Chicken Pot Pie with Biscuits (Printable Version)
Golden biscuits top creamy chicken and vegetables for cozy, comforting flavor your family will love.
# Ingredients List:
→ Chicken Pot Pie Filling
01 -
2 small boneless skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
3 cups chicken broth
05 -
4 tablespoons unsalted butter
06 -
1/2 cup finely diced onion
07 -
1/2 cup finely diced celery
08 -
1/2 cup finely diced carrots
09 -
2 cloves garlic, minced
10 -
1/2 teaspoon onion powder
11 -
1/2 teaspoon dried thyme
12 -
1/2 teaspoon dried rosemary
13 -
1/4 teaspoon ground sage
14 -
1/3 cup all-purpose flour
15 -
1/2 cup half and half
16 -
1 chicken bouillon cube
17 -
1 teaspoon low sodium soy sauce
18 -
1 cup frozen peas
→ Biscuits
19 -
Prepared biscuit dough (homemade, refrigerated, or biscuit mix), quantity as needed
# How to Make It:
01 -
Form biscuit dough as desired (homemade, refrigerated, or from a mix), but do not bake. Arrange unbaked biscuits on a plate and refrigerate while making the filling.
02 -
Season both sides of chicken breasts with salt and pepper. In a medium saucepan, combine chicken and chicken broth. Cover loosely and simmer gently for 15 minutes until completely cooked through. Remove chicken, shred with forks, and set aside. Reserve the poaching broth.
03 -
In a wide skillet, melt butter over medium heat. Add onions, celery, and carrots, sautéing for 5–6 minutes until softened. Add minced garlic, onion powder, thyme, rosemary, and sage. Cook for 1 additional minute, stirring frequently.
04 -
Sprinkle flour over vegetables and stir to incorporate. Cook for 2 minutes, stirring constantly, until raw flour aroma dissipates.
05 -
Gradually add two-thirds of the reserved chicken broth in small increments, stirring thoroughly after each addition. Slowly pour in half and half, stirring until smooth and thickened.
06 -
Add bouillon cube, soy sauce, and shredded chicken to mixture. Stir to blend evenly. Assess thickness; if a looser filling is preferred, stir in some or all of the remaining broth. Bring to a gentle simmer to desired consistency.
07 -
Fold in frozen peas, mixing gently until distributed and heated through. Remove skillet from heat.
08 -
If skillet is not oven safe, lightly grease an 8 x 8-inch baking dish and transfer filling. Arrange chilled biscuits evenly on top. Bake according to biscuit recipe instructions, typically at 425°F (218°C) for 15–18 minutes or until biscuits are set and golden.
09 -
For deeper browning, brush biscuit tops with melted butter and bake at 450°F (232°C) for an additional 3–5 minutes. Cool briefly and serve hot.
# Extra Tips:
01 -
Leftover filling may be refrigerated in an airtight container for up to 2 days before baking.