Lazy Daze - Semi Homemade Chicken Pot Pie

Renée G.


Yes, I know there's a gazillion recipes here already for chicken pot pie. And, that's the reason I haven't posted before, but one of the granddaughters has requested I put it here so she can find it...and I can't tell her 'No," about anything.

When I would make this for just my hubby and me, I’d also add some mushrooms, but since he’s gone now, and I’m cooking for my son who doesn’t eat mushrooms, I’ve left them out here – but feel free to add mushrooms, corn, or anything else you might like.

pinch tips: How to Freeze Fish, Meat & Poultry


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20 Min


15 Min




2½ cups chicken, cooked, cubed (store bought rotisserie chicken works great)
1¼ cups frozen peas & carrots
¼ cup butter
¼ cup onion, chopped
½ cup celery, sliced
¼ cup flour
1½ cups chicken broth
½ cup milk
½ tsp. thyme
¼ teaspoon sage
salt & pepper (suit your own tastes or dietary requirements)
4 mary b’s frozen buttermilk biscuits (thawed)
grated parmesan and/or romano cheese

Directions Step-By-Step

Preheat Oven to 400º F. Butter a 9” square baking dish and set aside.
In large skillet, melt the butter; add the onions and celery; cook until tender. Add the flour and stir to make a paste. Slowly pour in the chicken broth and the milk. Add the thyme, sage, ground black pepper and salt, stirring constantly until mixture thickens and comes to a boil.
Add the cubed, cooked chicken, carrots and peas; stir to mix and heat through.
Pour thickened mixture into baking dish.
On a floured board, cut each thawed biscuit in half...roll into a ball and flatten into a disk. Place cut and flattened biscuit dough on top of the chicken-vegetable mixture to form a crust.
Sprinkle with shredded Parmesan or Romano cheese.
Bake 15 minutes or until crust is golden brown.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American