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Chicken Pot Pie

Ann Romney's recipe from her cookbook, "The Romney Family Table."
Chicken Pot Pie
Ingredients for Pot Pie
  • 4 Cups Chicken Broth
  • 1 Chicken bouillon cube
  • 12 tablespoons butter
  • 2 onions, finely chopped
  • 2 large carrots, sliced in rounds
  • 1 rib celery, sliced
  • salt and pepper to taste
  • ½ cup flour
  • ¼ cup heavy cream
  • 1 (9-ounce) package frozen peas
  • 6 chicken breasts, cooked and cut into chunks
Ingredients for Biscuits
  • 2 Cups flour
  • 4 teaspoons baking powder
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ cup butter
  • 1 cup buttermilk

Ingredients for Pot Pie

1) Preheat oven to 375 degrees F

2) Heat chicken broth and bouillon cube in saucepan until cube is dissolved

3) Melt butter in large skillet over medium heat

4) Add onions, carrots and celery.

5) Sauté until tender

6) Season with salt and pepper

7) Add flour and cook, stirring constantly 2 – 3 minutes or until blended

8) Stir in the hot chicken broth

9) Add the heavy cream, frozen peas and cooked chicken

10) Stir to combine

11) Spoon mixture into 9x13-inch baking dish

12) Bake 20 minutes

13) Top with Biscuits Supreme Dough (below).

14) Continue to bake 12 – 15 minutes or until biscuit topping is golden brown 

Ingredients for Biscuits


1) In medium bowl, stir together flour, baking powder, sugar and salt

2) Work in butter with pastry cutter or hands until mixture is crumbly

3) Stir in buttermilk until just blended

4) Roll out about 1 ½ inches thick and cut out with 3-inch round cookie cutter

5) Place biscuits on top of chicken mixture and continue baking 12 – 15 minutes or until golden brown

6) Biscuits can also be baked separately

7) Place on greased cookie sheet and bake 450 degrees F. 10 – 12 minutes

Chicken Pot Pie - Home & Family

Ann Romney stops by to make her family's favorite recipe, Chicken Pot Pie!


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