Chicken Pot Pie Two Ways
Last weekend I hosted a cookie swap with some girl friends. There were tons of cookies and sweet treats floating around so I decided t0 serve Chicken Pot Pie as the main dish. Warm and wintery comfort food to offset the sugar highs 🙂
It has been years since I’ve had chicken pot pie, I’m not sure why, I just kind of forgot about it. I have always been a big fan of chicken pot pie filling, but I am not a lover of pie crust… I know, I know, how do I not like a crisp, buttery crust?! Not sure… I’m just weird I guess!
For the party I made 2 “pies” using the same filling, but 2 different types of crust.
The filling has chicken, celery, carrots, onions, peas and corn. The cream sauce is made with chicken stock, milk and cream cheese, seasoned with poultry spice and sea salt and thickened with corn starch.
Crust number one was a cheddar peppered biscuit crust made from Bisquick. After filling the baking dish with the chicken pot pie mixture I dropped the biscuits on top to cover in a single layer.
Crust number two was much easier as I just used a single sheet of pie crust to cover once the skillet was filled with the pot pie filling.
I did not realize this prior, but I was pleasantly surprised when I figured out both crusts needed to be cooked at 450 degrees for the same amount of time, 12-15 minutes. This made hosting easy as both pot pies were ready to be served at the same time.
Chicken Pot Pie Two Ways
Ingredients
Filling
- 6 cups chicken breast (about 4 large breasts)
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, chopped
- 8 cups water
- 1 tsp sea salt
- 3 sprigs fresh sage
- 3 cups chicken broth
- 2 cups whole milk
- 8oz cream cheese (1 block)
- 1 tsp poultry seasoning
- 1/2 tsp sea salt
- 1 tbsp corn starch
- 3 tbsp cold water
Biscuit Crust
- 4 1/2 cups Bisquick
- 1 1/2 cup whole milk
- 1 cup sharp cheddar cheese
- 2 tsp black pepper
Skillet Pie Crust
- 1 sheet refrigerated pie crust
Instructions
- Add chicken, onions, carrots, celery, sea salt and sage to a large stock pot, cover with water
- Over high heat bring to a rapid boil, reduce heat and cover, let simmer 15-20 minutes
- Once chicken is cooked through, remove pot from heat, drain and allow to cool until you are able to comfortably handle the chicken
- Chop the chicken into small strips
- Add chicken and vegetables back to the stock pot, removing the sage
- In a medium-sized pot, add the chicken broth, whole milk, cream cheese, poultry seasoning and sea salt, cook over medium heat until cream cheese is melted
- In a small bowl whisk together corn starch and cold water until corn starch is fully dissolved
- Reduce heat to low and whisk corn starch mixture in to sauce
- Let sauce simmer 2-3 minutes until thickened
- Pour sauce into chicken and vegetables, mix to coat
Biscuit Crust
- Pre-heat oven to 450 degrees
- In a large mixing bowl, mix together Bisquick, milk, cheddar cheese and pepper
- Spread 1/2 the pot pie mixture into a large casserole dish
- Form biscuit dough into small drop biscuits
- Cover pot pie mixture completely with a single layer of drop biscuits
- Bake in oven for 12-15 minutes until biscuit tops are golden
- Let cool 3-5 minutes before serving
Skillet Pie Crust
- Pre-heat oven to 450 degrees
- Spread 1/2 the pot pie mixture into a cast iron skillet
- Cover with 1 sheet of pie crust
- With your fingers press pie crust around edge of the skillet to seal
- Poke many small holes in the top with a fork
- Bake for 12-15 minutes
- Let cool 3-5 minutes before serving
The biscuit pot pie seemed to be favored slightly over the skillet pie pot pie. I’m guessing because it was something a little different that many had not tried before!
