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Chicken Pot Pie with Biscuits Recipe

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4.3 from 10 reviews

Chicken Pot Pie with Biscuits is a comforting and easy-to-make dinner recipe featuring tender shredded chicken, a creamy vegetable filling, and flaky homemade or refrigerated biscuits baked to golden perfection. This dish combines savory flavors with a cozy biscuit topping, perfect for family meals.

Ingredients

Chicken Pot Pie Filling

  • 2 small boneless skinless chicken breasts
  • Salt, to taste
  • 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 or refrigerated, per biscuit recipe or package instructions)

Instructions

  1. Prepare Biscuits: Prepare buttermilk biscuits according to your preferred recipe or package instructions but do not bake them yet. Store the formed biscuits on a plate in the refrigerator while you prepare the pot pie filling. Alternatively, you may use a Cheddar Bay Biscuit recipe or refrigerated biscuit dough. The biscuits will be added to the top of the pot pie before baking.
  2. Cook Chicken: Season chicken breasts on both sides with salt and pepper. Place the chicken in a medium saucepan with 3 cups of chicken broth. Heat gently with the lid cracked, bringing to a very gentle simmer for about 15 minutes until the chicken is fully cooked through. Avoid rapid boiling to keep the chicken tender. Remove the chicken and shred it using forks. Reserve the cooking broth.
  3. Sauté Vegetables: In a wide 12-inch pan, melt 4 tablespoons of butter over medium heat. Add diced onions, celery, and carrots and sauté for 5 to 6 minutes until softened. Add minced garlic and seasonings (onion powder, thyme, rosemary, sage). Cook for another minute while stirring to combine flavors.
  4. Make Roux and Sauce: Sprinkle 1/3 cup flour over the cooked vegetables and toss well to coat. Cook for 2 minutes until raw flour smell disappears. Gradually add 2/3 of the reserved chicken broth in small splashes, stirring constantly to avoid lumps. Add ½ cup half and half in the same gradual manner, stirring to create a thick, creamy sauce.
  5. Season and Add Chicken: Stir in the chicken bouillon cube and 1 teaspoon soy sauce. Add the shredded chicken to the mixture and combine thoroughly. If the sauce is too thin, bring it to a gentle boil and then reduce to a simmer to thicken as desired. You may add any of the remaining chicken broth if you want a looser sauce.
  6. Add Peas and Heat Through: Stir in 1 cup frozen peas and cook until they are heated through but still retain their bright color. Remove the pan from heat.
  7. 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 formed biscuits on top of the filling. Bake in a preheated oven at 425°F (218°C) for 15-18 minutes, or until biscuits are golden and fully cooked through. For extra browning, optionally brush the biscuits with butter and bake at 450°F (232°C) for an additional 3-5 minutes. Alternatively, bake biscuits separately on a baking sheet and place on filling after for crispier bottoms.

Notes

  • You can use homemade, refrigerated, or biscuit mix-based biscuits for topping; adjust baking times according to biscuit instructions.
  • Keep the chicken broth from cooking the chicken to add flavor to the gravy base.
  • Do not boil chicken broth rapidly when cooking chicken to avoid tough meat.
  • If you prefer a thicker gravy, reduce the liquid by simmering before adding biscuits.
  • Brush biscuits with butter before optional additional browning for a richer flavor and golden crust.
  • Using the biscuit dough baked on the pot pie results in softer biscuit bottoms; baking biscuits separately yields crispier bottoms.

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