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“If you aint tried it this, way you aint had good potpie :) This recipe takes a while to make b/c you have to boil the chicken before anything, so that puts on a good hour of the recipe time..but it is worth it peoples!! I cant remember where I got the original recipe, but this is my version & im in love!”
READY IN:
2hrs 30mins
SERVES:
8
YIELD:
1 1
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove & throw away all the insides of the chicken. Then rinse the chicken inside & out in your sink with water to clean.
  2. Place the chicken in large pot & add water until it covers the chicken by about an inch. Bring it to a boil & then reduce heat to a simmer until meat is cooked throughly.about 1hour. While this is cooking chop & ready all the veggies.
  3. Once the chicken is cooked, remove from pot & reserve 5 cups of the cooking liquid. When the chicken is cool enough to handle, pull off the meat in large chunks & set aside.
  4. Preheat Oven to 375?F. Melt the butter in a large skillet over medium-high heat & add carrots, celery, onion & garlic and saute, stirring frequently for 10 minutes. Add the flour and stir while it cooks until the flour is a light brown for about 4 minutes. Then slowly whisk in the 5 cups of the reserved liquid & bring it to a low boil, continuing to whisk a bit. Add the Peas & Italian Seasoning (salt & pepper to taste if you want) reduce heat & simmer, stirring occasionally until thick for 10 to 15 minutes.
  5. Add Chicken meat & remove from heat & transfer the mixture into a 9X13 inch baking dish or slightly larger (anything smaller & everything wont fit). Top with the uncooked biscuits. In a bowl beat the egg & milk together & lightly brush over the biscuits. Bake the Potpie until it is bubbling around edges & the biscuits are golden, about 25-30 minutes. ENJOY!

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