Chicken Pot Pie with Sherry

Rich, cozy, and just a touch bougie. This creamy Chicken Pot Pie gets a splash of sherry and a fluffy drop-biscuit topping for the ultimate comfort meal.

There’s chicken pot pie… and then there’s chicken pot pie that took a semester abroad and came home with stories. That’s basically what happened here when I added sherry to my classic recipe and realized instantly that I may have peaked in life.

I’ve been making a version of this pot pie for years, the cozy, creamy, dependable kind you pull together with shredded chicken, frozen mixed veggies (because listen, we don’t have time to dice a million carrots), chicken broth, thyme, and a can of cream of mushroom because sometimes convenience just tastes right. It’s rich, it’s hearty, it feeds a crowd, and it’s one of those dishes that makes your kitchen smell like you have your entire life together.

Then the sherry came along.

If you’ve never added sherry to a creamy chicken situation, it’s officially time. Sherry is like the friend who shows up unexpectedly with a bottle of wine, a new perspective, and slightly questionable but undeniably fun ideas. It adds this incredible depth, a nuttiness, a softness, a “hi, I’m bougie now” vibe, without making the dish boozy or weird. It’s the glow-up moment your pot pie didn’t know it needed.

The base is essentially the pot-pie greatest hits: tender shredded chicken, a creamy sauce made with broth, whole cream, and that trusty can of cream of mushroom, and plenty of thyme. But the splash of sherry? That’s where the magic happens. It rounds everything out, makes the flavor fuller, and gives the filling a silky, almost velvety finish.

And because you’re here, you already know this is topped with my lazy-girl cheat code: drop biscuits. No rolling, no fluting, no pastry-chef vibes required. Just a bowl, a spoon, and permission to embrace the rustic look. They bake up golden, fluffy, and perfect for soaking up all that creamy goodness.

Make this on a Sunday when you want leftovers. Make it on a Wednesday when you want reassurance that adulthood won’t defeat you. Make it whenever you need to feel snuggled from the inside out.

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.

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. I love traditional breakfast food too, but I love leftovers just a little bit more. This happens to be fantastic straight from the fridge.

This is right out of the oven, when you want to brush it with butter before eating.

Forgive this less-than-aesthetically-pleasing photo, but I snapped it knowing that I wouldn’t have time to get a whole shot before it was annihilated.

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. 

As with everything else, everybody has their own way of making 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 still simmering.

This really doesn’t need anything with it, except maybe a salad. 

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 –

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Chicken Pot Pie

Yield: 8 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Rich, cozy, and just a little fancy. This creamy Chicken Pot Pie gets a splash of sherry and a fluffy drop-biscuit topping for the ultimate comfort meal.

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Ingredients

Biscuits

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• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• ½ teaspoon sea salt
• ½ teaspoon paprika
• 1 cup milk
• ½ cup & 2 tbsp unsalted butter, melted, divided
• 1 tbsp parsley, chopped
• 1 ½ cups sharp cheddar cheese, shredded

Pie

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• 2 tbsp butter
• ½ yellow onion, diced
• 1 lb boneless, skinless chicken breasts, shredded - Any chicken you have on hand, leftover, a rotisserie or even canned chicken.
• ½ 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

Instructions

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.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 573Total Fat: 27gSaturated Fat: 14gUnsaturated Fat: 14gCholesterol: 134mgSodium: 521mgCarbohydrates: 53gFiber: 2gSugar: 1gProtein: 26g

The provided nutrition calculated may not always be accurate.

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