Chicken Pot Pie with Biscuits (Print Format)
Savory chicken and vegetables tucked under golden biscuits create the ultimate comfort food dinner.
# Ingredients:
→ Chicken Pot Pie
01 -
2 small boneless skinless chicken breasts
02 -
Salt and pepper to taste
03 -
3 cups chicken broth
04 -
4 tablespoons butter
05 -
½ cup onions, finely diced
06 -
½ cup celery, finely diced
07 -
½ cup carrots, finely diced
08 -
2 cloves garlic, minced
09 -
½ teaspoon each onion powder, dry thyme, dry rosemary
10 -
¼ teaspoon ground sage
11 -
1/3 cup flour
12 -
½ cup half and half
13 -
1 chicken bouillon cube
14 -
1 teaspoon low sodium soy sauce or Worcestershire sauce
15 -
1 cup frozen peas
→ Biscuits
16 -
Refer to instructions for homemade, refrigerated, or pre-packaged biscuit options
# Steps:
01 -
Prepare your biscuits but do not bake initially. Store formed biscuits on a plate in the refrigerator while the pot pie filling is being prepared. When ready, add formed biscuits to the top of the filling in the skillet or baking dish. Bake at 425°F for 15-18 minutes. Optionally, brush with butter and bake at 450°F for an additional 3-5 minutes for more browning.
02 -
Season both sides of the chicken breasts with salt and pepper. Place them in a medium saucepan with chicken broth. Bring to a gentle bubble with the lid slightly ajar for 15 minutes until cooked through. Do not boil rapidly to avoid tough chicken. Remove the chicken and shred it with forks. Reserve the broth for later use.
03 -
Melt butter in a wide, 12-inch skillet over medium heat. Add onions, celery, and carrots and sauté for 5-6 minutes. Add garlic, onion powder, thyme, rosemary, and sage. Stir and cook for an additional minute.
04 -
Add flour to the skillet and stir to coat the vegetables. Cook for 2 minutes or until the raw flour smell dissipates. Gradually add 2/3 of the reserved chicken broth in small splashes, stirring thoroughly after each addition. Add the half and half in a similar manner.
05 -
Stir in the chicken bouillon cube and soy sauce. Add shredded chicken and mix until combined. If a thicker consistency is desired, bring the mixture to a gentle boil and then reduce to a simmer. Optionally, add remaining broth to adjust thickness or to compensate for absorption by biscuits during baking.
06 -
Add frozen peas to the skillet. Stir to combine and heat through. Remove the skillet from heat.
07 -
If the skillet is oven-safe, top the filling with prepared biscuits. Otherwise, transfer the filling to a greased 8x8-inch baking dish before adding biscuits. Follow the baking instructions for the biscuits. Optional: For a crispier bottom biscuit, bake biscuits separately and place on top after baking.
# Tips:
01 -
Avoid rapid boiling of chicken to prevent toughness.
02 -
The filling can be prepared 2 days in advance and stored in an airtight container in the refrigerator.
03 -
For added flavor, ¼ cup dry white wine can be added after cooking the flour.