Country Chicken Pie

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Recipe by South Your Mouth

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Country Chicken Pie

4 large chicken breasts

1 14-oz. can chicken broth

1/3 cup water

1 teaspoon salt

2 cups chopped onion

2 cups chopped celery

2 cups chopped carrots

6 tablespoons butter

1/4 teaspoon dried thyme

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 cup all-purpose flour

1 cup half-and-half (table cream for the Canadians)

12 uncooked biscuits*

Melted butter


Cook chicken in chicken broth, water and salt in a covered pot over medium heat until cooked through. It’s OK if the broth doesn't cover the chicken – do not add more water. Remove chicken from stock, cool at least 10 minutes then cut into bite-sized pieces, cover and set aside. Measure 2 ½ cups of stock; set aside. You should have enough stock but if you don’t, add water until you have 2 ½ cups total liquid.


Sauté onion, celery and carrots in butter until onions are translucent. Add thyme, pepper, garlic and flour and stir until veggies are coated with the flour. Continue cooking and stirring for 2 minutes over medium heat.


Add reserved 2 ½ cups chicken stock and half-and-half to veggies and stir continuously until smooth and thickened (about 3-4 minutes). Stir in chicken until well combined.


Spray a 3-4 quart rectangular baking dish with cooking spray. Pour vegetable/chicken mixture into prepared pan. Top with biscuits then bake, uncovered, at 375 degrees until biscuits are golden brown on the top and cooked through (approximately 20-30 minutes for homemade or canned biscuits and 35-45 minutes if using frozen). Remove dish from oven then brush biscuits with melted butter. Serve and enjoy!


*Use homemade, canned or frozen biscuits. I used frozen. Don't judge me!