Chicken Herb Pie

📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting, savory chicken pie featuring a medley of vegetables and mushrooms, topped with golden, poppy seed-dusted biscuits. This classic recipe is perfect for a hearty family meal and can be prepared ahead for convenience.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	45 mins	None	6 servings

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🔪 Key Equipment

• 9-inch pie pan
• saucepan

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Ingredients

Filling Ingredients

Measurements	Ingredients	Prep / Notes
2 cups	Chicken	cooked, coarsely diced
1 pkg (10 oz)	Frozen Carrots and Peas	cooked and drained
1 bunch	Baby Onions	peeled
1/2 cup	Celery	diced
1 can (2 oz)	Whole Mushrooms	drained
1/4 cup	Butter	divided
1 tbsp	All-Purpose Flour	none
1 cup	Chicken Broth	none
1/3 cup	Cream	none
1/8 tsp	Marjoram	none
to taste	Salt and Pepper	none
as needed	Biscuits	for topping
to taste	Poppy Seeds	for garnish

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Instructions

Preparation

1. Place 2 cups cooked chicken in a deep 9-inch pie pan.
2. Sauté 1 bunch baby onions, 1/2 cup diced celery, and 1 can whole mushrooms in a portion of the 1/4 cup butter until golden.
3. Remove vegetables from the saucepan and spread them evenly over the 2 cups cooked chicken along with the 1 pkg frozen carrots and peas.

Sauce and Baking

4. In the saucepan, blend 1 tbsp all-purpose flour with the remaining 1/4 cup butter, stirring until smooth.
5. Gradually add 1 cup chicken broth and 1/3 cup cream, cooking until thickened while stirring constantly.
6. Add 1/8 tsp marjoram and salt and pepper to taste, then pour the sauce over the chicken mixture.
7. To bake, preheat oven to 350°F and bake for 25 minutes.
8. Increase heat to 425°F, top with biscuits, sprinkle with poppy seeds, and bake for an additional 15 to 18 minutes until the biscuits are golden brown.

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💡 Make-Ahead & Storage: The assembled pie can be wrapped and frozen before baking. To serve, remove the wrap and bake as directed.

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Original Recipe Scan