Grandma's Chicken Pot Pie Recipe

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Grandma's Chicken Pot Pie

Tamarah Rasmussen


This has always been a family favorite during the Easter holidays at my Grandmother's. It's the ultimate comfort food.

★★★★★ 1 vote
1 Hr
30 Min


1/3 c
diced celery
1/3 c
sliced carrots
4 c
chicken broth
1 Tbsp
cornstarch mixed with 1/4 cup water
1 c
fresh peas
2 c
cooked chicken in large chunks
salt and pepper
1 tsp
dried basil or thyme crumbled


2 c
all-purpose flour
1 tsp
1 Tbsp
baking powder
6 Tbsp
vegetable shortening
2/3 c


1Preheat oven to 350 degrees
2Gently cook celery, onion, and carrots in chicken broth until just tender. Add the cornstarch mixture stir and cook a few minutes over moderate heat until thickened.Add peas, chicken and basil
3Put mixture in wide casserole dish that just make the biscuits, mix the flour, salt and baking powder. Cut in the shortening with a pastry cutter or use your fingers to rub the flour and fat together until the mixture resembles coarse meal. Pour in milk and stir with a fork just until the dough kneads together. Knead 12 times about 30 seconds. Roll out on lightly floured surface.
4Place biscuit on top of casserole mixture.Bake for 35 minutes or until biscuit topping is golden brown.

About this Recipe

Course/Dish: Chicken, Savory Pies
Other Tag: Quick & Easy