This is not the frozen chicken pot pie you had as a kid.

This is something else. It’s a layering of earthy, colorful vegetables, freshly chopped herbs, creamy, bubbly chicken filling, a dash of white wine, and light as air, buttery biscuits, browned to perfection. This is not about simply cooking, but crafting. This is when a meal becomes more than a nightly routine, but a moment when memories are made.

This is true, heartwarming comfort food.

When I told my husband I wanted to make chicken pot pie he responded with, “You mean the bland, gooey, pastry chicken thing from the frozen food section? I’ve never understood why everyone liked those.” I replied by saying, “That’s because you’ve never had one from scratch.”

Oh, how his world is going to explode.

A homemade chicken pot pie, when done right, is far from bland. It’s rich, full of flavor, and the kind of meal that feeds your soul. The ingredients are fresh, hearty, and wholesome. Healthy, well…let’s just say it’s not a low calorie meal. But that’s not what comfort food is about.

Now is the perfect time to roll up your sleeves, get covered in flour, and make a classic dish, from scratch. It’s easier than you think, and I promise you, it’s worth the effort.

Homemade Biscuits

Makes eight 3” biscuits

You’ll need:

2 1/2 cups self-rising flour + extra for rolling
1 tsp sea salt
3 tablespoons granulated sugar
6 tbsp vegetable shortening, chilled and cubed
6 tbsp unsalted butter, chilled and cubed
1 cup whole milk, chilled
heavy cream for a wash
a pastry blender

In a large bowl, mix the flour, salt, and sugar.
Add the cubed shortening and butter. With a pastry cutter, cut the shortening and butter into the flour mixture till it resembles course crumbs.
With a wood spoon or rubber spatula, stir in the chilled milk till the dough comes together.
On a well floured surface, knead the dough about 10 times, adding a touch more flour if it feels really sticky. A tad sticky is perfect. Roll the dough into a disk about 3/4” thick. Using a 3” biscuit cutter, cut the dough into disks. Re-roll as needed. Set aside until ready to bake.

Note: For flakey, perfect biscuits, you want to handle the dough as little as possible. The colder the ingredients the better. I put the butter and shortening in the freezer an hour before I’m ready to make the dough. If you don’t have a pastry blender, try using two butter knives, cutting in a criss-cross motion. Do not use your fingers, as it will warm up the butter and shortening. If you want to use this recipe without a chicken pot pie, brush the tops with heavy cream, and bake on a parchment lined sheet at 400°F for about 15 minutes or till lightly browned.

Homemade Chicken Pot Pie

Serves 6 to 8

You’ll need:

6 baking ramekins, 4” in diameter
1 batch of homemade biscuit dough (recipe below)
2/3 cup fresh or frozen peas
2/3 cup fresh or frozen corn kernels
1 cup broccoli florets
1 cup sweet potato, chopped
1 cup carrots, thinly sliced
2 tablespoons butter
1 1/2 pounds of boneless, skinless chicken breasts, cut into 1/2 inch cubes
1 large shallot, minced
1/2 cup all purpose flour
1/2 cup dry white wine, such as Chardonnay
3 1/2 cups low sodium chicken broth
2 cups heavy cream
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 tsp kosher salt
1/2 tsp ground black pepper
extra chopped herbs for garnish

Prepare a baking sheet lined with a paper towel. Over medium-high heat, bring a large pot of water to a boil. Add 1 tablespoon kosher salt. Add the peas and corn and cook for 1-2 minutes. Remove the veggies with a slotted spoon and transfer them to the baking sheet in a single layer. Add the carrots, broccoli, and sweet potato to the boiling water. Cook for 3 minutes. Remove the veggies with a slotted spoon and add them to the baking sheet. Set veggies aside.
Preheat the oven to 375°F. In a large skillet, melt the butter over medium-high heat. Add the chicken and saute for 5 to 6 minutes, till lightly browned, stirring often. Add the shallot and cook for 2 minutes.
Reduce the heat to medium-low and add the flour. Stir continuously for 1 minute till the chicken pieces are evenly coated. Pour the wine over the chicken and cook for 2 minutes.
Slowly pour in the chicken broth. With a whisk, stir to help the flour dissolve, so no little flour bits remain. Add the heavy cream. Whisk to combine, then bring to a simmer. Allow the sauce to simmer, stirring occasionally, till it thickens enough to coat a spoon, about 5 to 6 minutes. Add the veggies, chopped herbs, and salt and pepper. Give the sauce a taste and add more salt and pepper if desired.
Take the baking sheet used for the veggies, removing the paper towel, and space out 6 ramekins. Spoon the filling evenly into the ramekins. Top each ramekin with a 3” to 4” biscuit round. Lightly brush the biscuit tops with heavy cream and sprinkle with a light dash of kosher salt. Bake for roughly 17 minutes, till the biscuits are browned and filling is bubbling.
Garnish with extra chopped herbs and serve immediately.