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Chicken Pot Pie with Biscuits Recipe

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3.8 from 50 reviews

Chicken Pot Pie with Biscuits is a comforting and easy-to-make dinner recipe featuring juicy shredded chicken cooked in a flavorful broth with vegetables and herbs, topped with homemade or refrigerated biscuits baked to golden perfection. This dish combines a creamy filling with flaky, buttery biscuits for a cozy meal your family will love.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Chicken Pot Pie Filling

  • 2 small boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 3 cups chicken broth
  • 4 tablespoons butter
  • ½ cup onions, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon onion powder
  • ½ teaspoon dry thyme
  • ½ teaspoon dry rosemary
  • ¼ teaspoon ground sage
  • 1/3 cup flour
  • ½ cup half and half
  • 1 chicken bouillon cube
  • 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
  • 1 cup frozen peas

Biscuits

  • Prepared buttermilk biscuits (homemade, refrigerated, or biscuit mix as preferred)

Instructions

  1. Prepare the Biscuits: Prepare buttermilk biscuits according to your choice of recipe but do not bake them yet. Store formed biscuits on a plate in the fridge while preparing the pot pie filling. Biscuits will be added uncooked on top of the filling before baking. If using refrigerated or biscuit mix biscuits, prepare just before baking according to package instructions.
  2. Cook the Chicken: Season chicken breasts with salt and pepper on both sides. Place them in a medium saucepan with the chicken broth. Heat gently with the lid slightly ajar for about 15 minutes until the chicken is fully cooked but not boiling rapidly to avoid tough meat. Remove chicken and shred it with forks. Reserve the broth for the filling.
  3. Sauté Vegetables and Seasonings: In a 12-inch wide pan over medium heat, melt the butter. Add diced onions, celery, and carrots and sauté for 5-6 minutes until softened. Add minced garlic and the dry seasonings (onion powder, thyme, rosemary, ground sage), then cook for another minute to release aromas.
  4. Make the Gravy Base: Sprinkle the flour over the vegetables and toss to coat. Cook for 2 minutes stirring frequently to cook out the raw flour taste.
  5. Add Liquids: Gradually add about two-thirds of the reserved chicken broth in small splashes while stirring to incorporate and prevent lumps. Then add half and half in the same gradual manner, stirring constantly. Stir in the chicken bouillon cube and soy sauce.
  6. Combine Chicken and Adjust Consistency: Add the shredded chicken into the pan and stir well. The gravy should be thick; if thinner, slowly bring the mixture to a gentle boil and then reduce to simmer to thicken. Optionally add any remaining chicken broth for thinner filling, keeping in mind the biscuits will absorb some liquid during baking.
  7. Add Peas and Remove From Heat: Stir in the frozen peas and cook just until heated through. Remove the filling from heat.
  8. Assemble and Bake: Transfer the filling to a lightly greased 8 x 8-inch baking dish if your skillet is not oven safe. Arrange the prepared biscuits on top of the filling evenly. Bake at 425°F (or according to biscuit recipe/package) for 15-18 minutes until biscuits are golden and set in the center. For extra browning, optionally brush biscuits with melted butter and bake at 450°F for 3-5 more minutes.
  9. Serve: Let the chicken pot pie cool briefly before serving. Enjoy warm for a satisfying, cozy meal.

Notes

  • Chicken Options: You may substitute boneless skinless chicken thighs instead of breasts for richer flavor. Alternatively, 3 cups of cooked chicken can be used, but cooking chicken fresh in broth enhances the flavor.
  • Adding Wine: For added depth, add ¼ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) after cooking the flour for 2 minutes. Simmer until the liquid reduces and is absorbed before continuing.
  • Make-Ahead: The filling can be made up to 2 days ahead, cooled, and stored in an airtight container in the refrigerator. Unbaked buttermilk biscuits can also be refrigerated for up to 2 days before baking.
  • Baking Tip: Baking biscuits on top of the filling adds cozy comfort, but alternatively, bake biscuits on a separate baking sheet and place on the filling after baking for crisper bottoms.
  • Nutrition info provided excludes biscuits. Refer to biscuit recipe or package for biscuit nutrition.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/chicken-pot-pie-with-biscuits-recipe/