Recipe courtesy of Food Network

Chicken Pot Pie Salad Sandwiches

Comfort food, meet summer. You'll find all the sweet flavor and creamy texture of a chicken pot pie in this chilled salad. We use rotisserie chicken for ease and sandwich the salad between biscuits to replicate the rich flavor of the pie's doughy crown.
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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 6 servings
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2 tablespoons unsalted butter

1 small red onion, cut into 1/2-inch dice (a heaping 1/2 cup)

2 sprigs thyme

Kosher salt and freshly ground black pepper

1 small carrot, peeled and cut into 1/2-inch dice (about 1/2 cup)

1/2 cup dry white wine

1/4 cup half-and-half

1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups meat) 

1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups meat)

1/3 cup mayonnaise

1/4 cup fresh flat-leaf parsley, roughly chopped

2 ounces sugar snap peas, cut into 1/4-inch pieces (about 1/2 cup)

1 stalk celery, cut into 1/3-inch pieces (about 1/3 cup)

6 store-bought biscuits, split


  1. Melt the butter in a large skillet over medium heat. Add the onions, thyme, a large pinch of salt and a few grinds of pepper, and cook, stirring occasionally, 5 minutes; add the carrots, and continue to cook until the onions are softened and browned in spots, 3 to 5 minutes more. Add the wine, increase the heat to medium-high, bring the wine to a boil and cook until reduced by half, 2 to 4 minutes. Turn off the heat, stir in the half-and-half and mix in the chicken. Transfer the mixture to a large mixing bowl and refrigerate until cool, about 30 minutes. 
  2. Discard the thyme. Stir in the mayonnaise, parsley, snap peas and celery and season with salt and pepper. Divide the chicken mixture among the biscuits and serve immediately.