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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Add Flour: Sprinkle flour over the vegetables and toss to coat evenly. Cook for about 2 minutes until raw flour smell disappears.
- 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.
- 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.
- 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.
- Add Peas: Stir in frozen peas and cook just until heated through. Remove the pan from heat.
- Transfer Filling: Pour the filling into a lightly greased 8 x 8-inch baking dish if your pan is not oven-safe.
- Top with Biscuits: Place the prepared biscuits on top of the filling evenly.
- 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.
- 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
