Chicken Pot Pie with Biscuits
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
301 kcal
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Course
Main Course
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Cuisine
American
Chicken Pot Pie with Biscuits
Description
Chicken Pot Pie with Biscuits features a filling made by cooking small boneless, skinless chicken breasts in chicken broth to build flavor, then simmering them with diced onions, celery, carrots, frozen peas, garlic, and a blend of herbs including thyme, rosemary, and sage. The sauce thickens with flour and half and half, enriched further by chicken bouillon and a touch of soy or Worcestershire sauce to deepen the savory profile. Instead of a traditional pie crust, unbaked buttermilk biscuits are placed directly on top of the filling before baking, allowing their edges to crisp while the centers stay tender.
The result is a hearty, creamy stew balanced by the soft biscuit topping, providing a satisfying mix of textures. Baking the biscuits atop the skillet adds a cozy element, but they can also be baked separately if preferred. This dish makes an excellent main course for a family meal, offering a blend of protein, vegetables, and bread all in one pan.
The filling can be made up to two days ahead and reheated before baking with biscuits, which themselves can be refrigerated unbaked for a couple of days. Adding a splash of dry white wine after cooking the flour enhances the sauce when desired. This flexibility helps with meal prep and timing during busy days.
Ingredients
Chicken Pot Pie
- 2 chicken breast see notes, small, boneless, skinless
- salt to taste
- black pepper to taste
- 3 cups chicken broth
- 4 Tablespoons butter
- ½ cup onion finely diced
- ½ cup celery finely diced
- ½ cup carrot finely diced
- 2 cloves garlic minced
- ½ teaspoon onion powder dry, each
- ½ teaspoon thyme
- ½ teaspoon rosemary
- ¼ teaspoon sage ground
- 1/3 cup flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon soy sauce can sub Worcestershire sauce, low sodium
- 1 cup peas frozen
Biscuits: See Instructions
Instructions
For the Biscuits
- Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
- You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
For the Chicken Pot Pie
- Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
- Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
- Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
- Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
- Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
- If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
- Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
- Add the frozen peas and stir to combine and heat through. Remove from heat.
- Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isn’t oven safe.
- Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
- Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.
Notes
- Fresh chicken breasts provide good flavor, but thighs or pre-cooked chicken may also be used with adjustments.
- The filling can be prepared and stored in the refrigerator for up to two days before baking.
- Biscuits can be made ahead and refrigerated unbaked for up to two days.
- Adding a quarter cup of dry white wine to the filling after flour cooking adds depth when desired.
- Baking biscuits on top of the filling adds a comforting texture but they can be baked separately as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 17g | 34% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 890mg | 37% |
| Potassium | 616mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3485IU | 70% |
| Vitamin C | 31mg | 34% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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