Description
Learn how to make a delicious Chicken Pot Pie Recipe With Biscuits that will satisfy your comfort food cravings. Perfect for cozy nights in!
Ingredients
- – 2 small boneless skinless chicken breasts (450g)
- – Salt/pepper, to taste
- – 3 cups (720ml) chicken broth
- – 4 tablespoons (60g) vegetable oil
- – ½ cup (75g) onions, finely diced
- – ½ cup (75g) celery, finely diced
- – ½ cup (75g) carrots, finely diced
- – 2 cloves garlic, minced
- – 1/2 teaspoon (3 ml) EACH: Onion Powder, Dry Thyme, Dry Rosemary
- – 1/4 teaspoon (1 ml) ground sage
- – 1/3 cup (40g) all-purpose flour
- – ½ cup (120ml) milk
- – 1 chicken bouillon cube
- – 1 teaspoon (5 ml) low sodium soy sauce, can sub Worcestershire sauce
- – 1 cup (150g) frozen peas
Instructions
- Shape the buttermilk biscuits but hold off on baking them. Keep the shaped biscuits chilled on a plate in the refrigerator as you prepare the chicken pot pie. Once ready to bake, place the biscuits on top and bake them at 425°F for 15-18 minutes. (Optional: Brush with butter and increase the oven temperature to 450°F to achieve a deeper golden color for an additional 5 minutes.) Alternatively, use the Cheddar Bay Biscuit recipe: Mix the dry ingredients ahead of time, and when it’s time to bake, incorporate the wet ingredients and form the dough. Position the biscuits on top of the skillet when ready to bake. Cook at 450°F for 12-15 minutes. You can also use store-bought refrigerated biscuits. For Bisquick or biscuit mix, prepare them immediately before baking, following the package instructions for temperature and baking time. Another option is baking the biscuits separately on a baking sheet while you work on the filling; however, baking them directly on the pot pie gives a more comforting feel.
- Season the chicken pieces with salt and pepper on both sides. Place them in a medium saucepan with the chicken broth and gently simmer with the lid slightly open for 15 minutes until fully cooked, ensuring not to boil vigorously to avoid toughening the chicken. Once done, remove the chicken, shred it with forks, and set aside, keeping the broth used for cooking.
- Simultaneously, heat vegetable oil in a large pan over medium heat, sautéing the onions, celery, and carrots for 5-6 minutes. Add minced garlic and seasonings, stirring until well-coated, and cook for an additional minute.
- Incorporate the flour, stirring until evenly mixed. Cook for 2 minutes, or until the raw flour scent disappears.
- Gradually add two-thirds of the reserved chicken broth, stirring continuously. Follow with the milk, adding it slowly while stirring.
- Mix in the chicken bouillon and soy sauce, then add the shredded chicken, combining everything thoroughly.
- The gravy should be thick if the liquid was added slowly. To thicken further, allow it to gently boil before reducing to a simmer.
- Optionally, add any remaining broth if needed, as the base of the biscuits will soak up some liquid during baking.
- Stir in the frozen peas, combining and heating them through. Remove from the heat.
- If the skillet isn’t oven-safe, transfer the mixture to a lightly greased 8 x 8-inch baking dish.
- Arrange the biscuits on top and bake according to the biscuit recipe instructions, or until the biscuits are golden and cooked through. Alternatively, bake the biscuits separately on a baking sheet for a crisper base, and place them on the filling afterward.
- Optionally, brush butter on the biscuits at the end and bake at 450°F for an additional 3-5 minutes if you prefer extra browning.
Notes
- Consider searing the chicken breasts for a richer flavor before simmering in the broth.
- Adjust the filling’s seasoning to your preference before topping with biscuits.
- Try experimenting with various herb combinations or fresh herbs to enhance the filling’s freshness.
