Old Fashioned Chicken Pot Pie
Old fashioned chicken pot pie is more than just a meal; it’s a warm hug on a plate, a nostalgic journey back to simpler times. There’s a unique comfort found in its creamy, savory filling cradled by a golden, flaky crust. This classic dish, often associated with cozy family dinners and grandmother’s kitchens, brings a sense of warmth and grounding to any table. Perfectly tender chicken, a medley of wholesome vegetables, and a rich, creamy sauce, all encased in a delightful biscuit topping, make this an unforgettable culinary experience.
When the aroma of an old fashioned chicken pot pie wafts through the kitchen, it’s a signal of pure comfort and deliciousness on its way. It’s the kind of meal that nourishes not just the body but also the soul, invoking feelings of peace and contentment. Today, we’re diving deep into creating this beloved classic, infusing it with mindful touches and wholesome ingredients that honor its heritage while fitting seamlessly into a balanced lifestyle.
What is Old Fashioned Chicken Pot Pie?
An old fashioned chicken pot pie is a cherished American comfort food, celebrated for its rich, satisfying flavors and hearty texture. At its heart, it’s a savory pie featuring tender pieces of chicken and a melange of vegetables swimming in a luscious, creamy sauce, all baked beneath a comforting crust. The “old fashioned” designation often implies a from-scratch approach, emphasizing wholesome ingredients and traditional preparation methods that have stood the test of time.
The magic of this dish lies in its harmony of textures and tastes. The creamy sauce, typically thickened with a roux (butter and flour), binds together the chicken and vegetables. While many modern versions might use a pastry crust, this particular old fashioned chicken pot pie embraces a biscuit topping—fluffy, slightly crisp on top, and tender within. This topping bakes directly onto the filling, absorbing some of its savory goodness and creating a delightful contrast to the rich interior.
Reasons to Try Old Fashioned Chicken Pot Pie
There are so many reasons to bring this comforting classic into your kitchen. The sensory experience alone—the warmth of the oven, the rich aroma, the visual appeal of a golden crust—is incredibly grounding. It’s a meal that speaks to the core of what home cooking is all about: care, nourishment, and simple joys. The combination of tender chicken, soft vegetables, and that unmistakably creamy sauce speaks to a deep sense of satisfaction that few dishes can match.
This recipe is also wonderfully versatile, making it perfect for a variety of occasions and skill levels. Whether you’re a seasoned cook looking to reconnect with a timeless favorite or a beginner eager to create something truly special, this old fashioned chicken pot pie is approachable. It’s a brilliant way to ensure everyone at the table, from young children to adults, finds something to love, offering a balanced meal packed with protein and vegetables that feels both indulgent and wholesome. It’s especially perfect for those chilly evenings or when you simply need a dish that feels like a warm embrace.
Ingredients Needed to Make Old Fashioned Chicken Pot Pie
To create this delightful old fashioned chicken pot pie, you’ll need a few key components. We’ll separate them into categories for effortless preparation, ensuring you have everything ready for a smooth cooking process. The beauty of this dish truly comes from the quality of its simple, honest ingredients.
For the Biscuit Topping:
- 2 cups all-purpose flour, plus a small amount for dusting the work surface
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ cup milk (any fat percentage works beautifully)
- 2 tablespoons unsalted butter, melted
For the Chicken Pot Pie Filling:
- 2 medium russet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon kosher salt (for boiling potatoes)
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1½ cups low-sodium chicken stock
- 1 cup milk (any fat percentage)
- 1 teaspoon seasoned salt (or adjust kosher salt to taste)
- 1 teaspoon black pepper
- 2½ cups diced or shredded cooked chicken (rotisserie chicken is a wonderful shortcut)
- 1½ cups frozen peas and carrots (a classic blend for color and sweetness)
For the Topping Finish:
- 1 large egg, whisked with 1 tablespoon of water (optional egg wash)
- 1 tablespoon sesame seeds (optional, for added texture and flavor)
- 1 tablespoon poppy seeds (optional, for visual appeal and subtle nuttiness)
Instructions to Make Old Fashioned Chicken Pot Pie – Step by Step
Creating an old fashioned chicken pot pie is a mindful process, a journey of simple yet satisfying steps. It’s about blending wholesome ingredients with care, allowing their natural flavors to shine through. Let’s begin gathering our ingredients and preparing our kitchen for this comforting creation.
Step 1: Prepare the Biscuit Topping Dough. In a generously sized mixing bowl, combine the 2 cups of all-purpose flour, ½ teaspoon of kosher salt, and the 1 teaspoon of baking powder. Whisk these dry ingredients together gently to ensure they are well distributed. Next, pour in the ½ cup of milk and add the 2 tablespoons of melted unsalted butter. Mix everything with a fork or spatula until it just comes together into a shaggy dough. Avoid overmixing, as this can lead to tough biscuits. Turn the dough out onto a lightly floured surface and pat it into a disk about 1-inch thick. Wrap this disk snugly in plastic wrap and place it in the refrigerator to chill while you prepare the filling. This resting period helps to develop the texture of the biscuits.
Step 2: Cook the Potatoes for the Filling. Take your 2 medium peeled and cubed russet potatoes and place them in a medium to large stockpot. Add enough cold tap water to generously cover the potatoes, and stir in 1 teaspoon of kosher salt. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot partially, and let the potatoes simmer for about 15 minutes, or until they are easily pierced with a fork. It’s important they become fork-tender but not mushy. Once cooked, carefully drain all the water from the pot and set the tender potatoes aside to cool slightly.
Step 3: Create the Savory Sauce Base. In the same stockpot or another large saucepan over medium heat, melt the ¼ cup of unsalted butter. Once the butter is fully melted and shimmering gently, whisk in the ¼ cup of all-purpose flour. Continue whisking constantly for about 1 minute, forming a smooth, thick paste – this is your roux, and toasting it briefly develops a deeper, nuttier flavor. Slowly begin to whisk in the 1½ cups of low-sodium chicken stock, a little at a time, ensuring each addition is incorporated smoothly before adding more. This gradual addition prevents lumps. Bring this mixture to a gentle boil, whisking continuously.
Step 4: Finish the Creamy Filling. Once the stock has been incorporated and the sauce is starting to thicken, slowly whisk in the 1 cup of milk. Continue to whisk and bring the mixture back up to a gentle boil. Season the sauce with 1 teaspoon of seasoned salt (or more kosher salt to your preference) and 1 teaspoon of freshly ground black pepper. Let it simmer gently for about 5 more minutes, whisking often, allowing the sauce to thicken beautifully. Turn off the heat. Now, gently fold in the cooked potato cubes, the 2½ cups of diced or shredded cooked chicken, and the 1½ cups of frozen peas and carrots. Stir everything together just enough to coat all the ingredients in the luscious sauce. The residual heat will gently warm the vegetables.
Step 5: Assemble and Bake Your Pot Pie. Preheat your oven to 350°F (175°C). Lightly grease a 2-quart casserole dish or a similar-sized baking dish (like a 9×13 inch dish if you have more filling) with a bit of butter to prevent sticking. Carefully pour the warm chicken and vegetable mixture into the prepared baking dish, spreading it out evenly. Now, retrieve the chilled biscuit dough from the refrigerator. Place it on a lightly floured surface and roll it out into a rectangle of about ¼-inch thickness. Using a pizza wheel or a sharp knife, cut the dough lengthwise into thin strips, approximately ½-inch wide. Arrange these strips in parallel lines across the top of the filling, spacing them about ½ inch apart. You can then lay additional strips crosswise, weaving them to create a beautiful lattice pattern, or simply top with a solid sheet of dough if preferred.
Step 6: Add the Finishing Touches and Bake. In a small bowl, whisk together the large egg with 1 tablespoon of water to create an egg wash. Gently brush this mixture over the biscuit dough strips. This step is optional but gives the lattice topping a wonderful golden sheen. If you like, sprinkle the top with sesame seeds and poppy seeds for added texture and visual appeal. Place the assembled pot pie into the preheated oven. Bake for 30 to 40 minutes, or until the biscuit topping is beautifully golden brown and the filling is bubbling joyfully around the edges. We are looking for that perfect, comforting visual cue of a fully heated, bubbly pie.
Chef’s Tips for a Perfect Result
- Use rotisserie chicken for a flavor boost and time saver; shred or dice it evenly for best distribution.
- Don’t skip toasting the flour in the roux; this step cooks out the raw flour taste and adds a subtle nutty depth to the sauce.
- Ensure potatoes are fork-tender before draining to avoid needing too much extra cooking time in the pie, which could overcook them.
- For an extra flaky biscuit topping, ensure your butter for the dough is cold and don’t overwork the dough once the milk is added.
- If making a lattice top, try to make the strips relatively uniform in thickness so they bake evenly.
- Allow the pot pie to rest for about 5-10 minutes after removing it from the oven; this lets the filling set slightly, making it easier to serve.
Variations and Substitutions
While the classic old fashioned chicken pot pie is wonderful as is, it also offers delightful opportunities for personalization and dietary needs. Embracing these variations can make this comforting dish accessible to everyone.
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Gluten-Free Alternative
Replace the all-purpose flour in both the biscuit dough and the sauce with a good quality 1:1 gluten-free flour blend. Ensure your blend contains xanthan gum for binding. The texture might be slightly different, but the flavor will remain wonderfully rich.
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Vegetable Medley Swap
Feel free to substitute the frozen peas and carrots with other favorite vegetables. Diced celery, green beans, corn, or even small broccoli florets can be added. If using fresh vegetables that require longer cooking, you may want to sauté them briefly before adding them to the filling.
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Herbaceous Infusion
Enhance the filling by adding fresh herbs like thyme, rosemary, or parsley. Stir them in along with the chicken and vegetables for an aromatic lift. A pinch of dried herbs like sage can also add a lovely, warm note.
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Creamier Sauce Option
For an even richer sauce, you can use half-and-half or heavy cream instead of some of the milk. This will create a more decadent texture and a deeper flavor profile.
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Egg-Free Topping
If you need an egg-free option, simply skip the egg wash. You can brush the biscuit topping with a little extra milk or melted butter just before baking for a nice golden color.
How to Serve and Pair
An old fashioned chicken pot pie is a meal that truly stands on its own, offering a complete and satisfying experience. However, a few thoughtful accompaniments can elevate it further, making it perfect for any occasion, from a casual weeknight dinner to a more festive family gathering. Its comforting nature makes it ideal for sharing during cooler months or whenever a touch of warmth is needed.
For serving, allow the pot pie to rest for a few minutes after baking; this helps the filling to set, making it easier to scoop out cleanly. A simple green salad with a light vinaigrette makes a refreshing contrast to the richness of the pie. A side of steamed green beans or asparagus also complements the dish beautifully. For a truly classic pairing, consider serving it with a side of cranberry sauce for a touch of tartness. This dish is wonderfully celebratory for potlucks, holidays like Thanksgiving or Christmas, or simply as a beloved Sunday dinner tradition.
Storage and Reheating
Properly storing and reheating your old fashioned chicken pot pie ensures that you can enjoy its comforting goodness long after the initial meal. Taking a few mindful steps will help maintain its delicious texture and flavor.
Refrigerator
Leftover baked chicken pot pie can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the pie has cooled completely before sealing it to prevent condensation, which can make the crust soggy.
Freezer
Baked chicken pot pie freezes well. Once cooled, wrap the casserole dish tightly with a double layer of plastic wrap and then a layer of aluminum foil, or transfer portions to freezer-safe containers. It can be frozen for up to 1 month. For unbaked pie, cool the filling completely, assemble with the uncooked biscuit topping in a freezer-safe dish, skip the egg wash, wrap tightly, and freeze up to 1 month.
Reheating
The best way to reheat baked chicken pot pie is in the oven. Place a portion or the entire dish in a preheated oven at 350°F (175°C). Cover loosely with aluminum foil to prevent the crust from over-browning. Bake for about 20-30 minutes for individual portions, or 40-50 minutes for a whole dish, or until heated through and bubbling. If reheating from frozen, bake covered for about 40 minutes, then remove the foil and continue baking for another 15-25 minutes until golden and bubbling.
Nutritional Values
An old fashioned chicken pot pie offers a hearty and satisfying nutritional profile, providing a good balance of protein, carbohydrates, and fats.
- Calories: Approximately 363 kcal per serving
- Protein: Around 10g per serving
- Carbohydrates: About 53g per serving
- Fat: Roughly 13g per serving
- Fiber: Approximately 2g per serving
Approximate values.
Frequently Asked Questions (FAQ)
Can I use a different kind of chicken for this pot pie?
Yes, you can absolutely use other types of cooked chicken. Diced rotisserie chicken is a fantastic shortcut, or you can boil and shred chicken breasts or thighs yourself. Ensure the chicken is fully cooked before adding it to the filling.
How do I know when my old fashioned chicken pot pie is perfectly done?
Your old fashioned chicken pot pie is ready when the biscuit topping is beautifully golden brown and has a slightly crisp texture. The filling should be actively bubbling around the edges, indicating that the sauce is hot all the way through.
My biscuit topping is soggy, what went wrong?
Soggy biscuit topping can occur if the filling is too wet or if the pie is baked at too low a temperature. Ensure your sauce is thickened appropriately and consider baking at the correct temperature for the full duration. Letting it rest after baking also helps the bottom crust crisp up.
Can I prepare the chicken pot pie filling ahead of time?
Yes, the filling for this old fashioned chicken pot pie can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to bake, simply reheat the filling gently on the stovetop before assembling and baking with the biscuit topping.
What are the best ways to serve or customize this pot pie?
Serve this comforting pie as a complete meal, or pair it with a fresh salad for balance. For customization, you can add different herbs, spices, or a splash of nutmeg to the sauce for a unique flavor twist.
CONCLUSION
This old fashioned chicken pot pie is a timeless comfort, marrying tender chicken, wholesome vegetables, and a creamy, savory sauce beneath a delightful, flaky biscuit topping. It’s a dish that embodies warmth, nourishment, and the joy of home cooking, perfect for sharing with loved ones. The signature rich, herbaceous flavor and satisfying textures make it an irresistible classic that will surely become a cherished family favorite.
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Old Fashioned Chicken Pot Pie
- Prep Time: 20
- Cook Time: 40
- Total Time: 60
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
A comforting classic with tender chicken, a medley of vegetables in a creamy sauce, and a golden biscuit topping. Perfect for cozy family dinners and nostalgic flavors.
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup cold unsalted butter, cubed
3/4 cup whole milk
4 boneless, skinless chicken breasts, cooked and diced
3 cups mixed vegetables (onion, carrots, peas, corn)
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 cup shredded cheddar cheese
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C)
In a large bowl, mix 3 cups flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in milk until dough forms a ball. Chill for 15 minutes
In a separate saucepan, melt 2 tablespoons butter. Cook onions, carrots, and peas until tender. Add flour and stir for 1 minute. Gradually whisk in chicken broth and milk. Bring to a simmer, stirring constantly, until thickened. Stir in cooked chicken, corn, cheese, and thyme. Add salt and pepper to taste
On a floured surface, roll out biscuit dough. Cut into 6 rounds and place over each pie filling in a 9-inch deep dish or 6 individual ramekins
Bake for 25-30 minutes until the topping is golden and the filling bubbling
Notes
Use fresh herbs like thyme or rosemary for extra flavor
Storage: refrigerate leftovers within 2 hours of baking. Keep for up to 3 days
For a gluten-free option, substitute flour with a 1:1 gluten-free baking flour mix
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
