Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

from lindacooking.com
29 min
4 servings

With this Chicken Pot Pie with Biscuits, you’ll transform your kitchen into a heart-warming haven where comfort meets home baking.

Ingredients

  • chicken pot pie filling▢ 2 small boneless skinless chicken breasts (see notes)▢ 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 each: onion powder, dry thyme, 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 substitute worcestershire sauce)▢ 1 cup frozen peas

Directions

  1. 1

    Prepare buttermilk biscuits but do not bake yet. Store the shaped biscuits on a plate in the fridge while you work on the filling.

  2. 2

    When ready to bake, add the formed biscuits to the top of the chicken pie filling. Bake at 425 °F for 15-18 minutes. (Optional: Brush with butter and bake at 450 °F for up to 5 more minutes to brown the top more.)

  3. 3

    If you’d rather use a quick shortcut: Use your Cheddar Bay Biscuit recipe: combine the dry ingredients ahead. Then when you’re ready to bake, mix the wet ingredients, form the dough, add the biscuits to the top of your skillet, and bake at 450 °F for 12-15 minutes.

  4. 4

    Refrigerated biscuits may also be used. If you prefer a biscuit mix such as Bisquick or a ready-made refrigerated dough: prepare them just before baking. Refer to the package for baking time and temperature.

  5. 5

    Another option: bake the biscuits separately on a baking sheet while you prepare the filling, then place them on top of the cooked filling. That gives a crisper bottom biscuit if you like.

  6. 6

    Season each side of the chicken breasts with salt and pepper. Then add them to a medium saucepan along with the chicken broth. Bring to a very gentle bubble with the lid cracked, simmer for about 15 minutes until cooked through—do not let it boil rapidly or the chicken may become tough.

  7. 7

    Remove the chicken and use forks to shred it. Set it aside and reserve the cooking broth.

  8. 8

    Meanwhile, melt the butter in a wide (12-inch) pan over medium heat. Sauté the onions, celery, and carrots for 5-6 minutes until softened. Add the garlic and seasonings (onion powder, thyme, rosemary, sage). Toss to coat and cook for 1 more minute.

  9. 9

    Sprinkle in the flour and toss to coat the vegetables. Cook for about 2 minutes or until you no longer smell raw flour.

  10. 10

    Gradually add about 2/3 of the reserved chicken broth in small splashes, stirring constantly to incorporate smoothly. Then add the half and half in the same manner until the mixture becomes creamy and thick.

  11. 11

    Add the chicken bouillon cube and the soy sauce or Worcestershire. Then stir in the shredded chicken and combine everything. If you added the liquid slowly, your gravy should be thick. If you want it thicker, bring to a gentle boil and then reduce to a simmer.

  12. 12

    Optionally add the remaining 1/3 of the chicken broth if you like a slightly looser filling; the biscuits will absorb some of this during baking.

  13. 13

    Stir in the frozen peas and heat through. Remove from heat.

  14. 14

    If your skillet is oven-safe you can bake directly in it; if not, transfer the filling to a lightly greased 8 × 8-inch baking dish. Then place the chilled or prepared biscuits on top of the filling.

  15. 15

    Bake following the biscuit instructions above until the biscuits are golden and set in the middle. Note: baking the biscuits separately on a baking sheet and placing them on the filling afterwards will produce a crispier bottom biscuit.

  16. 16

    Optional: For extra browning, brush melted butter over the biscuits at the end and bake at 450 °F for 3-5 more minutes.