Chicken Pot Pie I Recipe from USA with Rice and Green Onions

Chicken Pot Pie I

Chicken Pot Pie I Recipe from USA with Rice and Green Onions
Region / culture: USA | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 6


Chicken Pot Pie I
Chicken Pot Pie I

Chicken Pot Pie is a classic comfort food dish that is perfect for a cozy family dinner or a special occasion. This hearty dish is made with a creamy chicken and vegetable filling, topped with a flaky biscuit crust. It is a delicious and satisfying meal that is sure to please everyone at the table.


Chicken Pot Pie has been a popular dish in American cuisine for many years. It is believed to have originated in England, where it was traditionally made with a pastry crust. The dish made its way to America with the early settlers and has since become a staple in American comfort food.


How to prepare

  1. Heat butter in a Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage, and pepper. Cook and stir for 3 to 5 minutes until the onion is tender.
  2. Add flour and cook and stir for 1 to 2 minutes. Whisk in broth and cook, whisking, for 4 to 6 minutes or until the sauce boils and thickens. Stir in vegetables and cook for 5 to 7 minutes or until the vegetables are tender.
  3. Stir in rice, chicken, and parsley. Cook, stirring, for 2 to 3 minutes more. Place the mixture in a 2.5 qt (2.36 liter) casserole dish.
  4. In a medium bowl, combine baking mix, buttermilk, and green onions. Gently stir just until the dough comes together.
  5. On a lightly floured surface, form the dough into a 9-inch long log. Cut crosswise into 6.5-inch rounds. Alternatively, roll out the dough on a lightly floured surface to a thickness of 0.5 inches and cut with different shaped cookie cutters.
  6. Alternatively, top the casserole with biscuits, spacing them evenly. Bake in a 425°F (218°C) oven for 20 minutes until the filling is bubbly and the biscuits are golden brown. Serve immediately.
  7. This dish can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.


  • Add diced potatoes or mushrooms to the filling for extra flavor and texture.
  • Use a puff pastry crust instead of biscuit dough for a flakier topping.

Cooking Tips & Tricks

Make sure to cook the vegetables until they are tender but still slightly crisp to maintain their texture in the final dish.

- Be sure to whisk the broth and flour mixture well to avoid lumps in the sauce.

- For a golden brown and flaky biscuit crust, brush the tops of the biscuits with melted butter before baking.

Serving Suggestions

Serve the Chicken Pot Pie with a side salad or steamed vegetables for a complete meal.

Cooking Techniques

Use a Dutch oven to cook the filling for even heat distribution.

- Bake the pot pie in a preheated oven to ensure a golden brown crust.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian version of this dish.

- Substitute cooked turkey for the chicken for a different flavor profile.

Make Ahead Tips

Prepare the filling ahead of time and store it in the refrigerator for up to 1 day before assembling and baking the pot pie.

Presentation Ideas

Serve the Chicken Pot Pie in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pair this dish with a glass of white wine or a light beer for a delicious meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

Calories: 400 per serving


Carbohydrates: 45g per serving


Total Fat: 15g per serving

Saturated Fat: 6g per serving


Protein: 20g per serving

Vitamins and minerals

This dish is a good source of Vitamin A, Vitamin C, Calcium, and Iron.


Contains dairy, wheat, and soy.


This Chicken Pot Pie recipe is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals, making it a nutritious and satisfying dish.


Chicken Pot Pie is a classic comfort food dish that is perfect for a cozy family dinner. This recipe is easy to make and can be customized with your favorite vegetables and seasonings. Enjoy this delicious and satisfying meal with your loved ones!

How did I get this recipe?

The moment I found this recipe is etched in my memory. It was a crisp autumn day, the leaves were turning vibrant hues of red and gold, and there was a chill in the air that called for comfort food. I was visiting my dear friend Martha, who was known in our small town for her delicious home-cooked meals. As soon as I walked through the door, the savory aroma of chicken pot pie greeted me like an old friend.

"Martha, what on earth is that wonderful smell?" I exclaimed, as I followed her into the kitchen. She chuckled and gestured towards the bubbling pot on the stove.

"Why, it's my famous chicken pot pie, of course! Would you like to stay for dinner?" she asked with a twinkle in her eye. I couldn't resist the offer, and soon enough, we were sitting down at her cozy kitchen table, digging into steaming bowls of the most delicious chicken pot pie I had ever tasted.

As I savored each bite, I knew that I had to learn Martha's secret recipe. I begged her to share it with me, and after much cajoling, she finally relented. She handed me a worn, stained recipe card and told me to treasure it like gold.

Over the years, I have made Martha's chicken pot pie countless times, tweaking the recipe here and there to suit my own tastes. It has become a staple in my own kitchen, a dish that brings comfort and joy to my family and friends alike.

The key to a good chicken pot pie, as Martha taught me, is in the filling. You need tender chunks of chicken, a medley of colorful vegetables, and a rich, creamy sauce that binds it all together. The crust should be flaky and golden brown, the perfect vessel for the savory goodness within.

To make Martha's chicken pot pie, you start by poaching a whole chicken in a pot of simmering water, along with aromatic herbs and vegetables. Once the chicken is cooked through, you shred the meat and set it aside. In a separate pan, you sauté diced onions, carrots, and celery until they are soft and fragrant. Then you sprinkle in a bit of flour to create a roux, which will thicken the sauce.

Next, you pour in chicken broth and heavy cream, stirring constantly until the mixture is smooth and velvety. Add in the shredded chicken, along with frozen peas and pearl onions for a pop of color and sweetness. Season the filling with salt, pepper, and a pinch of thyme, then let it simmer on the stove until it is thick and bubbling.

While the filling cooks, you prepare the crust. Martha's recipe calls for a simple combination of flour, butter, and cold water, mixed together until a soft dough forms. Roll out the dough on a floured surface, then carefully drape it over the top of the filled pie dish, crimping the edges with a fork to seal in the deliciousness.

Finally, you brush the crust with a beaten egg wash and bake the pie in a hot oven until it is golden brown and bubbling. The scent of buttery pastry and savory chicken fills the kitchen, beckoning your family to the table.

As I sit down with my loved ones to enjoy a steaming slice of chicken pot pie, I can't help but feel grateful for the memories and friendships that have shaped my culinary journey. Martha's recipe is more than just a list of ingredients and instructions – it is a connection to the past, a reminder of the love and care that goes into every homemade meal.

And so, as I take a bite of that comforting, delicious pie, I say a silent thank you to Martha and all the other cooks who have shared their recipes with me over the years. Each dish tells a story, each flavor a memory, and I am grateful for the opportunity to pass on these traditions to the next generation.

In the end, it is not just about the food itself, but the joy and laughter that come with sharing a meal with the ones you love. And for that, I am truly blessed.


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