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Chicken Pot Pie


  • About 3 cups of chicken broth
  • 3 boneless skinless chicken breasts
  • Flour and milk to thicken sauce
  • 1 tbsp. Black Dog Belly Rub™
  • Prepared Bisquick mix or Pillsbury biscuits in the can
  • Chopped onion
  • Chopped celery
  • Sliced carrots or mini carrots
  • Peeled diced potatoes
  • Frozen peas
  • Any other vegetables you like summer squash or zucchini are good, too


  • Bring the broth to a simmer and poach the chicken breasts for about 20 minutes, then take them out to cool. (I sometimes add seasoning to the broth - use your favorite dried herbs).
  • Add the hard veggies first (the ones that take longest to cook - carrots, celery and onions), and add the potatoes after a few minutes.
  • Add the peas a few minutes before all the veggies are done (so they don't overcook and turn to mush).
  • When the chicken has cooled, chop it into bite size pieces and return to the pot with the veggies.
  • Thicken with a flour-milk mixture (like making gravy) and stir until it boils.
  • Turn off the heat and assemble the pie.
  • In a casserole dish, start with the wet mixture but don't fill it too high.
  • Drop the Bisquick biscuits/canned biscuits over the top of the mixture, but not too close, because they will rise and spread.
  • Bake in a 400° oven for about 20 minutes, or until the biscuits are slightly browned.
  • This re-heats well in the microwave, too.