Chicken Pot Pie with Biscuits

Chicken Pot Pie with Flaky Biscuits is a timeless comfort food that warms the heart and soul. Perfect for chilly evenings or when you crave something nourishing, this recipe is designed to be made easily in a skillet, topped with fluffy biscuits, and baked until golden. Using a combination of homemade or store-bought biscuits, this dish brings together tender chicken, vibrant vegetables, and a creamy filling, all encased in flaky goodness. It’s an ideal meal for family gatherings or cozy nights in, making it a staple in many households.

Step-by-Step Guide to Preparing Your Chicken Pot Pie

For those eager to dive into this delicious recipe, refer to the recipe card at the end of this section for ingredient amounts and complete instructions. Let’s walk through the process together!

Cooking the Chicken

Begin by preparing the chicken. To ensure maximum flavor, gently simmer the chicken breasts in chicken broth. This method not only cooks the chicken to perfection but also infuses the broth with rich flavor. Once the chicken is cooked through, remove it from the pot, allowing it to cool slightly before shredding it into bite-sized pieces. Set the shredded chicken aside, making sure to reserve the flavorful broth.

Sautéing the Vegetables

While the chicken cools, it’s time to prepare the vegetables. In a large skillet, melt butter over medium heat and add finely chopped onions, carrots, and celery. Sauté these aromatics for about 5 to 6 minutes until they soften and become fragrant. Next, add minced garlic, onion powder, dried thyme, rosemary, and ground sage. Sauté for an additional minute to release the essential oils from the herbs, enhancing the dish’s overall flavor.

Thickening the Filling

After your vegetables are beautifully sautéed, it’s time to thicken the filling. Sprinkle flour over the vegetable mixture, stirring to coat everything evenly. Allow this to cook for about 2 minutes until the raw flour smell dissipates. This step creates a roux, which is the foundation for a creamy sauce.

Gradually pour in the reserved chicken broth, a little at a time, while stirring continuously. This technique prevents lumps and ensures a smooth sauce. Once the broth is incorporated, slowly add half and half for that rich, creamy texture. If you prefer a thicker gravy, bring the mixture to a gentle boil and then reduce to a simmer, allowing it to thicken further.

Adding Flavor Boosters

To elevate the flavor profile of your pot pie, crumble in a chicken bouillon cube and add a teaspoon of low-sodium soy sauce. Don’t worry; you won’t taste the soy sauce—it acts as a flavor enhancer, contributing to the umami profile of the dish.

Afterward, gently fold in the shredded chicken and frozen peas, stirring to combine all ingredients. Allow the mixture to heat through before transferring it to a greased 9 x 13-inch baking dish if your skillet isn’t oven-safe.

Topping with Biscuits

Now comes the fun part: topping your chicken filling with biscuits! You can use homemade buttermilk biscuits for a classic touch or opt for refrigerated biscuit dough for a quicker solution. Place the unbaked biscuits atop the filling and follow the baking instructions for the biscuit recipe, usually around 15-18 minutes at 425°F.

Alternatively, for an extra crispy biscuit bottom, you can bake the biscuits separately on a baking sheet and place them on top of the filling once they are golden brown. This method adds a delightful crunch and texture contrast to the creamy filling.

Biscuit Variations

When it comes to biscuits, the possibilities are endless! My go-to is homemade buttermilk biscuits, which you can prepare ahead of time. These can be stored in the fridge for up to two days before baking. For a cheesy twist, my Cheddar Bay Biscuit recipe is an excellent pairing—combine the dry ingredients in advance, then mix in the wet ingredients just before baking.

Refrigerated biscuits, such as those from Pillsbury or Grands, are also a fantastic shortcut. If using a Bisquick mix, prepare the biscuits right before baking for the best results.

If you want to switch things up, consider topping this delicious chicken filling with creamy mashed potatoes instead—this alternative creates a hearty Chicken Shepherd’s Pie that’s equally comforting.

Make-Ahead Strategy

To streamline your dinner prep, you can make the filling two days in advance. Once it’s cooled, store it in an airtight container in the fridge. The buttermilk biscuits can also be prepared and stored uncooked in the fridge for up to two days. When it’s time to bake, simply reheat the filling in a skillet, adding a splash of milk if necessary, and top with your biscuits before baking.

Pro Tips for Perfection

Flavorful Chicken: For a homemade touch, cook chicken breasts or thighs directly in the broth. This adds incredible flavor to the base and saves the broth for the filling.
Creaminess Factor: You can substitute heavy cream for half and half if you prefer a richer filling. While milk is an option, it won’t yield the same thickness.
Soy Sauce Secret: A teaspoon of soy sauce enhances the dish’s umami flavor without being detectable, making a significant impact on taste. Worcestershire sauce is a suitable alternative.
Potato Addition: Diced potatoes can be added when you pour in the chicken broth. Make sure to chop them into small pieces to ensure they cook through quickly.
Reheating Tips: For the best leftovers, reheat the filling in a skillet, adding a splash of milk if needed. Biscuits can be warmed in a 350°F oven for 5-7 minutes or in the microwave for a quick 10-15 seconds.

Storage Solutions

After enjoying your Chicken Pot Pie with Biscuits, store any leftovers properly. Keep the biscuits and filling in separate airtight containers in the fridge for 3-5 days, or freeze them for up to 3 months. This way, you can savor this comforting dish whenever the mood strikes!

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings

Chicken Pot Pie with Flaky Biscuits is a straightforward comfort food dinner recipe your family will adore! Whether you use homemade or refrigerated biscuits, this dish is sure to please.

Ingredients

For the Chicken Pot Pie:

2 small boneless skinless chicken breasts
3 cups chicken broth
4 tablespoons butter
½ cup onions, finely diced
½ cup celery, finely diced
½ cup carrots, finely diced
2 cloves garlic, minced
½ teaspoon each: onion powder, dried thyme, dried rosemary
¼ teaspoon ground sage
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon low-sodium soy sauce (can substitute Worcestershire sauce)
1 cup frozen peas

Instructions

For the Biscuits:

Prepare your buttermilk biscuit dough but do not bake them yet. Place the formed biscuits on a plate and refrigerate while preparing the pot pie filling.
When ready to bake, add the biscuits on top of the filling and bake at 425°F for 15-18 minutes. For a browner top, you can brush with melted butter and bake at 450°F for an additional 3-5 minutes.