Untraditional Chicken Pot Pie

Look at this yummy Chicken Pot Pie recipe that you won’t want to pass up. 

  • Prep Time30 min
  • Cook Time30 min
  • Total Time1 hr
  • Yield8
  • Cuisine
    • American
  • Course
    • Main Course

For the Chicken

    • 1 ½ c. diced red potatoes, unpeeled
    • ½ c. chopped celery
    • ½ c. chopped red bell pepper
    • 1 garlic clove, minced
    • ¾ c. thinly sliced carrot
    • ½ c. chopped onion
    • 1 c. sliced mushrooms
    • ½ c. green peas
    • 2 ½ lb chicken pieces
    • 4 ½ c. chicken broth
    • 2 Tbsp. Spurzile’s Lemon Rosemary butter
    • 6 Tbsp flour
    • 1 tsp black pepper
    • 1 c. milk

For the Biscuits

    • 2 c. flour
    • 2 tsp baking powder
    • ¼ tsp sugar
    • 1 c. milk
    • 1 ½ Tbsp Lemon-Rosemary butter, melted

Preparing the Chicken Base

  1. Preheat oven to 400*F.
  2. Heat a medium pan on the stove, melt 2 Tbsp Lemon-Rosemary butter, add chicken. Cook until no longer pink. Set aside.
  3. Heat a large pan on the stove. Bring 4 ½ cups of broth to a boil over medium-high heat. Add potato, celery, bell pepper, and garlic. Cover and cook for 5 minutes. Add carrot and onion. Cover and cook for 3 minutes. Add mushrooms and peas. Cover and cook for 5 minutes, or until vegetables are tender.
  4. Combine flour, black pepper, and milk in a medium bowl. Stir with a whisk. Add to vegetable mixture. Cook over medium heat for 3 minutes, or until thickened and bubbling, stirring constantly so as not to burn the bottom. Remove from heat and add chicken.
  5. Place in a 9×13 pan, coated with cooking spray.

Prepare the Biscuits

  1. Combine all biscuit ingredients in a mixing bowl, until evenly combined. Drop the biscuit mixture as spoonfuls on top of the pan, to make 16 drop biscuits.
  2. Bake at 400*F for 30 minutes, or until golden.


  • Any milk alternative can be substituted for the milk.
  • Can use gluten-free flour in place of all-purpose flour.
  • Can omit the chicken to make it vegetarian.