Why You’ll Love This Recipe
- Comforting and Hearty: The creamy chicken filling paired with warm, flaky biscuits provides a soul-soothing meal perfect for any occasion.
- Versatile Biscuit Options: Whether you prefer homemade buttermilk biscuits, cheddar-infused varieties, or convenient refrigerated ones, this recipe accommodates them all.
- Make-Ahead Friendly: Both the filling and biscuits can be prepared in advance, making it ideal for busy schedules.
- Family Favorite: Its classic flavors and satisfying textures make it a hit with both kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Chicken broth
- Butter
- Onions, finely diced
- Celery, finely diced
- Carrots, finely diced
- Garlic, minced
- All-purpose flour
- Half and half (or heavy cream)
- Chicken bouillon cube
- Low sodium soy sauce (or Worcestershire sauce)
- Frozen peas
- Seasonings: onion powder, dried thyme, dried rosemary, ground sage
- Biscuits: homemade buttermilk biscuits, cheddar bay biscuits, or refrigerated biscuit dough
Directions
- Cook the Chicken: Season the chicken breasts with salt and pepper. In a medium saucepan, add the chicken breasts and cover with chicken broth. Bring to a gentle simmer with the lid slightly ajar for about 15 minutes, or until the chicken is cooked through. Avoid rapid boiling to prevent toughness. Once done, remove the chicken, shred it using two forks, and set aside. Reserve the broth for later use.
- Sauté the Vegetables: In a large, oven-safe skillet, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for approximately 5-6 minutes until the vegetables soften. Incorporate the minced garlic, onion powder, dried thyme, dried rosemary, and ground sage. Stir and cook for an additional minute.
- Prepare the Sauce: Sprinkle the flour over the sautéed vegetables, stirring continuously to eliminate the raw flour taste, about 2 minutes. Gradually pour in the reserved chicken broth in small amounts, ensuring each addition is well mixed before adding more. Follow the same process with the half and half, creating a smooth, thickened sauce.
- Enhance the Flavor: Stir in the chicken bouillon cube and soy sauce (or Worcestershire sauce). These ingredients boost the umami flavor, enriching the overall taste of the dish.
- Combine and Heat Through: Add the shredded chicken and frozen peas to the skillet. Stir to combine all components thoroughly and allow the mixture to heat through.
- Add the Biscuits: If your skillet is oven-safe, proceed to the next step. If not, transfer the filling to a lightly greased 8×8-inch baking dish. Arrange the unbaked biscuits on top of the filling.
- Bake: Place the skillet or baking dish in the preheated oven. Bake according to your biscuit recipe or package instructions, typically at 425°F (220°C) for 15-18 minutes, until the biscuits are golden brown and cooked through.
- Serve: Once baked, remove from the oven and let it sit for a few minutes before serving. Enjoy the comforting blend of creamy chicken filling and fluffy biscuits.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Variations
- Vegetable Additions: Enhance the nutritional value by adding vegetables like diced potatoes, green beans, or corn. Ensure any added vegetables are cooked to the desired tenderness.
- Biscuit Toppings: Experiment with different biscuit flavors, such as incorporating herbs, cheese, or garlic into the dough for added taste.
- Protein Alternatives: Substitute chicken with turkey or a plant-based protein for a different twist.
- Dairy-Free Option: Use plant-based butter and cream alternatives to make the dish suitable for dairy-sensitive individuals.
Storage/Reheating
- Storage: Allow the dish to cool completely. Store the biscuits and filling separately in airtight containers. Refrigerate for up to 3-5 days.
- Freezing: Both the filling and biscuits can be frozen separately for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: For the filling, reheat in a skillet over medium heat, adding a splash of milk or broth to maintain creaminess. Biscuits can be reheated in a preheated 350°F (175°C) oven for 5-7 minutes or microwaved for 10-15 seconds.
FAQs
What type of biscuits work best for this recipe?
Homemade buttermilk biscuits are highly recommended for their flavor and texture. However, cheddar bay biscuits or refrigerated biscuit dough can also be used for convenience.
Can I use pre-cooked chicken?
Yes, using pre-cooked or rotisserie chicken can save time. Simply shred or dice the cooked chicken and add it to the filling as directed.
Chicken Pot Pie with Biscuits
- Total Time: 55 minutes
- Yield: 4 servings
Description
Chicken Pot Pie with Biscuits is a comforting and hearty dish that blends a creamy, savory chicken filling with warm, fluffy biscuits. This family-friendly meal is easy to prepare and can be customized with your favorite biscuit variety. Whether you make homemade buttermilk biscuits or use refrigerated dough, this chicken pot pie offers a satisfying twist on the classic. Perfect for weeknight dinners or make-ahead meals!
Ingredients
- Boneless, skinless chicken breasts
- Chicken broth
- Butter
- Onions, finely diced
- Celery, finely diced
- Carrots, finely diced
- Garlic, minced
- All-purpose flour
- Half and half (or heavy cream)
- Chicken bouillon cube
- Low sodium soy sauce (or Worcestershire sauce)
- Frozen peas
- Seasonings: Onion powder, dried thyme, dried rosemary, ground sage
- Biscuits: Homemade buttermilk biscuits, cheddar bay biscuits, or refrigerated biscuit dough
Instructions
- Cook the Chicken:
- Season the chicken breasts with salt and pepper. Add the chicken to a medium saucepan and cover with chicken broth. Bring to a gentle simmer, partially covered, for 15 minutes, until the chicken is fully cooked. Shred the chicken using two forks and set aside. Reserve the broth for later use.
- Sauté the Vegetables:
- In a large, oven-safe skillet, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for 5-6 minutes until the vegetables begin to soften. Add minced garlic, onion powder, dried thyme, dried rosemary, and ground sage. Cook for an additional minute.
- Prepare the Sauce:
- Sprinkle flour over the sautéed vegetables, stirring continuously for 2 minutes to cook out the raw flour taste. Gradually add the reserved chicken broth in small amounts, stirring after each addition. Repeat the process with the half and half until the sauce thickens and becomes smooth.
- Enhance the Flavor:
- Stir in the chicken bouillon cube and soy sauce (or Worcestershire sauce) to enhance the umami flavor.
- Combine and Heat Through:
- Add the shredded chicken and frozen peas to the skillet. Stir to combine and heat through.
- Add the Biscuits:
- If using an oven-safe skillet, proceed to bake. If not, transfer the filling to a lightly greased 8×8-inch baking dish. Place unbaked biscuits on top of the filling.
- Bake:
- Preheat the oven to 425°F (220°C). Bake the skillet or dish according to your biscuit recipe or package instructions (usually 15-18 minutes), until biscuits are golden brown and cooked through.
- Serve:
- Let the dish cool for a few minutes before serving. Enjoy the creamy chicken filling paired with fluffy biscuits!
Notes
- Vegetable Additions: Add vegetables like potatoes, green beans, or corn for added nutrition.
- Biscuit Variations: Try cheddar, garlic, or herb-infused biscuits for a flavor boost.
- Make-Ahead: Prepare the filling and biscuits in advance for an easy dinner on busy nights.
- Dairy-Free Option: Use plant-based butter and cream alternatives to make this recipe dairy-free.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Comfort Food, Dinner
- Method: Stovetop & Baking
- Cuisine: American
