chicken pot pie

Quick Chicken Pot Pie with Southern Biscuit Crust

Quick and easy comfort food made with tasty leftover rotisserie chicken from the supermarket is like a dream come true. Flavorful chicken seasoned with a traditional mirepoix of onion, celery and carrots and dried herbs will bring back fond memories of grandmother’s kitchen. This old fashioned recipe for Chicken Pot Pie couldn’t be any easier. Use Byrd Mill Biscuit Mix to keep it homemade yet on the easy-to-prepare side. This nourishing and delicious dish will quickly become a go-to weekday meal that the whole family will enjoy.

Chicken Pie Filling:

4 tablespoons butter
3 tablespoons Patrick Henry All-Purpose Flour
2 cups low-sodium chicken broth
½ teaspoon dried parsley
½ teaspoon of dried rosemary, crushed
½ teaspoon of dried thyme, crushed
1 cup half and half cream
alt and ground black pepper to taste

Veggies (and chicken) to be cooked separately:

2 tablespoons butter
1 onion, chopped
2 celery ribs, chopped
2 carrots, chopped
½ cup frozen peas
2-3 cups leftover rotisserie chicken, shredded or cut into bite-size pieces

Biscuit Topping:

1 Byrd Mill Buttermilk Biscuit Mix
½ cup butter
2/3 cup of milk or buttermilk


Preheat oven to 450 degrees F (175 degrees C).

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