Chicken Pot Pie

Source: Barbara Pistrang

1 pie crust, top and bottom (deep dish style)


1 batch freshly baked biscuits (see below)

2 cups cooked chicken, chopped

about 1 cup cooked vegetables, boiled, steamed or sauteed (carrots, celery, onion, potato, parsnip),

1/2 cup peas (optional)

sauce: best with 2 cups of leftover gravy from a previously roasted chicken dinner; or make gravy as follows:

4 T margarine or butter

4 T flour

2 cups warm chicken broth

salt and pepper

Heat margarine or butter in a pot, add flour and stir to make a roux. Add chicken broth and stir with whisk until sauce is thickened. Season with salt and pepper. Pour over chicken and vegetables, and stir.

If using crust: Pour chicken mixture into bottom crust. Cover pie with top crust. Bake for 3/4 to 1 hour at 350.

If using biscuits: Pour chicken mixture into baking dish and bake for 15- 30 minutes until bubbly. Serve into bowls and place a biscuit on top. Serve extra biscuits on the side.


Quantities are flexible, use what you have. If there is extra filling, heat it in a separate covered casserole dish.

A double recipe of the chicken and vegetable mixture fills a 9” square pan.


1-3/4 cup flour

1/2 tsp. salt

3 tsp. baking powder

4-6 T butter or shortening

1 cup milk

Cut dry ingredients into butter. Add milk all at once and stir swiftly and briefly until just mixed. Bake at 450 for 12-15 minutes.