Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

from thecozycook.com
55 min

Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated 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. 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. 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.