This chicken pot pie makes a hearty and delicious dinner

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When the temperature drops, there’s nothing like warming up with a classic chicken pot pie. This tasty recipe for the fabled comfort food is not only simple to throw together quickly, but packed beneath its flaky and buttery crust is a mouthwatering medley of warm chicken and fresh vegetables. For a timelessly delicious meal that’s sure to be a hit among your crew, try this incredible recipe for chicken pot pie.


  • 3 tbsp olive oil, divided

  • 3 chicken breasts, cut into chunks

  • Half an onion, chopped

  • 2 carrots, chopped

  • 2 fennel bulbs, trimmed and chopped

  • 2 tsp thyme, divided

  • 2 tsp rosemary, divided

  • 2 tsp sage, divided

  • 3 tbsp all-purpose flour

  • 2 cups chicken broth

  • 1 ½ cup frozen peas

  • ¼ cup heavy cream

  • 1 can refrigerated biscuit dough

  • 1 egg, lightly beaten



  1. Add the olive oil to a large skillet over medium-high heat, followed by the chicken breast cut into chunks, then cook until brown.

  2. Transfer the cooked chicken to a bowl and set aside.

  3. Add 2 tablespoons of olive oil to the skillet along with the chopped onion, carrots, trimmed and chopped fennel bulbs, 1 teaspoon of thyme, 1 teaspoon of rosemary, and 1 teaspoon of sage, then cook for 4-5 minutes, or until the vegetables are soft.

  4. Add the all-purpose flour to the skillet, then cook for another 2-3 minutes before adding the chicken broth.

  5. Bring the mixture to a simmer and cook for about 8-10 more minutes or until the broth has thickened.

  6. Turn off the heat and mix in the cooked chicken, the frozen peas, and the heavy cream.

  7. Cover the ingredients in the skillet with flat, round pieces of the refrigerated biscuit dough, layering them over one another.

  8. Brush the dough with the lightly beaten egg before sprinkling on 1 teaspoon of thyme, 1 teaspoon of rosemary, and 1 teaspoon of sage.

  9. Bake at 350 degrees Fahrenheit for 25-30 minutes.

  10. Let the pie cool for several minutes, then dig in!

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