Sherried Chicken Pot Pie

Sherried Chicken Pot Pie

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.

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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.

Chicken Pot Pie

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.

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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. 

Sherried Chicken Pot Pie

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.

Sherried Chicken Pot Pie

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 –

Chicken Pot Pie

Chicken Pot Pie

Yield: 1 pie
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour



  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon paprika
  • 1 cup milk
  • 1/2 cup & 2 tbsp unsalted butter, melted, divided
  • 1 tbsp parsley, chopped
  • 1 1/2 cups sharp cheddar cheese, shredded


  • 2 tbsp butter
  • 1/2 yellow onion, diced
  • 1 lb chicken, shredded - Any chicken you have on hand, leftover, a rotisserie or even canned chicken.
  • 1/2 cup milk
  • 1 can cream of mushroom soup
  • 1 tbsp Thyme
  • 48 oz. chicken broth
  • 1 bag frozen veggies - Look for "vegetables for soup" or a family sized can of Veg-All. 
  • 1 tsp Sherry


  1. Preheat oven to 350 degrees.
  2. Heat butter in a large cast iron skillet over medium high heat and add onions, stir, reduce heat to low and let caramelize for about 5 minutes.
  3. In a mixing bowl, whisk together the soup and milk.
  4. Raise heat to medium high again and add vegetables, soup mixture and about half of the broth.
  5. Bring to a boil, reduce heat to low and cover. Simmer on low for about 5-7 minutes, stir, taste and add salt and pepper as desired.
  6. Add Sherry, and add broth as needed to keep consistency like thick soup. I use it all.
  7. In a large bowl, combine the dry ingredients for the biscuits thoroughly, then add remaining ingredients and combine.
  8. Bake uncovered for 30-40 minutes, until biscuits are slightly brown and pie is bubbling.
  9. Brush remaining melted butter over biscuits and serve.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 617Total Fat: 34gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 137mgSodium: 1781mgCarbohydrates: 38gFiber: 3gSugar: 3gProtein: 39g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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