This sort of end of the year rush time is just crazy, right?  Day to day life is always busy, but this time of year there are so many additional things added onto the load.  Even when they are fun things like social events, holiday baking, gifting, sending cards, it can all combine to be quite overwhelming.  My best advice – don’t let that happen.  Or even if it does, make sure to carve out some quiet time to spend with your loved ones.  Unplug.  Unwind.  Just be together.  Let all of the hectic holiday buzz slip away and relax, at least for a few hours.  And while you are at it, have a big bowl of comfort food.

For me, this chicken pot pie instantly evokes that sort of homemade-with-love feeling that the best comfort foods bring (even if I am the one who made it).  The first time I ever tried this was with a group of girls who I love dearly, and for that reason it will always hold a special place in my heart…and my stomach.   I recently made the dish again for my family and we agreed it was that perfect sort of Sunday dinner food.  I hope your family enjoys it as much as we do!


For the filling:
3 cups low-sodium chicken broth
1½ lbs. boneless, skinless chicken thighs and/or breasts
2 tbsp. vegetable oil, divided
1 onion, chopped
3 large carrots, peeled and sliced ¼-inch thick
2 ribs celery, chopped
Salt and pepper
10 oz. baby bella or button mushrooms, sliced
1 tsp. soy sauce
1 tsp. tomato paste
4 tbsp. unsalted butter
½ cup all-purpose flour
1 cup milk
2 tbsp. minced fresh parsley
2 tsp. minced fresh thyme
Squeeze of fresh lemon juice
¾ cup frozen peas

For the topping:
2 cups all-purpose flour
2 tsp. baking powder
¾ tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
6 tbsp. cold unsalted butter, cut into cubes
½ cup grated Parmesan cheese
¾ cup plus 2 tbsp. heavy cream


  • 01

    To make the filling, place the chicken in a large stockpot or Dutch oven and cover with the chicken broth.  Bring to a simmer over medium-high heat and let cook, about 8-10 minutes, until the chicken is cooked through (registering 160˚ F on an instant-read thermometer).  Remove the cooked chicken pieces to a bowl and set aside.  Transfer the broth to a liquid measuring cup and set aside.

  • 02

    Preheat the oven to 450˚ F.  To make the biscuit topping, combine the flour, baking powder, salt, pepper, and cayenne in a large bowl.  Whisk to blend.  Toss the butter with the dry ingredients and work the butter into the dry ingredients until the mixture is coarse and crumbly.  Stir in the Parmesan and then the heavy cream, stirring just until a shaggy dough forms.  Crumble the dough onto a lined baking sheet into pieces about ½- to ¾-inch.  Bake 10-13 minutes, until light golden.

  • 03

    Heat 1 tablespoon of the oil in the Dutch oven over medium heat.  Stir in the onion, carrots and celery.  Season generously with salt and pepper.  Reduce the heat to medium-low, cover and cook, stirring occasionally until the vegetables are just tender, about 5 minutes.  While the vegetables are cooking, shred the chicken into bite-sized pieces.  When the vegetables are just tender, transfer to the bowl with the shredded chicken.  Return the pot to the heat.

  • 04

    Heat the remaining 1 tablespoon of oil in the pan.  Add the mushrooms, cover and cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes.  Stir in the soy sauce and tomato paste.  Increase the heat to medium-high, stirring often, until the liquid has evaporated and the mushrooms are somewhat browned, about 5 minutes.  Transfer to the bowl with the chicken and the vegetables.  Return the pot to the heat.

  • 05

    Melt the butter over medium heat.  When it is fully melted, whisk in the flour so that no clumps remain.  Slowly whisk in the reserved chicken broth and milk.  Bring the mixture to a simmer, stirring frequently, and cook until the sauce thickens. Remove from the heat and stir in the parsley, thyme and lemon juice.  Stir in the chicken-vegetable mixture and the frozen peas.  Adjust seasoning to taste.

  • 06

    Transfer the filling mixture to a 9 x 13-inch baking dish.  Scatter the crumble topping over the filling.  Place the dish on a baking sheet and bake until the filling is bubbling and the top is golden brown, at least 13-15 minutes. Let cool slightly before serving.
  • Liz @ Tip Top Shape

    This looks like such a comforting meal. Cannot wait to try it!

  • Annie: Do you do the second bake at 450?

  • chickenmeatball

    I could eat that entire pan, it looks so good.

  • annieseats

    Yes, that’s correct.

  • Kristen

    That is so weird that you posted this today, this meal is one of my favorites and I just made it last night! It is probably my number one comfort food.

  • Caroline L.

    It’s finals week, and I so need this. :)

  • Ann P.

    Uhmmm this casserole-style chicken pot pie is amazing!! One of the best comfort foods simplified. Totally do-able for a weeknight meal, I think–although eating this regularly may be a bit dangerous for me, haha :)

  • I have made this a few times. We love it. We are not mushroom people, so substituted chopped zucchini. lt was really good.

  • louise

    hmmm! I might have toi try this tomorrow night! Looks delicious!

  • Loretta E

    This is my kind of recipe! My hubby would be elated if I made this for him!

  • Patti T.

    Yum, yum and yum. I have been wanting to make a chicken pot pie very soon. I know that my husband would love the idea of a biscuit topping. Thanks for sparking a new recipe idea for me.

  • Janet

    Thinking about doing ahead and freezing… would you suggest making this completely except stopping at the adding biscuit topping then freeze and continue from there to bake?

  • Christen

    This looks amazing!!! How long does the preparation time take?

  • rita

    This looks good. I’m wondering, how would it be with stuffing on top? I
    love stuffing. I’ll put it at the top of my 2013 recipe list.

  • annieseats

    I tend to shy away from giving prep time estimates because everyone’s skills vary and what may seem routine to me could be challenging for others. My best advice is to read through the recipe and add up an estimate of how long you think the various steps will take you. Hope that helps a little!

  • annieseats

    Yes, I think you could make both the filling and the topping in advance, but I would not combine them. Crumble the topping onto a baking sheet, freeze that way until frozen, and then you can put it in a freezer bag. Then I would probably thaw everything in the fridge before baking, and bake otherwise as directed in the recipe. Enjoy!

  • Sarah Bell

    Tonight is my second time making this. I used cremini mushrooms, and half and half instead. I also halved the cayenne pepper, because when I made this the first time, it always struck me as odd that the bread was spicy.

  • Lana wilkinson

    Making this gem tonight, my first time trying your version Annie. I omitted the mushrooms (for lack of having them) and swapped the Cayanne for red pepper….everything else is the same. I hope the kids still like the kick. I know my husband definitely will.

  • Lana wilkinson

    Oh and I split this recipe to use at another time. Am I correct in freezing them both separately? I knew the bread would be ok but not sure abt the liquid mixture…

  • annieseats

    I haven’t frozen this specific recipe so I’m not sure, but that seems like a good idea.

  • Heidi Graham

    I”m in the middle of making this right now and realized that the soy sauce and tomato paste are specific to flavoring the mushrooms, which I’m not using. Should I just omit those two ingredients all together or incorporate them at a different point?

  • annieseats

    A little late now probably, but they still enhance the flavor and I would just add them at another point in the recipe if not using mushrooms. Hope you enjoyed it!

  • I’ve made this twice now and it’s soo good! I made it on Christmas this year and everyone loved it! Thanks for another great recipe :)