Chicken Pot Pie with Biscuits Recipe

Introduction

Chicken Pot Pie with Biscuits is a comforting, hearty dish perfect for chilly evenings. Tender chicken and vegetables are wrapped in a creamy sauce, topped with golden, fluffy biscuits for a cozy meal the whole family will enjoy.

Ingredients

• 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
• ⅓ cup flour
• ½ cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
• 1 cup frozen peas

Instructions

1. Step 1: Prepare the biscuits. Make buttermilk biscuits according to your favorite recipe but do not bake them yet. Store shaped biscuits in the fridge while preparing the filling.
2. Step 2: Season each side of the chicken breasts with salt and pepper. Place chicken in a medium saucepan with 3 cups chicken broth. Bring to a very gentle simmer with the lid slightly ajar and cook for 15 minutes or until cooked through. Avoid boiling rapidly. Remove chicken and shred with forks, reserving the broth.
3. Step 3: In a wide 12-inch pan, melt butter over medium heat. Sauté onions, celery, and carrots for 5–6 minutes until softened. Add garlic and all dry seasonings (onion powder, thyme, rosemary, sage), and cook for 1 more minute.
4. Step 4: Sprinkle flour over the vegetables and toss to coat. Cook for 2 minutes until raw flour smell disappears.
5. Step 5: Gradually add about two thirds of the reserved chicken broth in small splashes, stirring constantly to avoid lumps. Add half and half gradually in the same way. Stir until smooth and creamy.
6. Step 6: Add chicken bouillon cube and soy sauce, stirring to combine. Fold shredded chicken into the mixture.
7. Step 7: If the sauce isn’t thick enough, bring to a gentle boil then reduce to a simmer until desired thickness is reached. Optionally add remaining broth if you prefer a looser filling—the biscuit bottoms will absorb some moisture during baking.
8. Step 8: Stir in frozen peas and heat through. Remove from heat.
9. Step 9: Transfer the filling to a lightly greased 8×8-inch baking dish if your skillet isn’t oven-safe.
10. Step 10: Arrange the prepared but unbaked biscuits on top of the filling. Bake at 425°F for 15–18 minutes or until biscuits are golden brown and set.
11. Step 11 (Optional): For extra browning, brush butter on the biscuit tops and bake at 450°F for 3–5 more minutes.

Tips & Variations

• Use refrigerated biscuit dough or a biscuit mix for a quicker alternative.
• For more flavor, add cooked mushrooms or replace peas with corn.
• To get a crispier biscuit bottom, bake biscuits separately on a sheet and place them on hot filling before serving.
• Use bone-in chicken for richer broth but increase simmering time.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep biscuits flaky. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, but ensure the chicken is fully thawed before cooking to achieve even cooking and avoid excess liquid in the filling.

Can I make the filling ahead of time?

Absolutely. Prepare the filling up to two days in advance and refrigerate. Add biscuits and bake just before serving for best results.

Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.7 from 293 reviews

• Author: Thomas
• Total Time: 1 hour
• Yield: 4 servings 1x

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Description

This comforting Chicken Pot Pie with Biscuits features tender shredded chicken simmered in a flavorful creamy vegetable gravy, topped with fluffy homemade or refrigerated biscuits baked to golden perfection. A cozy, classic dish perfect for a hearty dinner.

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Ingredients

Scale 1x2x3x

Chicken and Broth

• 2 small boneless skinless chicken breasts
• Salt and pepper, to taste
• 3 cups chicken broth
• 1 chicken bouillon cube

Vegetables and Seasonings

• 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

Thickening and Flavor

• ⅓ cup flour
• ½ cup half and half
• 1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
• 1 cup frozen peas

Biscuits

• Prepared buttermilk biscuits or refrigerated biscuits (amount as needed for topping)

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Instructions

1. Prepare Biscuits: Prepare buttermilk biscuits as desired but do not bake. Refrigerate formed biscuits on a plate while assembling the pot pie filling. Alternatively, you may bake biscuits separately during the filling preparation.
2. Cook Chicken: Season chicken breasts on both sides with salt and pepper. Place them in a medium saucepan with chicken broth. Heat gently with lid cracked for 15 minutes until chicken is fully cooked but not boiling rapidly to avoid toughness. Remove chicken, shred with forks, and reserve the broth.
3. Sauté Vegetables: In a wide 12-inch pan, melt butter over medium heat. Add diced onions, celery, and carrots, sauté for 5-6 minutes until softened. Add minced garlic and all dried seasonings (onion powder, thyme, rosemary, sage). Stir and cook for 1 more minute.
4. Add Flour: Sprinkle flour over the vegetables and toss to coat evenly. Cook for about 2 minutes until raw flour smell disappears.
5. Incorporate Liquid: Slowly add about two-thirds of the reserved chicken broth in small splashes, stirring constantly to avoid lumps. Then add half and half similarly, stirring to combine into a creamy mixture.
6. Flavor and Combine Chicken: Add the chicken bouillon cube and soy sauce, stirring to dissolve. Stir in shredded chicken thoroughly to incorporate into the gravy.
7. Adjust Thickness: If the gravy is not thick enough, gently bring to a boil then reduce to a simmer until desired thickness is reached. Optionally, add any remaining broth if you wish a thinner consistency. The biscuits will absorb some liquid while baking.
8. Add Peas: Stir in frozen peas and cook just until heated through. Remove the pan from heat.
9. Transfer Filling: Pour the filling into a lightly greased 8 x 8-inch baking dish if your pan is not oven-safe.
10. Top with Biscuits: Place the prepared biscuits on top of the filling evenly.
11. Bake: Bake at 425°F (or according to biscuit recipe instructions) for 15-18 minutes until biscuits are golden and cooked through. For extra browning, optionally brush biscuits with butter and bake at 450°F for an additional 3-5 minutes.
12. Serve: Remove from oven and serve warm for a comforting meal.

Notes

• You can use homemade, refrigerated, or biscuit mix biscuits depending on preference.
• Cooking the chicken gently is key to tender meat; avoid rapid boiling.
• Adding biscuits on top of the filling before baking creates a cozy, hearty dish with soft biscuit bottoms. Baking biscuits separately will yield crisper bottoms.
• Adjust liquid consistency as preferred by adding more broth or reducing more.
• Optional Cheddar Bay Biscuit recipe can be used as a flavorful biscuit topping.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

Keywords: Chicken Pot Pie, biscuits, comfort food, creamy chicken pie, easy dinner, homemade biscuits