How do you keep the bottom crust of a chicken pot pie from getting soggy?

The most common way to ward off a soggy pie crust is by a process called blind baking . Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

What is in Cracker Barrel pot pie?

Our new recipe for a fresh-baked comfort food favorite, with slow-simmered chicken, peas, carrots, celery, potatoes, and onions in a creamy sauce topped with flaky pastry crust . Comes with your choice of hand-rolled Buttermilk Biscuits or Corn Muffins.

What is the difference between chicken pie and chicken pot pie?

In the South, some folks make a distinction between chicken pie and chicken pot pie. Chicken pies, also known as “chicken and pastry,” are the savory versions of fruit pies or cobblers, made with homemade crust and no, or very few, vegetables. Chicken pot pies typically include vegetables and have a top crust only.

What is in a Boston Market pot pie?

FILLING: WATER, MARINATED COOKED CHICKEN BREAST WITH RIB MEAT (CHICKEN BREAST WITH RIB MEAT, WATER, SALT, CARRAGEENAN, SODIUM PHOSPHATES), CARROTS, HALF AND HALF (CREAM, MILK), LESS THAN 2% OF CORN, PEAS, MODIFIED FOOD STARCH, ONIONS, CELERY, CHICKEN FAT, CHICKEN BASE (CHICKEN MEAT AND CONCENTRATED CHICKEN STOCK, SALT, ...

Should you Prebake bottom pie crust?

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie . you should probably get: Pie weights are super helpful to have for pre-baking.

Should you prebake the bottom crust of a chicken pot pie?

Pot pies can be double-crust pies with the filling completely enclosed in pastry crust, or they can simply baked with the crust on top. Double crust pies should be blind-baked (pre-baked) for a few minutes to keep the bottom crust from getting soggy.

Chicken Pot Pie with Biscuits - Kristine's Kitchen (2024)

See my guide on how to use an Instant Pot.

This chicken pot pie with biscuits is simple to make. It’s filled with tender chicken and vegetables in a creamy sauce with soft, flaky biscuits on top. Make it with rotisserie chicken, leftover chicken or leftover turkey.

Chicken pot pie is a favorite comfort food that is so satisfying to make at home. You can make this chicken pot pie with biscuits in one pan, in just a few simple steps. The delicious result is a meal that will warm you from the inside out.

This recipe is perfect for using up leftover turkey after Thanksgiving. I made this pot pie with biscuits twice this week and it’s so good that I’m looking forward to making it again after Thanksgiving!

Classic chicken pot pie is a savory pie made with a flaky pie crust. For this recipe we’re trading the pie crust for buttery, flaky biscuits. The biscuits are easier to make and you can spice them up with cheddar cheese and green onions if you are feeling adventurous!

Try this chicken pot pie with biscuits recipe and you’ll see that it is the best chicken pot pie.

Why you’ll love this chicken pot pie recipe

There are tender bites of chicken and savory vegetables in every bite.
The creamy sauce is flavored with dried herbs, garlic and butter.
The flaky biscuits are perfect for soaking up extra sauce.

Not only is this chicken pot pie undeniably delicious, there is something relaxing and comforting about cooking this one pot meal. From sautéing the vegetables, to stirring the creamy sauce, to placing the homemade biscuits on top of the filling, this chicken pot pie is as enjoyable to prepare as it is to eat. Well, almost. 😉

How to make chicken pot pie with biscuits

You can make a homemade chicken pot pie and I promise it won’t be difficult. Each of the steps is simple, and I’ll give you some tips to make sure that your pot pie turns out perfect.

Instead of a pie crust, this pot pie is baked with biscuits on top. It’s much easier than making a pot pie with a double pie crust!

To make this chicken pot pie with biscuits, you’ll start by chopping your vegetables. We are using a combination of onion, carrots and celery. These aromatic vegetables create the base flavor for the pot pie.

Once the veggies are chopped, sauté them in some butter until they soften. I often use olive oil forsautéing but here the butter provides the rich flavor that makes classic pot pie so good.

While the vegetables are cooking, you can get a head start on making the biscuits. For this recipe we are making my easy 5 ingredient biscuits. All you have to do is whisk together the dry ingredients, cut in the butter (with a pastry cutter or your fingers), stir in milk, pat down the dough and cut. You can use store-bought refrigerated biscuits if you prefer.

Next you’ll add some flour and seasonings to the pan with the veggies. The flour combines with the melted butter to make a roux which will thicken the pot pie sauce. Cook for one minute and then stir in chicken broth and milk. I use whole milk in this recipe for richness, but any type of milk will work.

After adding the liquid, you’ll continue to stir the mixture over medium heat until it bubbles and thickens slightly. The sauce will continue to thicken once it’s off the heat and in the oven.

How to make easy weeknight chicken pot pie

In place of the carrots and celery, use 4 cups of frozen mixed veggies to save time chopping.
Use store-bought refrigerated canned biscuits instead of making homemade biscuits.
I often use a rotisserie chicken from the store when I make this chicken pot pie. The flavor is delicious and I save time by not having to cook my own chicken. Or, I’ll quickly cook a few chicken breasts using my Instant Pot Shredded Chicken recipe.
If you want to make this pot pie from scratch, you can prep many of the ingredients one day ahead of time and refrigerate until you are ready to make your pot pie. Chop the vegetables, shred the chicken and make the biscuits ahead and then this recipe comes together really quickly.

Tips for making chicken pot pie with biscuits

If you don’t have an oven-safe pan, you can make the pot pie filling in a skillet or pot on the stove and then transfer it to a casserole dish to bake.
Make a vegetarian pot pie by substituting 2 cups of sliced cremini mushrooms or chopped potatoes for the chicken. Add these along with the other veggies so they have time to soften.Use vegetable broth in place of the chicken broth.
This recipe is great for using up leftover cooked chicken or turkey. I always make it after Thanksgiving with leftover turkey.
When making biscuits, it’s important to keep the butter cold. Start with cold butter and chill the biscuit dough if you make it ahead of time.
For extra flavor, stir some shredded cheddar cheese and chopped green onions into the biscuit dough.

More chicken recipes that you might like:

Easy Crispy Baked Chicken Thighs
Baked Chicken Taquitos
Baked Chicken Breasts
One Pot Chicken, Broccoli and Rice
Tuscan Slow Cooker Chicken Thighs
Poached Chicken

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