Chicken Pot Pie with Biscuits

Discover the ultimate comfort food with this Chicken Pot Pie with Biscuits recipe! Made with tender, shredded chicken, creamy gravy, and fluffy homemade biscuits, this dish is the perfect dinner for cozy nights. Packed with fresh vegetables like carrots, celery, peas, and savory herbs, it’s a family favorite that’s easy to make. Whether you’re using homemade buttermilk biscuits, Cheddar Bay biscuits, or a quick refrigerated option, this recipe is versatile and delicious. Perfect for meal prep, freezer-friendly, and great for using up leftover chicken, this pot pie is guaranteed to satisfy your cravings. Serve it for weeknight dinners or special occasions, and enjoy a hearty, comforting meal everyone will love!

Ingredients

Chicken Pot Pie:

• 2 small boneless, skinless chicken breasts (see notes)
• 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 EACH: onion powder, dried thyme, dried 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

Biscuits:

• See Instructions

---

Instructions

Prepare the Biscuits:

1. Prepare your favorite buttermilk biscuits recipe but do not bake. Form the biscuits and store them on a plate in the fridge while preparing the pot pie.
2. Once ready to bake, place the formed biscuits on top of the pot pie and bake at 425°F for 15-18 minutes. Optionally, brush the tops with butter and bake at 450°F for an additional 3-5 minutes for extra browning.
3. Alternatively, try Cheddar Bay Biscuits by preparing the dry ingredients in advance. Mix the wet ingredients and form the dough when ready to bake. Bake as directed above.
4. Refrigerated biscuits or biscuit mix (like Bisquick) can also be used. Prepare them just before baking and follow package instructions for baking time and temperature.
5. You can also bake biscuits separately on a baking sheet while preparing the filling, but baking them on top of the pot pie adds extra flavor and coziness.

Make the Chicken Pot Pie:

1. Season the chicken breasts with salt and pepper. Add to a medium saucepan with the chicken broth and bring to a gentle simmer with the lid slightly ajar. Cook for 15 minutes or until fully cooked. Avoid boiling rapidly to keep the chicken tender.
2. Remove the chicken, shred it using two forks, and set aside. Reserve the broth for later use.
3. In a wide 12-inch skillet, melt butter over medium heat. Add onions, celery, and carrots. Sauté for 5-6 minutes until softened. Stir in garlic and seasonings and cook for 1 more minute.
4. Sprinkle flour over the vegetables and stir to coat. Cook for 2 minutes, stirring frequently, until the raw flour smell is gone.
5. Gradually add 2/3 of the reserved chicken broth in small splashes, stirring well after each addition. Add the half and half in the same way, ensuring a smooth mixture.
6. Stir in the chicken bouillon and soy sauce, then add the shredded chicken. Mix to combine. If the gravy is too thick, add more of the reserved broth as needed.
7. Stir in frozen peas and heat through. Remove the skillet from heat.
8. If your skillet is oven-safe, leave the filling in the skillet. Otherwise, transfer it to a greased 8×8-inch baking dish.
9. Place the biscuits on top of the filling and bake according to the biscuit instructions, or until the biscuits are golden and cooked through. For crispier-bottomed biscuits, bake them separately and place them on the filling before serving.
10. Optional: Brush the tops of the biscuits with butter and bake at 450°F for an additional 3-5 minutes for extra browning.

---

Why You’ll Love This Recipe

• Ultimate Comfort Food: Creamy chicken filling and golden biscuits make this dish a cozy family favorite.
• Customizable: Use your preferred biscuit recipe or store-bought options for convenience.
• One-Pan Option: Cook and bake in one oven-safe skillet for easy cleanup.

---

Tips

• Avoid boiling the chicken too rapidly to ensure it stays tender.
• Use an ice cream scoop to portion biscuits evenly for uniform baking.
• For added flavor, brush the biscuits with garlic butter before baking.

---

Variations and Substitutions

• Meat Options: Substitute chicken with turkey or rotisserie chicken for convenience.
• Vegetarian Option: Use vegetable broth and add mushrooms or chickpeas instead of chicken.
• Dairy-Free: Replace butter with olive oil and use a non-dairy cream alternative.
• Herbs: Fresh thyme and rosemary can be used in place of dried for a more vibrant flavor.

---

FAQs

Can I make this dish ahead of time? Yes! Prepare the filling and refrigerate it for up to 2 days. Add biscuits and bake when ready to serve.

Can I freeze chicken pot pie? Yes. Freeze the filling in an airtight container for up to 3 months. Add freshly made biscuits when baking.

What can I use instead of soy sauce? Worcestershire sauce or coconut aminos work well as substitutes.

---

Serving Suggestions

• Serve with a fresh side salad or roasted green beans for a balanced meal.
• Pair with a glass of white wine or sparkling water with lemon for a refreshing complement.

---

Suggestions

• Try adding diced potatoes or corn to the filling for extra heartiness.
• For a spicy twist, sprinkle red pepper flakes into the gravy.
• Double the recipe to feed a crowd or have leftovers for the next day.