Published: October 23, 2022
You will love how simple this recipe is! It’s filling and comforting, with simple ingredients. Make it with your choice of biscuits or pie crust. I love making this recipe when I need something quick and easy. Buy your pie crust and cooked rotisserie chicken at the grocery store to save time. When using pie crust instead of biscuits, this can easily be frozen!
Pie crust or biscuits: Use your favourite homemade biscuit recipe! I used homemade biscuits here, but I don’t have a recipe up for them yet. You can also use store bought pie crust or store-bought biscuits. If you’re using store bought biscuits, I would recommend cooking them separately because the bottom doesn’t cook on top of the filling like the homemade biscuits do.
Servings: This recipe will feed about six people. If you only need to serve three or four people, you can make one 9-inch pie for the freezer and bake the rest with a few biscuits.
Substitutes: This recipe is pretty forgiving. You can substitute or leave out any of the veggies.
Vegetarian: I have made this recipe vegetarian many times! Just leave the chicken out and use vegetable broth instead.
Wine: I feel like a touch of wine makes everything better, but you can definitely leave it out.
Broth: My go to broth is always the Go Bio! Organic bouillon cubes.
Thickening: I never have a problem with this filling not thickening but, if it doesn’t thicken for you just mix a tablespoon of corn starch with a tablespoon of cold water and stir it into the filling. Then continue to simmer.
Pan: I use an oven proof pan, so I only need one pan from start to finish. If you don’t have one you can pour the mixture into a casserole dish before baking.
Freezer: I have frozen the pie version of this many times! I like to freeze a couple for my boyfriend to take on work trips. This recipe is enough for two 9-inch pies. Prepare them in disposable pie pans, cover with foil, and freeze. To bake them from frozen, preheat the oven to 425ºF with the foil on for about an hour, then remove the foil and continue to bake until the crust is golden, and a knife inserted in the middle comes out warm.
Let me know if you try this recipe. I would love to hear your feedback. Enjoy!
Chicken Pot Pie Filling
- Rotisserie chicken
- Homemade biscuits or pie crust
- 5-6 cloves of garlic
- 1 onion
- 2 stalks of celery
- 2 carrots
- 2 medium potatoes or 3 small potatoes
- Frozen peas or corn
- 2 cups of chicken broth
- 1/4 cup dry white wine (optional)
- Milk or cream
- 1/4 cup of butter (half of one stick) or 4-5 tbsp.
- 1/4 cup flour
- Salt to tase
- Pepper to taste
- 1 tsp Thyme
- 1 tsp Smoked paprika
- Preheat oven to 425ºF
- Wash and chop celery, carrots, potatoes and garlic.
- Melt butter in a large pan.
- Add celery, carrots and potatoes and cook for about 10-15 minutes, until potatoes are still a little firm but almost cooked through.
- While vegetables are cooking, cut up the chicken.
- Add garlic and seasonings.
- Turn the heat off or remove pan from the heat. Sprinkle flour over vegetables to create a roux, stirring constantly. Cook for 1 minute.
- With the heat off, slowly add wine, stirring constantly. Slowly pour in chicken broth a little at a time, stirring in between to prevent the flour from clumping.
- Return to heat and bring to a simmer. Simmer until thickened, about 5-10 minutes, stirring occasionally.
- Taste and adjust seasoning to your taste and add a splash of milk or cream.
- Stir in frozen peas and chopped chicken.
- Assemble homemade biscuits on top of mixture and bake for 12-15 minutes. Brush butter on top of biscuits and broil to brown the top. This only takes about a minute, don’t walk away! If using pie crust, assemble the pie and bake the pie according to package directions. **See recipe notes for pie crust or biscuits**