Bob Evans Chicken Pot Pie Recipe

Bob Evans Chicken Pot Pie is a classic comfort food dish featuring tender chicken, vegetables and a creamy sauce, all baked inside a flaky, golden crust.

Make our Bob Evans Chicken Pot Pie Recipe at home for your family. With our Secret Restaurant Recipe your Chicken Pot Pie will taste just like Bob’s.

Photo by boxer_bob

Bob Evans Chicken Pot Pie

A Bob Evans Copycat Recipe

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Bob Evans Chicken Pot Pie Recipe

Make our Bob Evans Chicken Pot Pie Recipe at home for your family. With our Secret Restaurant Recipe your Chicken Pot Pie will taste just like Bob's.

Prep Time30 minutes mins

Active Time20 minutes mins

Total Time50 minutes mins

Course: Kid Favorite, Main Course

Cuisine: American

Keyword: Bob Evans

Yield: 1 Large Pot Pie

Ingredients

• 2 tablespoons Butter
• 1 small Onion diced
• 4 Carrots peeled and diced
• 2 ribs Celery sliced thin
• 2/3 cup frozen Peas
• 1 large can Chicken drained, reserve juices
• 2 cups Chicken Broth
• Salt and freshly ground Black Pepper to taste
• Thyme to taste
• Rosemary to taste
• 1 cup Milk
• Flour as needed, to thicken
• 1 recipe homemade Buttermilk Biscuits Dough, prepared but uncooked, or 1 can Buttermilk Biscuits, uncooked or 2 sheets refrigerated Pie Crust
• Non Stick Cooking Spray
• 1 Egg White beaten slightly

Instructions

• Heat oven to 425°F
• In 2-quart saucepan, melt butter over medium heat.
• Add onion, carrots and celery. Cook until tender.
• Place vegetables in a medium bowl.
• Add chicken and peas. Toss gently to mix.
• Pour the chicken broth into a separate medium pot. Bring to a boil over medium high heat.
• Add salt, pepper, thyme and/or rosemary, of your choice, to taste.
• Add milk.
• Stirring, slowly add enough flour to make a white sauce. Stir all the time, to make sure there are no lumps. The mixture should be thick, but not too thick.
• Add chicken and vegetables. Check thickness. Add a bit more flour, to thicken, or a bit of the reserved juice from the chicken, to thin, if desired.
• Taste. Adjust seasoning, if needed.
• Roll out the uncooked buttermilk biscuit dough to about 1/4 to 1/2-inch thickness.
• Choose an oven-safe bowl that will hold all the ingredients.
• Turn the bowl over and cut the dough around the shape and size of the bowl (This will be the top of the pie. Be sure to cut as close to the edge of the dough as possible to leave a nice bit for filling the bowl.) Set aside.
• Spray the bowl with cooking spray.
• Place remaining dough into the bowl and form to fit the bottom and sides. Cut off excess and discard (or roll up and save for making biscuits later. They won't be perfect, but waste not, want not. Store in a tightly sealed container, in the refrigerator, until ready to use.)
• Spoon chicken mixture into crust-lined pan.
• Top with cut top crust. Seal edge and flute, if desired. Brush with egg white. Cut slits in several places, to vent.
• Cook immediately, or store in a tightly sealed container, in the refrigerator, up to a day, until ready to cook.
• Place in preheated oven. Bake for 30 - 40 minutes or until crust is golden brown. (Cover crust edges with strips of foil during the last 15 - 20 minutes, or when you see them start to darken, to prevent burning, if desired.)
• Remove from oven and let stand 5 minutes before serving.
• Serve hot.

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Photo of “Chicken Pot Pie – Bob Evans” is by boxer_bob and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Bob. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is our adaption of several recipes widely circulated on the internet. Additional Information Courtesy of Wikipedia and is used by permission.