Comforting Chicken Pot Pie with Biscuits Recipe
This Comforting Chicken Pot Pie with Biscuits features a rich and creamy chicken filling loaded with tender vegetables and shredded chicken, topped with fluffy buttermilk biscuits baked to golden perfection. Combining savory herbs and a velvety sauce, this dish offers a hearty and satisfying meal perfect for cozy family dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the pot pie filling:
- 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 (Kerrygold unsalted preferred)
- 1 cup frozen peas (Birds Eye recommended)
- 2 boneless skinless chicken breasts (about 1.5 lbs total)
- 1/3 cup flour (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
- 1 tsp low sodium soy sauce
- 1/2 tsp dry thyme
For the biscuit topping:
- Buttermilk biscuit dough (prepared separately per your preferred recipe)
Instructions
- Cook the chicken: Season the chicken breasts with salt and pepper. Place them in a saucepan with the chicken broth and bouillon cube. Bring to a simmer with the lid slightly open, cooking for 15 minutes until the chicken is fully cooked. Remove chicken, let cool slightly, then shred into bite-sized pieces. Reserve the broth in the saucepan.
- Sauté the vegetables: Melt butter in the same saucepan over medium heat. Add diced onions, carrots, and celery. Cook for 5-6 minutes until the vegetables soften and onions become translucent, developing sweetness.
- Add seasonings and make roux: Stir in minced garlic and dried herbs: sage, rosemary, thyme, and onion powder. Cook for 1 minute to release flavors. Sprinkle flour evenly over vegetables and stir constantly for 2 minutes to form a roux, eliminating raw flour taste and thickening base.
- Build the sauce: Gradually whisk in the reserved chicken broth to avoid lumps. Slowly add half and half in a thin stream while stirring gently for a smooth blend. Add soy sauce for umami depth. Simmer the sauce for 2-3 minutes until thick enough to coat a spoon, adjusting with broth if too thick or simmering longer if too thin. Season with additional salt and pepper to taste.
- Combine filling: Return shredded chicken to the sauce, stirring to warm through. Fold in frozen peas straight from the freezer, allowing them to thaw in the hot filling. Remove from heat, taste, and adjust seasonings if needed. Let rest off heat to thicken slightly if necessary.
- Assemble and bake: Transfer filling to a 9×13 inch baking dish if the saucepan is not oven-safe. Spread prepared buttermilk biscuit dough evenly over the filling, leaving small gaps for steam escape and browning. Bake in a preheated 425°F oven for 15-18 minutes until biscuits are golden brown and cooked through.
- Rest and serve: Allow the pot pie to rest for 5 minutes after baking to let the filling set slightly. Serve warm for a comforting and hearty meal.
Notes
- Dice vegetables uniformly to ensure even cooking and texture.
- Use freshly ground sage for enhanced flavor.
- Adjust seasoning after sauce thickens for best taste.
- Leave gaps in biscuit dough topping to prevent sogginess and promote browning.
- Resting after baking helps filling thicken and makes serving easier.
- You can prepare biscuit dough ahead of time or use store-bought for convenience.
Keywords: chicken pot pie, biscuit topping, comfort food, creamy chicken pie, easy pot pie, savory pie, baked chicken dish
