Chicken Pot Pie with Biscuits
Ingredients
- 2 small boneless skinless chicken breasts
see notes
- 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 EACH: Onion Powder
Dry Thyme, Dry Rosemary
- ¼ teaspoon ground sage
- 1/3 cup flour
- ½ cup Half and half
- 1 chicken bouillon cube or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce
you can’t taste it, but it enhances the flavors
- 1 cup frozen peas
Directions
- 1
Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
- 2
Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
Chicken Pot Pie with Biscuits
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Ratings & Reviews
Based on 219 ratings
Rating Breakdown
About this Recipe
Craving the ultimate cozy dinner that brings everyone to the table? This Chicken Pot Pie with Biscuits recipe is the easy, heartwarming comfort food your family will adore, perfect for any night of the week.
What makes this pot pie truly special is its incredible depth of flavor and comforting texture. We build a rich, savory filling with classic vegetables and tender chicken, enhanced by secret ingredients like a touch of low sodium soy sauce and chicken bouillon that deepen every spoonful without being detectable. Plus, you have the flexibility to choose between making your biscuits from scratch or using convenient refrigerated ones, making this a truly adaptable recipe for any home cook.
Get ready for a bowlful of pure comfort. You'll dig into a creamy, luscious sauce, brimming with tender pieces of chicken, sweet peas, and finely diced carrots, celery, and onions. Each bite offers a harmonious blend of savory and subtly sweet notes, all enveloped in that velvety gravy. Topping it all off is a golden, fluffy biscuit, perfect for soaking up every last bit of the delicious filling. It's a hearty, satisfying meal that feels like a warm hug, simple enough for weeknights but special enough for a gathering.
This recipe is wonderfully versatile. While we call for chicken, cooked turkey would also be a fantastic substitution, especially if you have leftovers. Feel free to incorporate other root vegetables like diced potatoes or parsnips into the filling for extra heartiness. The choice between homemade biscuits or refrigerated biscuits gives you complete control over your prep time, ensuring you can always enjoy this dish, no matter how busy you are.
Serve this classic Chicken Pot Pie with Biscuits as the star of a family dinner, especially on a chilly evening when you need a little extra warmth and comfort. It's a complete meal on its own, satisfying and deeply nourishing.