If any dish screams serious comfort food, it’s Chicken Pot Pie. In this case, Sherried Chicken Pot Pie because I happen to be so in love with Sherry, and it really works here.
After you make this once, you’ll be able to make with your eyes closed. It’s perfect for adding to your regular dinner rotation.
There is absolutely nothing complicated about this recipe. Chopped white chicken (or dark or mixed, whatever it is you’re into), tender mixed vegetables in a velvety delicious sauce topped with garlicky-cheesy buttery drop biscuits.
This is SO good on a cool, rainy evening. Or for lunch. And so delicious cold right out of the fridge. It’s actually perfect for breakfast. I know, a lot of you don’t particularly find cold leftovers appetizing first thing in the morning.
I just happen to love it. Don’t get me wrong, I won’t eat every single thing cold out of the fridge for breakfast, but certain things.
This stuff is SO good.
In case you’re just getting to know me, I love leftovers for breakfast. No lie, when I’m making something new I can’t wait to find out how good it will be the next morning. Don’t get me wrong – I love traditional breakfast food, but I love leftovers a little bit more.
This is right out of the oven, when you want to brush it with butter before eating.
I know it’s not the most aesthetically pleasing photo, but knowing I wouldn’t have much time to get a whole shot I snapped it before we ate.
No, the biscuits aren’t flat (above).
The soft fluffiness is all snuggled underneath with everything else. I’m not kidding when I say this stuff is crack-like. I started thinking about the ratio of biscuit to filling, and I think this could easily become a really kickass bread pudding. Kind of. Something to work on…
As with everything else, everybody has their own way of making chicken pot pie. Sometimes I make it with two pie crusts, but I personally like this version better. The Sherry is my favorite part of this whole luscious blanket of deliciousness.
I absolutely love Sherry for its depth of flavor, and it renders this caramely-like taste that rounds it all out.
Pick Your Veggies
As far as the vegetables I use for this, I really like frozen. Many people are unaware that some frozen vegetables are actually more healthy than fresh.
I do, however, have a preference when it comes to corn; shoepeg corn is the best. I don’t hate the others, I just think shoepeg is the best.
If you’re “soup” doesn’t thicken up, or gets too thin, whisk together 2 tbsp of broth or water with 1 tsp of corn starch and stir it in while the soup is simmering.
This really doesn’t need anything with it, except maybe a salad.
Want some variations for Sherried Chicken Pot Pie?
- Beef instead of chicken
- Asparagus, artichokes and lemon in place of veggie mix
- Phyllo dough in place of biscuits
- Taco seasoning (chicken), black beans, white corn and 1 cup Monterey Jack cheese in place of veggies
Here’s your printable –
Want more comfort food inspiration?
Southern Butterbeans by Southern Bite – OMG I grew up eating these, so good
Pickle Fried Chicken Tenders by Julia’s Simply Southern – I’m in love with anything pickle
Southern Grits Andouille Sausage and Shrimp by Ally’s Kitchen– Pure.Heaven.