Chicken Pot Pie with Biscuits (Print-Friendly Recipe)

Creamy chicken and vegetables topped with flaky biscuits—an easy, comforting family meal.

# Ingredients List:

→ Filling

01 - 2 small boneless skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste
04 - 3 cups chicken broth
05 - 4 tablespoons unsalted butter
06 - 1/2 cup finely diced yellow onion
07 - 1/2 cup finely diced celery
08 - 1/2 cup finely diced carrots
09 - 2 cloves garlic, minced
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 1/4 teaspoon ground sage
14 - 1/3 cup all-purpose flour
15 - 1/2 cup half and half
16 - 1 chicken bouillon cube
17 - 1 teaspoon low sodium soy sauce
18 - 1 cup frozen peas

→ Topping

19 - Biscuits (homemade, refrigerated, Bisquick or biscuit mix, prepared according to package or recipe instructions)
20 - Optional: melted butter, for brushing biscuits

# How to Make It:

01 - Form the biscuit dough according to your preferred recipe or package instructions, but do not bake. Place the formed biscuits on a plate and refrigerate until ready to bake with the pot pie. For Cheddar Bay style, combine dry ingredients in advance and finish mixing with wet ingredients just before baking.
02 - Season both sides of the chicken breasts with salt and pepper. Place chicken in a medium saucepan with 3 cups chicken broth. Gently simmer, covered with a slightly open lid, for 15 minutes or until cooked through. Remove chicken and shred using two forks. Reserve the broth.
03 - Melt butter in a large skillet over medium heat. Add diced onions, celery, and carrots; sauté for 5 to 6 minutes until slightly softened. Add minced garlic, onion powder, dried thyme, dried rosemary, and ground sage. Stir and cook for 1 minute.
04 - Sprinkle flour evenly over the vegetables; stir and cook for 2 minutes, allowing the flour to absorb moisture and remove the raw flavor.
05 - Gradually add about two-thirds of the reserved chicken broth in small increments, stirring well after each addition until smooth. Then add the half and half gradually, stirring thoroughly. Stir in chicken bouillon cube and soy sauce. Return shredded chicken to the skillet and combine until evenly distributed.
06 - Simmer for a few minutes until the filling thickens. Add remaining broth if a looser consistency is preferred, accounting for biscuit absorption during baking. Add frozen peas and stir until heated through. Remove pan from heat.
07 - If the skillet is oven-safe, arrange chilled biscuits evenly on top of the filling. Otherwise, transfer filling to a lightly greased 8 x 8-inch baking dish and top with biscuits. Bake at 425°F for 15 to 18 minutes, or according to biscuit recipe, until biscuits are cooked through and golden brown. Optionally, brush biscuits with melted butter and bake at 450°F for 3 to 5 additional minutes for extra color.
08 - Let cool briefly and serve warm, ensuring a portion of both filling and biscuit for each serving.

# Extra Information:

01 - Chicken thighs can be substituted for chicken breasts, or use 3 cups precooked shredded chicken. Cooking fresh chicken in broth imparts a richer flavor. Incorporate 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) after cooking flour if enhanced aroma is desired; simmer until reduced. Prepare the filling up to 2 days in advance and refrigerate until use. Unbaked biscuits can also be stored refrigerated for 2 days. Reheat filling gently before topping with biscuits and baking.

Return