.2 g	14%
Dietary Fiber	4 g	16%
Sugars	6.3 g	25%
Protein	65.9 g	131%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is a cherished classic, feel free to adapt it to your preferences!

Vegetable Medley: Feel free to add other vegetables to the filling. Diced potatoes, parsnips, or even a handful of fresh spinach wilted in at the end can be wonderful additions.
Herbal Infusion: A sprig of fresh thyme or rosemary added during the poaching of the chicken can impart subtle, lovely aromatic notes.
Crustless Wonder: For a lighter option, skip the biscuit topping and serve the creamy chicken and vegetable filling over a bed of mashed potatoes or rice.
Pre-Cooked Chicken: If time is of the essence, you can use about 4 cups of shredded rotisserie chicken. Ensure it’s added after the gravy has thickened to prevent it from drying out.

FAQs

Q: Why is my chicken pot pie filling not thick enough?
A: Ensure you cooked the flour and butter mixture (roux) for at least 3 minutes to cook out the raw flour taste. Also, make sure the liquid was added gradually and stirred constantly while cooking to thicken properly.

Q: Can I make the biscuit dough ahead of time?
A: It’s best to make the biscuit dough just before you’re ready to top the pie. Overworking or letting it sit too long can result in tougher biscuits.

Q: What kind of chicken is best for this recipe?
A: A 4 lb broiler chicken is ideal as it yields tender meat and good flavor for poaching. You can also use parts like thighs and breasts, adjusting cooking time as needed.

Q: Can I use a pre-made pie crust?
A: This recipe is specifically designed for a biscuit topping, which provides a delightful texture contrast. Using a pre-made pie crust would significantly alter the classic character of this dish.

Q: How do I know when the biscuits are fully cooked?
A: The biscuits should be puffed up, golden brown on top, and cooked through. You can insert a toothpick into the center of a biscuit; if it comes out clean, they are done.

Final Thoughts

This old-fashioned chicken pot pie is more than just a recipe; it’s an invitation to slow down, savor the process, and create something truly heartwarming. The aroma that fills your kitchen as it bakes is a promise of the pure, unadulterated comfort that awaits. Gather your loved ones, dim the lights, and let the golden crust and savory filling work their magic. Don’t hesitate to share your culinary triumphs and any delightful variations you discover – your feedback is always welcomed. Enjoy this timeless classic, a true testament to the enduring power of good food and good company.

Old-fashioned Chicken Pot Pie Recipe