Description
A comforting Chicken Pot Pie topped with flaky, golden biscuits. Tender shredded chicken is cooked gently in a flavorful broth and combined with sautéed vegetables and a creamy sauce, then baked with buttery biscuits for a cozy, satisfying meal perfect for any occasion.
Ingredients
Scale
Chicken and Broth
- 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)
Vegetables and Aromatics
- 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
Dairy and Thickener
- 4 tablespoons butter
- ⅓ cup flour
- ½ cup half and half
Extras
- 1 cup frozen peas
- Prepared buttermilk biscuits (store-bought or homemade, see notes)
Instructions
- Prepare the Biscuits: Prepare your buttermilk biscuits according to your recipe or package instructions, but do not bake them yet. Store the formed biscuits in the refrigerator while you make the filling. You can bake them on top of the pot pie filling later or bake them separately.
- Cook the Chicken: Season the chicken breasts with salt and pepper on both sides. Place them in a medium saucepan with 3 cups of chicken broth. Bring the broth to a gentle bubble 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 using forks. Reserve the cooking broth for later use.
- Sauté Vegetables: In a wide 12-inch pan, melt 4 tablespoons of butter over medium heat. Add the diced onions, celery, and carrots and sauté for 5-6 minutes until softened. Add the minced garlic and the dry spices: onion powder, thyme, rosemary, and ground sage. Toss to coat and cook for an additional minute.
- Make the Roux: Sprinkle the flour over the sautéed vegetables and toss to coat well. Cook for about 2 minutes, stirring frequently, until the raw flour smell dissipates.
- Add Liquids: Slowly add about two-thirds of the reserved chicken broth in small splashes, stirring continuously to incorporate the liquid smoothly. Then add the half and half the same way, stirring until combined.
- Season and Combine: Stir in the chicken bouillon cube and soy sauce until dissolved. Add the shredded chicken back into the pan and stir to combine well with the filling.
- Adjust Thickness: If the gravy is thin, bring it to a gentle boil, then reduce to a simmer to thicken. You can add the remaining one-third of chicken broth if you prefer a looser filling; this will also help the biscuits absorb some moisture while baking.
- Add Peas and Finalize Filling: Stir in the frozen peas and cook for a few minutes until heated through. Remove the pan from heat once the filling is ready.
- Transfer to Baking Dish: If your pan is not oven-safe, transfer the filling to a lightly greased 8×8-inch baking dish.
- Top with Biscuits and Bake: Arrange the prepared buttermilk biscuits on top of the filling. Bake in a preheated oven at 425°F (or according to your biscuit recipe) for 15-18 minutes, until the biscuits are golden and cooked through. For extra browning, optionally brush the biscuits with melted butter and bake at 450°F for an additional 3-5 minutes.
Notes
- You can use refrigerated biscuit dough or a biscuit mix if short on time. Prepare according to package directions just before baking.
- Baking the biscuits directly on top of the pot pie filling creates a cozy texture with a soft underside, but baking them separately on a sheet results in crisper bottoms.
- To further enhance the biscuit flavor, try using a cheddar bay biscuit recipe as the topping.
- Control the thickness of the filling by adjusting the amount of broth added; thicker filling pairs well with soft biscuits.
- Do not let the chicken boil rapidly to avoid tough meat; gentle simmering is key.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: Chicken pot pie, biscuit topping, comfort food, creamy chicken pie, easy pot pie recipe, homemade biscuits
