Description
Learn how to make a delicious Chicken Pot Pie with Biscuits from scratch. This comforting recipe is perfect for cozy family dinners. Click for the full guide!
Ingredients
- – 2 small boneless skinless chicken breasts (450g)
- – Salt/pepper, to taste
- – 3 cups (750ml) chicken broth
- – 4 Tablespoons (60g) butter
- – 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) flour
- – ½ cup (120ml) half and half
- – 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 and keep them chilled on a dish in the refrigerator while preparing the pot pie. Once ready to bake, place the biscuits on top and cook at 425°F for 15-18 minutes. Optionally, brush with butter and increase the temperature to 450°F for an additional 5 minutes to enhance browning. Alternatively, try my Cheddar Bay Biscuit recipe: Mix the dry components beforehand. When it’s time to bake, blend the wet ingredients and form the dough. Arrange biscuits on the skillet top and bake at 450°F for 12-15 minutes. Refrigerated biscuits can be used as well. For Bisquick or biscuit mix, make them just before baking, following the package directions for time and temperature. Biscuits can also be baked on a separate tray while making the filling, but baking them atop the pot pie in the skillet adds extra warmth and comfort.
- Sprinkle salt and pepper on both sides of the chicken. Place it in a medium saucepan with the broth, cover partially, and let it simmer gently for 15 minutes until fully cooked. Avoid rapid boiling to prevent toughening. Take the chicken out, shred with forks, and save the cooking liquid.
- Simultaneously, in a broad pan over medium heat, melt butter and sauté diced onions, celery, and carrots for 5-6 minutes. Add minced garlic and spices, stirring well, and cook for another minute.
- Sprinkle flour over and stir to coat evenly, cooking for about 2 minutes until the raw flour scent fades.
- Gradually pour in about two-thirds of the reserved chicken broth, stirring continuously. Similarly, incorporate the half and half.
- Mix in the bouillon cube and soy sauce, followed by the shredded chicken, stirring to blend everything.
- If the liquid was added slowly, the mixture should be thick. To thicken further, bring it to a gentle boil, then reduce to a simmer.
- Optionally, add some of the remaining broth if you wish. The biscuits will soak up some of it during baking.
- Stir in the frozen peas to combine and heat through, then remove from the stove.
- If your skillet isn’t oven-proof, transfer the filling to a greased 8 x 8-inch baking dish.
- Arrange the biscuits on top and bake according to the biscuit instructions, or until they are golden and firm in the center. Alternatively, bake the biscuits separately on a baking sheet for a crisper bottom and place them on the filling afterward.
- For extra browning, brush the biscuits with butter at the end and bake at 450°F for an additional 3-5 minutes if desired.
Notes
- For a more robust flavor, opt for homemade chicken broth or a high-quality store-bought version.
- Ensure the chicken is finely shredded for even distribution in the pot pie.
- Customize the flavor by experimenting with a variety of herbs and spices.
