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Chicken Pot Pie

Chicken Pot Pie

Contributed by : Jane Berthiaume
jane-berthiaume-20220709022352
Canadian Recipes : Dinner Recipes

This recipe brings back memories of summers spent at the Lalor family's cottage on beautiful Lake Kashagawigamog in Haliburton, Ontario. Betty Elstone, their lovely neighbor next door, inspired this dish with her spin on the chicken pot pie. I decided to update it a bit and use from scratch ingredients, delivering that cozy, home-cooked flavor.

Lake Kashagawigamog wasn’t just a place—it was a treasure trove of laughter, family moments, and the simple joys of cottage life. Whenever I make this dish, it takes me right back to those carefree days filled with sunshine, great meals and the memories of the lake.

This version is perfect when you want to serve comfort food without the fuss. It’s a tribute to Betty, the cottage, our cousins and all the fun we had together!

Total Time

1 hr

Prepare Time

30 mins

Cook Time

30 mins

Recipe Servings

8

Ingredients of
Chicken Pot Pie

  •  4 cups skinless, boneless chicken breasts cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/2 cup butter
  • 1/2 cup chopped onion
  • 1/2 cup all-purpose flour (or a little less)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 teaspoon celery seed
  • 1/2 tsp poultry rub or seasoning (optional)
  • 2 cups chicken broth
  • 1 cup milk

BISCUIT

  • 1 cup shortening
  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk

How to Make
Chicken Pot Pie

  1. Gather all ingredients and preheat the oven to 425 degrees F.
  2. Combine chicken, carrots, peas, and celery in a saucepan; add water to cover and bring to a boil. Boil for 15 minutes, then remove from the heat and drain. (Put peas in only for final few minutes)
  3. While chicken is cooking, melt butter in another saucepan over medium heat. Add onion and cook until soft and translucent, 5 to 7 minutes. Stir in flour, and spices.
  4. Slowly stir in chicken broth and milk.
  5. Simmer until thick, 5 to 10 minutes. Remove from heat and set aside.
  6. Place cubed chicken, then vegetables in the bottom of a 9x13 pan. Pour hot broth mixture evenly over top.
  7. Cover and refrigerate or make the day ahead and add crust just before you are ready to cook the pot pie.
  8. Make the biscuit top by sifting together flour, baking powder and salt. Next, cut shortening into the flour mixture until it resembles oatmeal. Then slowly add approximately 3/4 cup of milk to make a biscuit like dough. DO NOT OVERMIX! Roll and fit on top of the casserole.
  9. Bake at 425 degrees F for 25-30 minutes. Biscuit should be slightly browned.

Chicken Pot Pie Videos

Part 1 - Making the Base

Part 2 - Making the Biscuit

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