Monday, June 7, 2010

Chicken Pot Pie (as promised)

What’s better comfort food than chicken pot pie? It’s not fancy, it’s not gourmet. (Though it can be, I’m sure.) But it’s entirely satisfying. And when I make it, it couldn’t be easier. (See recipe below.)

I’m picky about my chicken pot pie, especially the crust on top. Because of my bread issue, I don’t love Bisquick. And so many people make a Bisquick crust for their pot pie. A pie crust is okay, though even that can sometimes be too “bready” for me. (I’ve been known to eat the filling out of pies with a regular pie crust and leave the crust. I’m supremely partial to a pie with a graham crack crust!) My sister-in-law was the first to introduce me to a cornbread topping for the crust on a pot pie, which I’m forever grateful for. Cornbread does not fall under the category of “bread” for me, as it is entirely different in taste & texture. And as far as cornbreads go, I love the sweet kind, like Famous Dave’s corn muffins. Yum.

My chicken pot pie, however, has a ‘flaky layers’ biscuit topping. I like these biscuits over buttermilk, which have a much more “bready” texture. I got my recipe from a friend we met in Cincinnati. (Thank you, Janice!! You don’t know how many compliments I’ve gotten and it’s all thanks to you!) It’s incredibly unhealthy but so creamy. My brother probably wouldn’t like it, since it so saucy. Almost like a chicken & biscuits rather than a chicken pot pie, but that’s what the recipe says, so I’ll keep calling it that. But almost everyone else loves it. And I will share the recipe with you, since it was so kindly shared with me! I have altered it a bit to make it my own, and I will also note that I’ve tried to use lower fat ingredient options before and the texture comes out less creamy and more grainy. (Sorry for the Weight Watchers folks!)

Cari’s Chicken Pot Pie

2-4 chicken breasts, cubed
¼ C margarine or butter
Minced onion to taste (I often use minced onion flakes, probably about 2 T)
2 cans cream of chicken soup
16 oz. sour cream
3 drops Tabasco sauce
Frozen mixed veggies (2-4 cups, depending on how many people you’re serving & how
thick you want your sauce)
1-2 tubes Pillsbury Flaky Layers biscuits (come in a 4-pack)
Parsley flakes, optional

Melt the butter/marg. in a large skillet on the stove. Add the chicken & minced onions. Stir & cook until chicken is no longer pink. Add soup, sour cream & Tabasco; mix well. Steam mixed veggies in microwave until tender (approximately 8 minutes). Stir veggies into mixture in skillet. When mixture is hot, pour into a 9x13 pan. Separate biscuits and spread on top of mixture. Sprinkle parsley flakes on top of biscuits as desired. Bake at suggested temp & time for biscuits, until the biscuits are golden brown. Serve immediately. Serves 4-6.


  1. Chicken Pot Pie is one of my no recipe ones, so it is always a bit different each time. Sometimes it's store bought crust, sometimes home made. Sometimes Bisquick biscuits or refrigerator ones. Sometimes homemade. I might have to actually follow a recipe and try yours next time.

  2. wow, my mouth is watering..such a wonderful comfort food....sounds good for my husband's twisted ankle. I'm making it tonight!