🥧 CeeCee’s Country Chicken Pot Pie
This pot pie is pure comfort in a dish. A whole chicken simmers until tender, making a golden broth that’s rich and flavorful. Potatoes, carrots, and Le Sueur peas join the chicken in a creamy gravy, then the filling is topped with frozen biscuits that bake up tall and golden. Every scoop is hearty, steaming, and just the kind of meal that brings everyone running to the table.
Ingredients
- 1 whole chicken
- 4 chicken breasts
- 4–5 medium potatoes, peeled and chunked; we use a whole bag of potatoes when feeding the whole family.
- 2 bags frozen sliced carrots
- 2 cans Le Sueur peas, drained
- ½ cup flour (for thickening) mixed with milk
- 2 bags frozen biscuits (enough to cover your pan) 12 in a bag.
Instructions
Step 1: Boil the Chicken
Place the whole chicken and chicken breasts in a large pot. Cover with water, bring to a boil, and simmer until fully cooked.
Step 2: Prepare the Meat
Remove the chicken, let it cool slightly, then debone and cut or shred into hearty chunks.
Step 3: Cook the Vegetables
Keep the broth boiling. Add potatoes and frozen carrots, cooking until potatoes are fork-tender. Stir in the Le Sueur peas at the very end.
Step 4: Make the Gravy
Ladle out a cup or two of hot broth into a bowl. Whisk in the flour until smooth, then return it to the pot. Stir and let simmer until the broth thickens into a creamy gravy. Add extra broth if needed to keep the consistency just right.
Step 5: Fill the Dish
Spoon chicken and vegetables into a 9×13 dish, piling it high with plenty of texture. Ladle in enough gravy to make it saucy but not soupy.
Step 6: Add the Biscuits
Arrange frozen biscuits across the top, leaving space so they can rise evenly.
Step 7: Bake
Bake according to the biscuit package directions (usually 375°F for 25–30 minutes) until biscuits are golden brown and the filling is bubbling at the edges.
Step 8: Serve
Let rest 5–10 minutes before serving. Dish out generous portions with a biscuit on top.