Chicken Pot Pie

After making cheese biscuits the other day and mentioning that I sometimes put them on top of chicken pot pie I got to thinking maybe it was time to make some chicken pot pie.  I have been making chicken pot pie (several versions of it) from a recipe in the ‘Favorite Brand Name Comfort Food’ cookbook that I’ve had for years.  When I first stared making chicken pot pie I made it following this recipe to the letter.  But then as time went on and I kept finding myself without any cream in the house or Pilsbury crescent rolls, so I began to make modifications to the recipe and have now come up with the following recipe:

Chicken Pot Pie

Printable recipe here.


  • 2 large chicken breast halves
  • 2 cups no salt added chicken broth
  • 4 cups frozen, mixed vegetables
  • 1/2 tsp onion powder
  • 1/4 tsp dill weed
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp celery salt (optional)
  • 1/8 tsp paprika (optional)
  • 1/2 cup plus 1/4 cup chicken broth (reserved)
  • 1 (10 oz) can cream of chicken soup
  • 1 Tbsp all purpose flour
  • 1/4 cup milk


1.  Simmer chicken breasts in 2 cups chicken broth for 20 minutes or until meat is no longer pink in the center.  Shred with two forks, reserving broth.

2.  Heat 1/4 cup of reserved chicken broth and cream of chicken soup over medium heat in a medium saucepan.  Add frozen, mixed vegetables.  Cook 7 – 10 minutes or until vegetables are tender.

3.  Mix 1 Tbsp flour with 1 Tbsp cool water.  Stir until smooth.  Add to saucepan and cook for 1 minute.  Stir in remaining 1/2 cup chicken broth;  cook and stir until liquid thickens.  Reduce heat and stir in 1/4 cup milk.  Add chicken, onion powder, dill weed , salt, pepper, celery salt, and paprika.

4.  Preheat oven to 375 degrees F.  Spoon mixture into a greased 2 quart casserole.  Make up a half batch of cheese biscuits.  Drop by spoonfuls onto the top of the chicken mixture.

5.  Bake pot pie 20 minutes or until topping is golden and filling is bubbly.

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