Classic chicken pot pie filling is baked into a stress-free casserole, and best of all, topped with buttery biscuits for that tantalizing golden brown finish. In a little more than an hour, you’ll ...

3 cups cooked and chopped chicken; 1 cup frozen mixed vegetables (peas, carrots) 1/2 cup diced onion; 1/2 cup diced celery; 1/4 cup butter; 1/3 cup all-purpose flour ...

It's a Thanksgiving staple. Caitlin Bensel; Food Stylist: Torie Cox The secret to a perfect chicken pot pie always lies in the gravy. Regardless of the type of meat, combination of vegetables, or ...

Go ahead and eat your feelings — carbs are your friend (and it's still a pot pie if it has a biscuit topping instead of a pie shell. July 14, 2025 contribute now ...

All-purpose flour, for dusting. 14-ounce package Dufour frozen puff pastry, thawed, or 1 sheet Pepperidge Farm frozen puff pastry, thawed. 1 tablespoon grape-seed or other neutral oil ...

1 cup diced celery (3 to 4 stalks) 1 pound (16 ounces) skinless, boneless chicken breasts, cut into 1-inch pieces. 6 Tablespoons (1.875 ounces) all-purpose flour ...

How To Upgrade Chicken Pot Pie. Substitute a portion of the cream or milk in your recipe with an equal amount of sour cream. A good rule of thumb is about 1/4 cup of sour cream for every 3/4 cup ...