Chicken Pot Pie From Scratch

Chicken Pot Pie

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How about some Chicken Pot Pie?  At the restaurant, Sunday lunch was huge, and one of the most popular menu items was the Chicken Pot Pie.  Made from scratch and served on top of my scratch buttermilk biscuits, it sure does hit the spot.  We call this “southern comfort food” because it fills you up and warms you inside! For another recipe from the “comfort food” list try my Chicken Fried Dinner

Chicken Pot Pie

Yield = 8 servings


  • 1 stick butter
  • ½ cup chopped white onion
  • 2 tsp salt
  • 1 cup flour
  • 2 cups chicken broth
  • 1 ½ cup heavy whipping cream
  • 4 -5 boiled chicken breast (cut into bite-size) ( I enjoy buying fresh at Miillers, our local meat market!)
  • 1 bag of defrosted mixed vegetables (peas and carrots) 

In 4 quarts of water boil 4-5 chicken breast until done (set aside).  In a saucepan, melt 1 stick of butter. Add ½ cup chopped white onions and sautee until tender.  Stir in 1 TBS sugar and 2 tsp salt along with the 1 cup of flour. Stir to make a paste. Add 2 cups of chicken stock (from the boiled chicken pot) a little at a time.  Thicken. Stir in 1 ½ cups of heavy whipping cream, the mixed vegetables, and chicken. Serve over warm biscuits.


Maurie Kay

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