Name: Chicken Pot Pie with Fluffy Buttermilk Biscuit Topping Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 small boneless skinless chicken breasts; Salt and pepper, to taste; 3 cups chicken broth; 1 chicken bouillon cube; 1 teaspoon low sodium soy sauce (or Worcestershire sauce); 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; 4 tablespoons butter; ⅓ cup flour; ½ cup half and half; 1 cup frozen peas; Prepared buttermilk biscuits (store-bought or homemade, see notes)

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

1/3 cup flour

½ cup half and half

1 chicken bouillon cube

1 teaspoon low sodium soy sauce (or Worcestershire sauce)

1 cup frozen peas

Prepared biscuit dough or refrigerated biscuits (amount as needed for topping)

Instructions

Step 1: Prepare your biscuit dough according to your favorite recipe or use refrigerated biscuits. Form the biscuits but do not bake yet. Keep them refrigerated while preparing the filling.

Step 2: Season the chicken breasts with salt and pepper. Place them in a medium saucepan with the chicken broth. Bring to a gentle simmer with the lid slightly cracked and cook for 15 minutes until the chicken is cooked through. Avoid boiling rapidly to keep the chicken tender. Remove the chicken and shred it with forks, reserving the broth.

Step 3: In a large 12-inch pan, melt butter over medium heat. Sauté onions, celery, and carrots for 5 to 6 minutes until softened. Add garlic, onion powder, thyme, rosemary, and sage. Cook for 1 more minute, stirring to combine.

Step 4: Sprinkle the flour over the vegetables and stir to coat. Cook for about 2 minutes until the raw flour smell disappears.

Step 5: Gradually add two-thirds of the reserved chicken broth in small splashes, stirring constantly to avoid lumps. Then add the half and half slowly in the same way.

Step 6: Crumble in the chicken bouillon cube and stir in the soy sauce. Add the shredded chicken to the pan and mix well.

Step 7: If the mixture is too thin, bring it to a gentle boil and then reduce to a simmer to thicken. Optionally, add the remaining third of the chicken broth if a thinner consistency is preferred or to moisten the pie base for the biscuit topping.

Step 8: Stir in the frozen peas and cook just until heated through, then remove from heat.

Step 9: Transfer the chicken and vegetable filling to a lightly greased 8 x 8-inch baking dish if your pan is not oven-safe.

Step 10: Arrange the biscuits evenly on top of the filling. Bake according to your biscuit recipe instructions, usually 15-18 minutes at 425°F, until golden and cooked through.

Step 11: Optional: Brush melted butter on the biscuits and bake at 450°F for an additional 3-5 minutes to achieve a nicely browned top.

Tips & Variations

Use your favorite biscuit recipe or store-bought refrigerated biscuits for convenience.

Adding shredded cooked potatoes or mushrooms to the filling can boost texture and flavor.

For a richer filling, substitute cream for the half and half.

Try adding fresh herbs like parsley or chives on top before serving for a fresh finish.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, using rotisserie chicken is a great shortcut. Simply shred the chicken and add it to the filling step, reducing the broth slightly since you won’t be poaching the chicken.

Can I make this recipe in advance?

Absolutely. Prepare the filling and biscuit dough separately. Store them in the refrigerator and assemble just before baking. This helps keep biscuits fresh and flaky.