30min Chicken Pot Pie

I crave chicken pot pie whenever it’s cold outside. But not any old chicken pot pie, HOMEMADE chicken pot pie with a flakey crust. This recipe includes a quick alternative to a homemade pie crust to make in a pinch during the week. If you’d like to make homemade pie crust instead, click here for a easy recipe. Don’t forget to make a bottom AND a top.

Some “quick” chicken pot pie recipes use chicken soup and frozen veggies for the filling of the pie. I tried this once and will never make it again. It tasted really salty and watered down. My recipe will show you how EASY it is to make your own pie filling and you’ll really be able to tell the difference in taste.

Recipe makes 2, 9 inch pies

Ingredients for pie:

  •  1 lb of raw chopped skinless chicken breast
  • 1 cup of sliced carrots
  • 1 cup of frozen peas
  • 1 cup of frozen corn
  • 1/2 cup chopped celery
  • 1/2 cup chopped yellow onion
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/4 teaspoon of celery seed
  • 1/3 cup of butter
  • 1/3 cup of flour
  • 1 3/4 cup of chicken broth
  • 2/3 cup of milk
  • 2 non-stick 9inch pie pans
  • 1 large sauce pan, 1 small sauce pan

Ingredients for pie:

  • 2 cup of Bisquick
  • 1 cup of milk
  • 2 eggs



  • Pillsbury buttermilk biscuits


  1. Preheat oven to 400 degrees
  2. Combine chicken, carrots, celery, peas, and corn in the large sauce pan. Cover with water, bring to a simmer, and simmer for 15 minutes. Drain, and set aside.
  3. In the small sauce pan, on medium heat, add the butter and onion over medium heat. Once the onion turns translucent, stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Stir until thickened (about 5 min).
  4. Split the chicken mixture, from step 1, between the two pie pans. Then, evenly distribute the mixture from step 2 between the two pies.
  5. Combine and whisk Bisquick with milk and eggs. Evenly distribute the mixture between the two pies. Make sure you really layer it on to create a biscuit like crust.  *If you’re using biscuits, assort them on top of the pie so that they are all touching.
  6. Put both pies in the oven for 30 minutes or until the crust is puffed up and flakey brown. Remove and serve


Happy Eating 🙂 xo


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