Mom's Chicken Pot Pie An old family recipe for homemade chicken pie in a delicious sauce and topped with biscuit mix. Comfort food at its best! This is a lovely recipe and full of fantastic flavors. This is a great recipe for using up cooked chicken leftovers, or indeed turkey if you have leftovers after Thanksgiving or Christmas time.

This delicious recipe has been generously shared by our Lovefoodies friend Sally.
Sally tells me it's a family favorite and was originally her Mom's recipe.
For this recipe, Sally has used store cupboard ingredients for convenience. Of course, when you have leftovers and you're looking to use them up, it's always handy to have a few cans of vegetables and soup in the cupboard. this will certainly help you to make a whole new dish using up leftovers and it will most definitely be delicious!
If you have leftover vegetables from your chicken or turkey dinner, feel free to use those instead of the canned vegetables. Keep to roughly the same quantities as stated in the ingredients and the proportions will work fine for you.
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Mom's chicken pot pie is a great dish to serve up at potlucks, church dinners and parties. You can make large serving batches and easily transport in the trays and simply pop on the table for serving.
We've got lots of recipes using chicken so be sure to check out some more!
So let's get straight to the recipe and see how we make Mom's Chicken Pot Pie. Please enjoy!
Recipe by Sally Hall
Prep Time
30
Cook Time
1 hour
Yield
3 -5 Persons
You will Need
An oven proof casserole dish 8.5 x 11 inches and at least 3 inches deep.
Ingredients
2-3 lbs or 1 -2 Kilo chicken breast – split with skin and bones
6 cups or 1.5 liters water / chicken broth (you will use this water to cook the chicken breasts – then use as your broth)
10 ¾ oz / 320 ml can Cream of chicken soup
10¾ oz or 320 ml can cream of celery soup
4oz or 60g Stick butter
2-3 Tablespoons flour
10-16 oz or 280 g can sliced carrots (drained)
10-16 oz or 280 g can sliced peas (drained)
8 oz or 225 g package mushrooms (chopped or sliced)
1 small onion (finely chopped)
1 cup or 60 g celery (thinly sliced)
4-6 EGGS-hard boiled (thinly sliced)
½ to 1 teaspoon SALT (more or less to your taste)
½ teaspoon white / red or black pepper
TOPPING INGREDIENTS
1 package biscuit mix (5½ ounces)
½ teaspoon salt (more or less to your taste)
1 cup or 230 ml milk
½ stick or 2 oz or 60 g butter
you live. It's super easy to make!Use our recipe for homemade bisquick mix if you can't get it
Instructions
Preheat oven to 350F / 170 C / Gas 3
1. Cook chicken breasts in a large pot covered with water, lightly salt & pepper. Cook over medium-high heat for 45-60 minutes. Remove from water to cool, skin and debone and chop into bite-sized pieces.
2. Using a pan that will go into the oven use something like a Dutch Oven or an oven-proof casserole dish 8.5 x 11 inches and at least 3 inches deep. Start layering the chicken pot pie, using the chicken that you’ve just chopped.
3. Next add the entire can of drained carrots, peas, chopped/sliced mushrooms, chopped onion, and celery; in this order.
4. Hard boil the eggs for about 20 minutes, peel, and thinly slice. (You can purchase an egg slicer very cheap and works great for this recipe.) Now layer on top of the other vegetables in your Dutch Oven.
5. In a medium-sized saucepan, melt butter, add flour and a dash of salt; mix well with a whisk. Gradually add and mix both cans of soup and add one can at a time of the chicken broth/water; two cans usually does the trick. (Something else that I do is cook down the broth until it’s condensed into about this 2 can amount- it gives it a richer taste.)
Use a wire whisk to mix, add the salt and pepper mix well until you get a pourable soup and pour over the vegetables in your pot until the soup comes just to the bottom of the layered eggs.
I have a habit of overfilling these pans and invariably it will overrun the pan so a catch pan underneath covered with foil is a help.
6. Mix the biscuit mix with melted butter, salt and milk – again use the wire whisk to make a smooth pourable batter. Pour over the top – should cover almost completely.
7. Place Dutch Oven pan in the oven and bake for approximately 1 hour. The top should be golden brown and bubbly.

We'd love to hear from you and what you thought of our mom's chicken pot pie recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Below Sally has made two of her Chicken Pot Pies for Church. They're so popular and always requested! Well done Sally!

Recipe Card

Mom’s Chicken Pot Pie
Mom's Chicken Pot Pie An old family recipe and certainly comforting!
Ingredients
- 2-3 lbs or 1 -2 Kilo chicken breast – split with skin and bones
- 6 cups or 1.5 liters water / chicken broth, you will use this water to cook the chicken breasts – then use as your broth
- 10 & ¾ oz or 320 ml can Cream of chicken soup
- 10¾ oz or 320 ml can cream of celery soup
- 4 oz or 60g Stick butter
- 2-3 Tablespoons flour
- 10-16 oz or 280 g can sliced carrots, drained
- 10-16 oz or 280 g can sliced peas, drained
- 8 oz or 225 g package mushrooms, chopped or sliced
- 1 small onion, finely chopped
- 1 cup or 60 g celery, thinly sliced
- 4-6 EGGS-hard boiled, thinly sliced
- ½ -1 teaspoon SALT, more or less to your taste
- ½ teaspoon white / red or black pepper
TOPPING INGREDIENTS:
- 1 ounces package biscuit mix, 5½
- ½ teaspoon salt, more or less to your taste
- 1 cup or 230 ml milk
- ½ stick or 2 oz or 60 g butter
Instructions
- Preheat oven to 350F / 170 C / Gas 3
- Cook chicken breasts in a large pot covering with water, lightly salt & pepper. Cook over medium high heat for 45-60 minutes. Remove from water to cool, skin and debone and chop into bite sized pieces.
- Using a pan that will go into the oven use something like a Dutch Oven or an oven proof casserole dish 8.5 x 11 inches and at least 3 inches deep. Start layering the chicken pot pie, using the chicken that you’ve just chopped.
- Next add the entire can of drained carrots, peas, chopped/sliced mushrooms, chopped onion and the celery; in this order.
- Hard boil the eggs for about 20 minutes, peel and thinly slice. (You can purchase an egg slicer very cheap and works great for this recipe.) Now layer on top of the other vegetables in your Dutch Oven.
- In a medium sized sauce pan, melt butter, add flour and a dash of salt; mix well with whisk. Gradually add and mix both cans of soup and adding one can at a time of the chicken broth/water; two cans usually does the trick. (Something else that I do is cook down the broth until it’s condensed into about this 2 can amount- it gives it a richer taste.) Use a wire whisk to mix, add the salt and pepper mix well until you get a pourable soup and pour over the vegetables in your pot until the soup comes just to the bottom of the layered eggs.
I have a habit of overfilling these pans (kinda like a purse) and invariably it will over run the pan so a catch pan underneath covered with foil is a help.
- Mix the biscuit mix with melted butter, salt and milk – again use the wire whisk to make a smooth pourable batter. Pour over the top – should cover almost completely.
- Place Dutch Oven pan in oven and bake for approximately 1 hour . Top should be golden brown and bubbly.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 1230Total Fat: 50gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 650mgSodium: 2145mgCarbohydrates: 37gFiber: 7gSugar: 13gProtein: 151g
Nutrition information isn’t always accurate
Recipes Using Leftover or Cooked Chicken
Here's a selection of recipes using leftover or pre - cooked chicken
Left Over Roast Chicken Pot Pie, a great way to use up left over roast chicken and vegetables! Great for leftover turkey and ham too!
Nanny's Chicken Soup, is a homemade soup using homemade stock, leftover roast chicken, and fresh vegetables to give you a great meal to keep you warm during the cold weather
Hotel Style Club Sandwiches, toasted layers of bread filled with bacon, chicken, lettuce and tomato. A delicious classic sandwich recipe, perfect for brunch or lunch
Deluxe Chicken Salad Wraps. These little wraps are great for parties, lunches, suppers, or any time! It's a great way to use up left over chicken (or turkey), and the recipe is nice and easy, with no fuss. Delicious!
DELICIOUS Turkey Pot Pie, Look at that pie crust! I would also make this using chicken and ham together (great combo!) Oh my!
Mini Chicken Stroganoff Pot Pies with a to die for flaky buttery pie crust. Serve piping hot from the oven! So good!
Easy Mini Chicken Pot Pies. Delicious little pies with crisp pastry. Freezer friendly and great for parties too!
Cranberry Pecan Chicken Salad is an easy recipe. Loaded with pieces of tender chicken, cranberries, crunchy pecans, and sweet apples. It’s great as a sandwich, as a salad, on crackers, and fantastic for parties and potlucks.
Bill's Chicken Salad is a great family recipe, very easy to make and great tasting. Serve in lettuce wraps, sandwiches, on it's own, the sky's the limit!
Honey Mustard Chicken Pasta Salad. A delicious, easy chicken salad with an easy honey mustard dressing. Great for using leftover chicken. Serve as a lunch or dinner, alongside a buffet or BBQ
Easy Chicken Noodle Soup.
This easy chicken noodle soup is made from scratch using fresh ingredients, full of flavor. Noodles, chicken, potatoes, carrots and celery cooked in a tasty broth
Beverly Lawson
says:Can’t wait to try this. Sounds wonderful and just what I’ve been looking for. Thanks for sharing.
Freddie
says:I see this calls for SLICED PEAS wow that is a lot of work !!!
makintraks
says:What is E/W/B Pepper?
lovefoodies
says:W/R/B means White, Red or Black Pepper
gervais veilleux
says:Avez vous des RECETTES EN FRANCAIS S.V.P.
JeanmaeStcyrMonroe
says:hi thanks for your quick reply. I am in Ireland and we don’t have something called biscuit mix. I did find the rest of the ingredients lol! I am using my phone and didn’t scroll over enough!
lovefoodies
says:Ahh, ok. Well I have a bisquick mix recipe in this link, in the Ingredients section, Right hand side :) https://lovefoodies.com/betty-crockers-mini-pot-pies.html#.Ubx5p_nI2So
Susan F
says:A biscuit mix is relatively easy to make. You take plain all purpose flour, baking powder, butter, salt and sift them together to get the same ingredients as the “so-called biscuit” mix 1 cup of all purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, 1 tablespoon butter. Sift flour, add baking powder, salt to lighten, cut in butter with pastry cutter until evenly combined. Store in the refrigerator.
Lovefoodies
says:Thanks for adding your recipe too Susan!
JeanmaeStcyrMonroe
says:hi I love your recipe but could0 see the biscuit in time ingredients could you let me know what that is please thanks
lovefoodies
says:Hi, I’m not quite sure what you are asking Jeanmae, can’t you read the ingredients for the topping? Here it is for you;
1 package biscuit mix (5½ ounces)
½ teaspoon salt (more or less to your taste)
1 cup / 230 ml (+/-) milk
½ stick / 2 oz / 60 g butter