Description
Indulge in comfort food with our Chicken Pot Pie recipe featuring Grandma’s flaky biscuits. Learn how to make this classic dish on our cooking website today!
Ingredients
- – 2 small boneless skinless chicken breasts (400g)
- – Salt/pepper, to taste
- – 3 cups chicken broth (720ml)
- – 4 tablespoons vegetable oil (60g)
- – 1/2 cup onions, finely diced (80g)
- – 1/2 cup celery, finely diced (75g)
- – 1/2 cup carrots, finely diced (75g)
- – 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 flour (40g)
- – 1/2 cup milk (120ml)
- – 1 chicken bouillon cube
- – 1 teaspoon (5 ml) low sodium soy sauce, can sub Worcestershire sauce
- – 1 cup frozen peas (150g)
Instructions
- Shape the buttermilk biscuits but hold off on baking them. Keep the shaped biscuits on a plate in the refrigerator as you prepare the pot pie. Once ready, place the biscuits on top and put them in the oven at 425°F for 15-18 minutes. (Optional: Brush with melted butter and bake at 450°F for an additional 5 minutes for extra browning.) Alternatively, you can use my Cheddar Bay Biscuit recipe: Mix the dry components in advance, then add the wet ingredients and form the dough when ready to bake. Position the biscuits atop the skillet and bake at 450°F for 12-15 minutes. Refrigerated biscuits are also an option. For Bisquick or biscuit mix, prepare them right before baking following the package guidelines for time and temperature. You can bake the biscuits separately on a baking sheet while making the filling, though cooking them atop the pot pie enhances the cozy factor.
- Sprinkle salt and pepper on each side of the chicken. Place it in a medium pot with the chicken broth and let it gently simmer with the lid slightly open for 15 minutes, ensuring it’s thoroughly cooked. Avoid a rapid boil to prevent the chicken from becoming tough. Take out the chicken, shred it with forks, set aside, and keep the broth used for cooking.
- In the meantime, heat vegetable oil in a wide pan over medium heat and sauté the onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings, stirring to coat, and cook for another minute.
- Incorporate the flour, stirring to coat, and cook for 2 minutes until the raw flour smell dissipates.
- Gradually add 2/3 of the chicken broth in small amounts, stirring to mix well. Add the milk in the same slow manner.
- Stir in the chicken bouillon and soy sauce, followed by the shredded chicken, mixing to blend everything together.
- If you’ve added the liquid gradually, the mixture should be quite thick. To thicken further, bring it to a gentle boil and then reduce to a simmer.
- Optional: If you wish, add the remaining 1/3 of the chicken broth. The biscuits will soak up some liquid while baking.
- Mix in the frozen peas, stir to combine, and heat through. Remove from the stove.
- If your skillet is not oven-safe, transfer the filling to a lightly greased 8 x 8-inch baking dish.
- Place the biscuits on top and bake according to the biscuit recipe directions, or until the biscuits are golden and set in the center. Alternatively, you can bake the biscuits separately on a baking sheet and place them on the filling afterward for a crisper bottom biscuit.
- Optional: Brush the tops of the biscuits with butter at the end and bake at 450°F for an additional 3-5 minutes if more browning is desired.
Notes
- Consider enhancing the flavor by adding a splash of or a tablespoon of heavy cream to the filling.
- Add a hint of heat by sprinkling red pepper flakes or a dash of hot sauce into the filling mixture.
- For a savory twist, incorporate cooked, crumbled bacon or diced ham into the pot pie filling.
