Comforting Chicken Pot Pie with Biscuits Recipe

Introduction

Warm up your dinner table with this comforting chicken pot pie topped with flaky buttermilk biscuits. Packed with tender chicken, fresh vegetables, and a creamy herb-infused sauce, it’s a perfect meal to satisfy your craving for home-style goodness.

Ingredients

• Black pepper to taste
• 1/2 cup onions (diced into 1/4-inch pieces)
• Salt to taste
• 1/4 tsp ground sage (freshly ground preferred for more flavor)
• 1/2 tsp dry rosemary
• 2 garlic cloves (freshly minced)
• 1/2 cup carrots (diced into 1/4-inch pieces)
• 4 tbsp butter (I use Kerrygold unsalted for richness)
• 1 cup frozen peas (I like Birds Eye)
• 2 boneless skinless chicken breasts (about 1.5 lbs total)
• 1/3 cup flour (I use King Arthur all-purpose flour)
• 3 cups chicken broth
• 1 chicken bouillon cube
• 1/2 cup celery (diced into 1/4-inch pieces)
• 1/2 tsp onion powder
• 1/2 cup half and half (makes it extra creamy and rich)
• 1 tsp low sodium soy sauce
• 1/2 tsp dry thyme
• Buttermilk biscuit dough (prepared separately per your preferred recipe)

Instructions

1. Step 1: Season the chicken breasts with salt and pepper, then place them in a saucepan with the chicken broth and bouillon cube. Bring to a simmer with the lid cracked, and cook for 15 minutes until the chicken is cooked through. While the chicken cooks, dice the onions, carrots, celery, and garlic into uniform 1/4-inch pieces. Once the chicken is done, remove it to a cutting board and let it cool slightly, then shred it into bite-sized pieces. Reserve the cooking broth in the saucepan for building your sauce base.
2. Step 2: In the same saucepan with the reserved broth, melt the butter over medium heat. Add the diced onions, carrots, and celery, and sauté for 5-6 minutes until they begin to soften and the onions become translucent. Add the minced garlic and all the dried seasonings (sage, rosemary, thyme, and onion powder), cooking for 1 minute. Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly to form a paste.
3. Step 3: Slowly pour in the reserved chicken broth while whisking constantly to prevent lumps. Once incorporated, slowly add the half and half in a thin stream while stirring gently. Add the soy sauce and let the sauce simmer for 2-3 minutes until thickened. Adjust seasoning with salt and pepper as needed.
4. Step 4: Add the shredded chicken back into the sauce and stir to combine. Add the frozen peas directly from the freezer and stir to incorporate. Remove from heat once everything is combined and warmed through. Taste and adjust seasonings if needed. Let the filling rest off heat for a couple of minutes if too thin, as it will thicken slightly.
5. Step 5: Transfer the filling to a 9×13 inch baking dish if your saucepan is not oven-safe. Spoon or spread the prepared buttermilk biscuit dough evenly over the top, leaving small gaps to allow steam to escape. Bake in a preheated 425°F oven for 15-18 minutes until the biscuits are golden brown and cooked through.
6. Step 6: Let the pot pie rest for 5 minutes after removing from the oven before serving to allow the filling to set and make it easier to scoop.

Tips & Variations

• Use freshly ground herbs when possible for a more vibrant flavor.
• Substitute frozen peas with fresh green beans or corn for variation.
• If you prefer a thicker filling, add a bit more flour when making the roux.
• Try adding shredded cheese over the biscuit dough before baking for a cheesy crust.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through. To keep biscuits crisp, reheat uncovered in a 350°F oven for about 10 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken works well and saves time. Simply shred the cooked chicken and add it to the sauce in Step 4.

Can I make the filling ahead of time?

Absolutely. Prepare the filling, refrigerate it separately, and add the biscuit topping before baking when ready to serve.

Comforting Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.5 from 108 reviews

This comforting Chicken Pot Pie with Biscuits recipe offers a rich and creamy filling of shredded chicken, fresh vegetables, and aromatic herbs, all topped with flaky golden buttermilk biscuits. It combines a flavorful homemade sauce with a crisp biscuit topping, perfect for a hearty family meal.

• Author: Viktoria
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken & Broth

• 2 boneless skinless chicken breasts (about 1.5 lbs total)
• 3 cups chicken broth
• 1 chicken bouillon cube
• Salt to taste
• Black pepper to taste

Vegetables & Seasonings

• 1/2 cup onions, diced into 1/4-inch pieces
• 1/2 cup carrots, diced into 1/4-inch pieces
• 1/2 cup celery, diced into 1/4-inch pieces
• 2 garlic cloves, freshly minced
• 1/4 tsp ground sage (freshly ground preferred)
• 1/2 tsp dry rosemary
• 1/2 tsp dry thyme
• 1/2 tsp onion powder
• Salt to taste
• Black pepper to taste

Sauce & Thickening

• 4 tbsp butter (unsalted, Kerrygold preferred)
• 1/3 cup all-purpose flour (King Arthur preferred)
• 1/2 cup half and half
• 1 tsp low sodium soy sauce

Additional

• 1 cup frozen peas (Birds Eye preferred)
• Buttermilk biscuit dough (prepared separately per your preferred recipe)

Instructions

1. Cook Chicken: Season the chicken breasts with salt and pepper. Place them in a saucepan with chicken broth and the bouillon cube. Bring to a simmer with the lid slightly open and cook for 15 minutes until cooked through. Once done, remove the chicken, let it cool slightly, then shred into bite-sized pieces. Reserve the broth in the saucepan.
2. Prepare Vegetables: Dice onions, carrots, celery, and mince garlic into uniform 1/4-inch pieces to ensure even cooking and texture.
3. Sauté Vegetables and Bloom Spices: In the saucepan with reserved broth, melt butter over medium heat. Add diced onions, carrots, and celery and sauté for 5-6 minutes until softened and onions are translucent. Add minced garlic and dried seasonings (sage, rosemary, thyme, and onion powder), cooking for 1 minute to release flavors.
4. Make Roux: Sprinkle flour over the vegetables and cook for 2 minutes while stirring constantly to form a roux, which will thicken the sauce and remove any raw flour taste.
5. Add Liquids and Thicken Sauce: Gradually whisk in the reserved chicken broth to avoid lumps. Then slowly add the half and half in a thin stream while stirring to prevent curdling. Add soy sauce for umami and let the sauce simmer for 2-3 minutes until it thickens enough to coat the back of a spoon. Adjust seasoning with salt and pepper as needed.
6. Combine Filling: Stir the shredded chicken back into the sauce to warm through. Add frozen peas and stir until incorporated and thawed by the residual heat. Remove the pot from heat and adjust seasoning if necessary. Allow the filling to rest off heat for a couple of minutes to thicken if needed.
7. Assemble Pot Pie: Transfer the filling to a 9×13 inch baking dish if your saucepan is not oven-safe. Evenly spread prepared buttermilk biscuit dough over the filling, leaving small gaps for steam to escape and biscuits to brown.
8. Bake: Preheat the oven to 425°F (220°C). Bake the pot pie for 15-18 minutes until biscuits are golden brown and cooked through, with a slightly crispy edge and tender interior.
9. Rest and Serve: Let the pot pie rest for 5 minutes after baking. This allows the filling to set for easier serving and enhances the flavors.

Notes

• Use freshly ground sage if possible for a more vibrant flavor.
• Dicing all vegetables uniformly ensures even cooking and a consistent texture in the filling.
• Whisk slowly when adding liquids to the roux to avoid lumps and achieve a smooth sauce.
• Adjust salt and pepper at the end of sauce preparation to control seasoning accurately.
• Leave small gaps when spreading biscuit dough so steam can escape and biscuits can brown properly.
• Letting the pot pie rest after baking helps the filling thicken and improves serving texture.

Keywords: chicken pot pie, comfort food, biscuit topping, creamy chicken pie, homemade chicken pot pie, easy chicken recipe