Description
Indulge in comfort food with our recipe for Cozy Chicken Pot Pie With Fluffy Biscuits. Learn how to create this hearty and delicious dish today!
Ingredients
- – 2 small boneless skinless chicken breasts (500g)
- – Salt/pepper, to taste
- – 3 cups (720ml) chicken broth
- – 4 tablespoons (60g) butter
- – 1/2 cup (75g) onions, finely diced
- – 1/2 cup (75g) celery, finely diced
- – 1/2 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
- – 1/2 cup (120ml) whole milk
- – 1 chicken bouillon cube
- – 1 teaspoon (5 ml) low sodium soy sauce, can sub Worcestershire sauce
- – 1 cup (150g) frozen peas
Instructions
- Prepare the biscuit dough according to your preferred recipe, but hold off on baking. Store the shaped biscuits in the fridge on a plate while you make the pot pie filling, then place them on top when ready to bake. Cook at 425°F for 15-18 minutes. (Optional: Apply a butter glaze and increase the temperature to 450°F for an additional 5 minutes to achieve a deeper brown.) Alternatively, you can follow a Cheddar Bay Biscuit recipe: Mix the dry components ahead of time. When ready to cook, incorporate the wet ingredients and shape the dough. Place these biscuits on the skillet when prepared to bake. Bake at 450°F for 12-15 minutes. You can also opt for store-bought refrigerated biscuits. For Bisquick or similar biscuit mixes, prepare them just before baking, following the package instructions for temperature and time. Baking the biscuits on a baking sheet while you prepare the filling is an option, but baking them atop the skillet enhances the cozy, comforting nature of the dish!
- Generously season both sides of the chicken with salt and pepper. Place in a medium-sized pot with the chicken broth and gently simmer with the lid slightly ajar for about 15 minutes, until fully cooked. Avoid a rapid boil to prevent toughening the chicken. Remove and shred the chicken using forks, then set aside, keeping the broth it cooked in for later.
- In the meantime, warm butter in a wide 12-inch pan over medium heat. Sauté the onions, celery, and carrots for 5-6 minutes. Add garlic and the spices, stirring to coat, and cook for another minute.
- Incorporate the flour, stirring to cover the vegetables, and cook for 2 minutes until the raw flour smell dissipates.
- Gradually pour in about two-thirds of the chicken broth, stirring continuously. Slowly add the whole milk similarly.
- Mix in the chicken bouillon and soy sauce. Add the shredded chicken and combine thoroughly.
- If the liquids were added gradually, the mixture should be quite thick. For a thicker consistency, bring to a gentle boil, then reduce to a simmer.
- Optionally, add any leftover chicken broth if desired. The biscuits will absorb some liquid during cooking.
- Stir in the frozen peas and mix well to combine and heat through. Remove from the heat source.
- If your pan isn’t safe for the oven, transfer the filling to a lightly greased 8 x 8-inch baking dish.
- Place the biscuits on top and bake following the biscuit recipe directions, or until they are golden and firm in the center. Alternatively, you can cook the biscuits separately on a baking sheet and then position them on the filling afterward for a crisper bottom.
- Optional: Brush the tops of the biscuits with butter at the end and bake at 450°F for another 3-5 minutes if you desire additional browning.
Notes
- Use olive oil instead of butter for a healthier option when sautéing vegetables.
- Keep the chicken broth nearby to adjust the filling’s consistency during cooking.
- Add mushrooms or bell peppers for extra flavor and nutrition, if desired.
