12 Delicious Bibis Chicken Pot Pie Recipes

Just when you thought comfort food couldn’t get any cozier, Bibi’s chicken pot pie recipes come along to prove otherwise! Whether you’re craving a classic version or something with a twist, these 12 delicious recipes are sure to warm your heart and satisfy your taste buds. Perfect for any season, these pies are a must-try for home cooks looking to bring a little extra comfort to the dinner table. Keep reading to find your next favorite recipe!

Classic Bibis Chicken Pot Pie

Today feels like the perfect day to share something that warms the heart as much as the belly. This recipe, a humble yet deeply comforting dish, has been a quiet companion through many seasons, offering solace and satisfaction in every bite.

Ingredients

• Chicken – 2 cups, cooked and shredded
• Butter – ½ cup
• Flour – ½ cup
• Chicken broth – 2 cups
• Milk – 1 cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Pie crust – 2, 9-inch

Instructions

1. Preheat your oven to 375°F, ensuring it’s fully heated before baking for the perfect golden crust.
2. In a large saucepan, melt the butter over medium heat, then whisk in the flour to create a roux, cooking for 2 minutes until it’s lightly golden.
3. Gradually add the chicken broth and milk, stirring constantly to avoid lumps, until the mixture thickens, about 5 minutes. Tip: A smooth sauce starts with patience and constant stirring.
4. Stir in the shredded chicken, salt, and pepper, mixing well to ensure every piece is coated and flavorful.
5. Place one pie crust in a 9-inch pie dish, then pour the chicken mixture over it, spreading evenly.
6. Cover with the second pie crust, sealing the edges by crimping with a fork or your fingers, and cut a few slits on top for steam to escape.
7. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbling. Tip: For an extra glossy finish, brush the crust with an egg wash before baking.
8. Let the pot pie rest for 10 minutes before serving to allow the filling to set. Tip: Resting time is crucial for the perfect slice.

Zesty and comforting, this pot pie boasts a flaky crust that gives way to a creamy, savory filling. Serve it alongside a crisp green salad or enjoy it as is, letting its simplicity speak volumes.

Creamy Bibis Chicken Pot Pie

Warmth fills the kitchen as the aroma of buttery crust and tender chicken mingles, a comforting embrace on a quiet evening. This dish, a humble yet rich pot pie, is a canvas for memories, each bite a tender reminder of home.

Ingredients

• Chicken – 2 cups, cooked and shredded
• Butter – ½ cup
• Flour – 1 cup
• Milk – 2 cups
• Salt – ½ tsp.
• Pepper – ¼ tsp.
• Pie crust – 2, pre-made

Instructions

1. Preheat oven to 375°F.
2. Melt butter in a large pot over medium heat. Tip: Ensure the butter doesn’t brown to keep the sauce light.
3. Whisk in flour until smooth, cooking for 1 minute to remove the raw taste.
4. Gradually add milk, whisking constantly to prevent lumps. Tip: Room temperature milk blends more smoothly.
5. Cook the sauce until thickened, about 5 minutes, stirring frequently.
6. Stir in chicken, salt, and pepper. Remove from heat.
7. Line a pie dish with one crust, trimming edges if necessary.
8. Pour the chicken mixture into the crust.
9. Cover with the second crust, sealing edges with a fork. Tip: Vent the top crust to allow steam to escape.
10. Bake for 30 minutes, or until the crust is golden brown.

The crust shatters delicately under the fork, revealing a creamy, velvety filling that’s both hearty and light. Serve it with a side of crisp greens for a contrast in textures, or enjoy it as is, letting the flavors stand proudly on their own.

Spicy Bibis Chicken Pot Pie

How comforting it is to find solace in the warmth of a homemade dish, especially one that carries the heat of spices and the heartiness of chicken. This recipe, a twist on the classic pot pie, brings together the familiar with a kick that lingers just enough to make each bite memorable.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Vegetable oil – 2 tbsp
• Onion – 1, diced
• Garlic – 2 cloves, minced
• Flour – 1/4 cup
• Chicken broth – 2 cups
• Heavy cream – 1/2 cup
• Frozen mixed vegetables – 1 cup
• Pie crust – 1, pre-made
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Cayenne pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat vegetable oil over medium heat. Add diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Sprinkle flour over the onions and garlic, stirring constantly for 1 minute to create a roux.
4. Gradually whisk in chicken broth and heavy cream, ensuring no lumps remain. Bring to a simmer.
5. Add shredded chicken, frozen vegetables, salt, black pepper, and cayenne pepper. Stir to combine and cook for 5 minutes.
6. Transfer the mixture to a pie dish. Cover with the pre-made pie crust, crimping the edges to seal. Cut slits in the top for ventilation.
7. Bake for 30 minutes, or until the crust is golden brown and the filling is bubbling.
8. Let the pot pie rest for 10 minutes before serving to allow the filling to thicken.

As you slice into the golden crust, the steam releases a melody of spices and warmth. The creamy filling, speckled with vegetables and tender chicken, offers a comforting embrace with every forkful. Serve it alongside a crisp salad to balance the richness, or enjoy it as is for a truly hearty meal.

Vegetable-Loaded Bibis Chicken Pot Pie

Lately, I’ve found myself craving the comfort of a homemade pot pie, but with a twist that leans into the bounty of the season. This version, loaded with vegetables and tender chicken, feels like a hug in a dish, perfect for those evenings when the air starts to cool.

Ingredients

• Chicken breast – 2 cups, cooked and diced
• Mixed vegetables – 3 cups (carrots, peas, corn)
• Butter – ½ cup
• Flour – 1 cup
• Chicken broth – 2 cups
• Milk – 1 cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Pie crust – 2, pre-made

Instructions

1. Preheat your oven to 375°F.
2. In a large pot, melt butter over medium heat. Tip: Ensure the butter doesn’t brown to keep the sauce light in color.
3. Add flour to the melted butter, stirring constantly for 2 minutes to make a roux.
4. Slowly whisk in chicken broth and milk until the mixture is smooth. Tip: Adding liquids gradually prevents lumps.
5. Bring the sauce to a simmer, then add salt and pepper. Cook for 5 minutes until thickened.
6. Stir in the cooked chicken and mixed vegetables. Remove from heat.
7. Place one pie crust in the bottom of a 9-inch pie dish. Pour the filling over it.
8. Cover with the second pie crust, sealing the edges. Cut slits in the top for steam to escape. Tip: Brushing the top with egg wash gives a golden finish.
9. Bake for 30-35 minutes, until the crust is golden and the filling is bubbly.

Every bite of this pot pie offers a creamy, vegetable-packed filling encased in a flaky, buttery crust. Try serving it with a side of crisp green salad to balance the richness.

Cheesy Bibis Chicken Pot Pie

Evenings like these call for something comforting, a dish that wraps you in warmth with every bite. Cheesy Bibis Chicken Pot Pie is just that, a creamy, savory filling encased in a flaky, golden crust, perfect for when the air starts to cool.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Mixed vegetables – 1 cup
• Cheddar cheese – 1 cup, shredded
• Chicken broth – 1 cup
• Heavy cream – ½ cup
• Pie crust – 2, 9-inch
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat.
3. Add flour, whisking constantly for 1 minute to create a roux.
4. Slowly pour in chicken broth and heavy cream, whisking until smooth.
5. Add shredded chicken, mixed vegetables, salt, and black pepper. Stir to combine.
6. Cook for 5 minutes, stirring occasionally, until the mixture thickens.
7. Remove from heat and stir in cheddar cheese until melted.
8. Place one pie crust in a 9-inch pie dish. Pour the filling into the crust.
9. Cover with the second pie crust. Seal edges and cut slits in the top.
10. Bake for 30 minutes, or until the crust is golden brown.

Warm from the oven, the pot pie’s crust shatters to reveal a velvety, cheese-laden filling. Serve it alongside a crisp salad for a contrast in textures, or enjoy it as is, letting the rich flavors stand alone.

Gluten-Free Bibis Chicken Pot Pie

Wandering through the kitchen on a quiet afternoon, the thought of a warm, comforting dish like Bibis Chicken Pot Pie feels just right. This gluten-free version brings all the homely goodness without the gluten, perfect for those cozy moments.

Ingredients

• Gluten-free flour – 1 cup
• Butter – ½ cup
• Chicken breast – 1 lb, cubed
• Carrots – ½ cup, diced
• Peas – ½ cup
• Chicken broth – 2 cups
• Salt – ½ tsp
• Pepper – ¼ tsp

Instructions

1. Preheat the oven to 375°F.
2. In a large bowl, mix gluten-free flour and butter until crumbly. Tip: Keep the butter cold for a flakier crust.
3. Press the mixture into a pie dish to form the crust. Bake for 10 minutes.
4. In a skillet, cook chicken breast over medium heat until no longer pink, about 5 minutes.
5. Add carrots and peas to the skillet, cooking for another 3 minutes. Tip: Sautéing the veggies first enhances their flavor.
6. Pour in chicken broth, salt, and pepper. Simmer for 5 minutes until slightly thickened.
7. Transfer the chicken mixture into the pre-baked crust. Tip: Let the filling cool slightly to prevent the crust from getting soggy.
8. Cover with another layer of the flour-butter mixture, sealing the edges.
9. Bake for 25 minutes or until the top is golden brown.

Delightfully, the pie emerges with a crisp top giving way to a creamy, savory filling. Serve it with a side of green salad for a balanced meal, or enjoy it as is for pure comfort.

Herb-Infused Bibis Chicken Pot Pie

Oh, the comfort of a warm chicken pot pie, its golden crust cradling a creamy, herb-infused filling, is a memory that lingers long after the last bite. This version, with its subtle herbal notes, transforms the familiar into something quietly extraordinary.

Ingredients

– Chicken breast – 2 cups, cooked and shredded
– Butter – ½ cup
– Flour – ½ cup
– Chicken broth – 2 cups
– Milk – 1 cup
– Mixed herbs (thyme, rosemary, parsley) – 1 tbsp
– Salt – 1 tsp
– Pie crust – 1, pre-made

Instructions

1. Preheat your oven to 375°F.
2. In a large pot, melt butter over medium heat until it bubbles slightly.
3. Whisk in flour gradually to form a roux, cooking for 2 minutes until golden. Tip: Constant whisking prevents lumps.
4. Slowly add chicken broth and milk, whisking continuously until the mixture thickens, about 5 minutes.
5. Stir in the shredded chicken, mixed herbs, and salt, combining well. Tip: Fresh herbs can be used for a brighter flavor.
6. Pour the filling into a pie dish and cover with the pre-made pie crust, crimping the edges to seal.
7. Cut a few slits in the top crust to allow steam to escape.
8. Bake for 30-35 minutes, or until the crust is golden and the filling is bubbly. Tip: Place a baking sheet underneath to catch any spills.
The crust emerges flaky and buttery, a perfect contrast to the creamy, herb-kissed filling inside. Serve it with a simple green salad to cut through the richness, or enjoy it as is, letting the flavors speak for themselves.

Mini Bibis Chicken Pot Pies

Comfort comes in many forms, but few are as universally cherished as the humble chicken pot pie. Today, we’re taking that classic comfort and shrinking it down into adorable, individual servings that promise the same heartwarming flavors in every bite.

Ingredients

• Chicken breast – 1 cup, cooked and shredded
• Frozen mixed vegetables – 1 cup
• Chicken broth – 1 cup
• Heavy cream – ½ cup
• Pie crust – 1 package, thawed
• Butter – 2 tbsp
• Flour – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease 4 mini pie pans.
2. In a medium saucepan over medium heat, melt the butter. Tip: Ensure the butter doesn’t brown to keep the sauce light in color.
3. Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.
4. Gradually add the chicken broth and heavy cream, whisking constantly to prevent lumps. Tip: A steady pour and constant whisking are key to a smooth sauce.
5. Stir in the shredded chicken, frozen vegetables, salt, and pepper. Cook for 5 minutes, or until the mixture thickens slightly.
6. Roll out the pie crust and cut into circles slightly larger than your pie pans. Tip: Using a bowl as a guide can help achieve even circles.
7. Fill each greased pie pan with the chicken mixture, then top with a pie crust circle. Crimp the edges to seal and cut a small slit in the top for steam to escape.
8. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.

Perfectly golden and flaky, these mini pot pies offer a delightful contrast between the creamy, savory filling and the buttery crust. Serve them straight from the oven for a comforting meal that feels like a hug in every bite.

Bibis Chicken Pot Pie with a Biscuit Topping

Lately, I’ve found myself yearning for the comfort of home-cooked meals, the kind that fill the kitchen with warmth and the heart with nostalgia. This chicken pot pie, with its flaky biscuit topping, is just that—a hug in a dish.

Ingredients

• Chicken breast – 2 cups, cooked and shredded
• Mixed vegetables – 2 cups
• Chicken broth – 1 cup
• Flour – 1/4 cup
• Butter – 1/4 cup
• Milk – 1/2 cup
• Biscuit dough – 1 can
• Salt – 1/2 tsp
• Pepper – 1/4 tsp

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, melt the butter over medium heat. Tip: Ensure the butter is fully melted but not browned to avoid altering the flavor.
3. Whisk in the flour until smooth, cooking for 1 minute to remove the raw flour taste.
4. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens, about 5 minutes.
5. Add the shredded chicken, mixed vegetables, salt, and pepper to the skillet. Stir to combine. Tip: Frozen vegetables can be used without thawing for convenience.
6. Transfer the mixture to a greased baking dish.
7. Open the can of biscuit dough and place the biscuits on top of the chicken mixture, covering as much surface area as possible. Tip: For extra browning, brush the biscuits with a little melted butter before baking.
8. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.

Out of the oven, the biscuit topping is irresistibly golden and crisp, while the filling beneath is creamy and packed with flavor. Serve it straight from the dish for a rustic, family-style meal that invites everyone to dig in.

Bibis Chicken Pot Pie with a Puff Pastry Crust

Kneading the dough for this pot pie, I’m reminded of the quiet mornings when the kitchen feels like a sanctuary. The puff pastry crust, light and flaky, promises comfort with every bite, while the filling whispers of home.

Ingredients

• Chicken – 2 cups, cooked and shredded
• Carrots – 1 cup, diced
• Peas – 1 cup
• Butter – ½ cup
• Flour – ½ cup
• Chicken broth – 2 cups
• Milk – 1 cup
• Salt – 1 tsp
• Pepper – ½ tsp
• Puff pastry – 1 sheet, thawed

Instructions

1. Preheat the oven to 400°F.
2. In a large skillet, melt butter over medium heat. Tip: Ensure the butter doesn’t brown to keep the roux light.
3. Add flour to the melted butter, stirring constantly for 2 minutes to form a roux.
4. Gradually whisk in chicken broth and milk until the mixture is smooth and begins to thicken, about 5 minutes.
5. Stir in chicken, carrots, peas, salt, and pepper. Cook for another 5 minutes until the vegetables are slightly tender. Tip: The filling should be thick but pourable; adjust with more broth if needed.
6. Transfer the filling to a 9-inch pie dish.
7. Cover the filling with the puff pastry sheet, trimming any excess and sealing the edges. Tip: Brush the pastry with an egg wash for a golden finish.
8. Cut a few slits in the pastry to allow steam to escape.
9. Bake for 25-30 minutes, or until the pastry is puffed and golden brown.

The crust emerges from the oven, a golden canopy over a creamy, vegetable-studded filling. This pot pie pairs beautifully with a crisp green salad, offering a contrast in textures that’s utterly satisfying.

Slow Cooker Bibis Chicken Pot Pie

Perhaps there’s no greater comfort than the warm embrace of a homemade chicken pot pie, especially when it’s made with the ease of a slow cooker. This version, tender and rich, whispers of home with every bite, a gentle reminder of the simple joys in life.

Ingredients

• Chicken breasts – 2, boneless and skinless
• Chicken broth – 2 cups
• Mixed vegetables – 2 cups, frozen
• Heavy cream – 1 cup
• Flour – 1/4 cup
• Pie crust – 1, pre-made
• Salt – 1 tsp
• Black pepper – 1/2 tsp

Instructions

1. Place the chicken breasts at the bottom of the slow cooker.
2. Pour the chicken broth over the chicken.
3. Add the mixed vegetables on top of the chicken.
4. In a separate bowl, whisk together the heavy cream and flour until smooth, then pour over the vegetables.
5. Season with salt and black pepper.
6. Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds.
7. Shred the chicken directly in the slow cooker using two forks.
8. Roll out the pie crust and place it over the top of the mixture in the slow cooker, tucking in the edges.
9. Cover and cook on high for an additional 30 minutes, or until the crust is golden brown.
10. Let the pot pie sit for 10 minutes before serving to allow the filling to thicken.

Velvety and rich, the filling cradles the flaky crust, creating a dish that’s as comforting to make as it is to eat. Serve it with a sprinkle of fresh herbs or a side of crisp green salad for a touch of brightness.

Bibis Chicken Pot Pie Soup

How comforting it is to find warmth in a bowl of soup, especially one that reminds you of home. Bibis Chicken Pot Pie Soup brings that familiar, cozy feeling with every spoonful, blending the heartiness of pot pie into a smooth, savory soup.

Ingredients

• Chicken breast – 1 lb
• Butter – 2 tbsp
• Flour – 1/4 cup
• Chicken broth – 4 cups
• Milk – 1 cup
• Frozen mixed vegetables – 1 cup
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp

Instructions

1. Cut the chicken breast into small, bite-sized pieces.
2. In a large pot, melt the butter over medium heat until it’s fully liquid and slightly bubbly.
3. Add the chicken pieces to the pot, cooking until they’re no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even cooking.
4. Sprinkle the flour over the chicken, stirring constantly for 1 minute to cook off the raw flour taste.
5. Gradually pour in the chicken broth, stirring continuously to avoid lumps.
6. Add the milk, frozen vegetables, salt, and black pepper, stirring to combine.
7. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15 minutes, stirring occasionally. Tip: A gentle simmer helps the flavors meld without curdling the milk.
8. Check the seasoning and adjust if necessary. Tip: Letting the soup sit for 5 minutes off the heat thickens it slightly.

You’ll notice the soup has a creamy texture, with the vegetables adding a slight crunch. The flavors are rich and comforting, perfect for a chilly evening. Serve it with a side of crusty bread for dipping, or top with a sprinkle of fresh herbs for a pop of color.

Conclusion

Featuring a mouthwatering selection, our roundup of 12 Delicious Bibis Chicken Pot Pie Recipes offers something for every taste and skill level. Whether you’re craving classic comfort or a creative twist, these recipes promise to delight. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share the love by pinning your top picks on Pinterest. Happy baking!