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This chicken pot pie with biscuits became my answer to those days when everyone needs a big warm hug in food form. Instead of messing around with pie crust that never turns out right, fluffy buttermilk biscuits sit on top of creamy chicken and vegetables, soaking up all those amazing flavors while they bake. The whole thing comes together in one skillet, which means less cleanup and more time to actually enjoy dinner with my family. What started as a way to use up leftover chicken has turned into one of our most requested comfort food dinners.
My neighbor brought something similar over when I had the flu last winter, except hers had store-bought biscuits. I loved the concept but wanted to try it with homemade biscuits, and now my family asks for this version specifically. There's something about those fluffy biscuits soaking up the creamy sauce that just hits different than regular pot pie.
Ingredients
- Boneless chicken breasts: I usually buy the thin-cut ones because they cook faster and shred more easily
- Classic pot pie vegetables: Onions, celery, and carrots form the holy trinity of comfort food flavor
- Good chicken broth: Since you're cooking the chicken in it, get the good stuff for maximum flavor
- Half and half: Creates that rich, creamy sauce without being as heavy as cream
- Fresh or frozen peas: Add them at the end so they stay bright green and don't get mushy
- Biscuit ingredients: Whether you make them from scratch or use refrigerated, fluffy biscuits are key
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Step-by-Step Instructions
- Cooking the chicken perfectly
- Season your chicken breasts with salt and pepper, then put them in a saucepan with the chicken broth. Bring it to a very gentle simmer, not a rolling boil or the chicken gets tough and stringy. Cook with the lid slightly cracked for about 15 minutes until the chicken is cooked through. Remove the chicken and shred it with two forks, but save that broth because it's liquid gold for your gravy.
- Building the vegetable base
- While the chicken cooks, melt butter in a large oven-safe skillet and add your diced onions, celery, and carrots. Cook them for about 5-6 minutes until they start getting soft and the onions turn translucent. Add your minced garlic and all those seasonings, thyme, rosemary, onion powder, and sage, and cook for another minute until everything smells amazing.
- Creating the perfect gravy
- Sprinkle flour over the vegetables and toss everything to coat, then cook for about 2 minutes to get rid of that raw flour taste. Now comes the important part, add that reserved chicken broth in small splashes, stirring constantly to prevent lumps. Do the same thing with the half and half, adding it gradually while stirring. This slow method creates the smoothest, creamiest gravy.
- Bringing everything together
- Add the bouillon cube and soy sauce for extra depth of flavor, then stir in your shredded chicken. The mixture should be nice and thick, if it seems too thin, let it simmer gently for a few minutes. If it's too thick, add a little more of that reserved broth. Stir in the frozen peas at the very end so they heat through but don't get overcooked.
- The biscuit finale
- If you're making homemade biscuits, have them ready to go but don't bake them yet. Drop the unbaked biscuits right on top of the hot chicken mixture in the skillet. If your skillet isn't oven-safe, transfer everything to a greased 8x8 baking dish first. Bake according to your biscuit recipe instructions until they're golden brown and cooked through.
I learned through experience that the key to smooth gravy is patience when adding the liquids. My first attempts had lumps because I tried to rush it, but taking time to add everything gradually makes all the difference between okay and restaurant-quality gravy.
Perfect Serving Ideas
This is pretty much a complete meal in one dish, but a simple green salad with light dressing cuts through all that richness nicely. Sometimes I'll make some cranberry sauce on the side for a little tartness that balances the creamy flavors. For drinks, this goes great with cold milk for the kids or a glass of white wine for the adults.
Making It Your Own
You can easily customize this based on what you have around. Different vegetables like mushrooms, corn, or green beans work great. Sometimes I add a splash of white wine to the gravy for extra flavor, or use different herbs like fresh parsley or chives. Leftover rotisserie chicken works perfectly too, just add it when you add the peas since it's already cooked.
Make-Ahead Magic
You can prepare the entire filling ahead of time and refrigerate it, then just add the biscuits and bake when you're ready to eat. The biscuits actually taste better when they're fresh, so I don't recommend making the whole thing too far in advance. But having that filling ready to go makes weeknight dinner so much easier.
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This chicken pot pie with biscuits has become one of those recipes that makes the whole house feel cozy and welcoming. There's something really satisfying about how all these simple ingredients come together to create something that feels like a warm hug on a plate. It's the kind of comfort food that reminds you why home cooking is so special - not just because it tastes good, but because it brings everyone together around the table.
Frequently Asked Questions
- → Can I use rotisserie chicken instead?
- Yes! Use about 2-3 cups of shredded rotisserie chicken and substitute chicken broth for the poaching liquid. This saves time and still tastes great.
- → What if I don't have an oven-safe skillet?
- No problem! Just transfer the filling to a greased 8x8 inch baking dish before adding the biscuits on top.
- → Can I make this ahead of time?
- You can make the filling ahead and refrigerate it. When ready to serve, reheat the filling, add fresh biscuits on top, and bake as directed.
- → Why do you poach the chicken in broth?
- Poaching keeps the chicken tender and moist, plus you get flavorful broth to use in the gravy instead of wasting it.
- → Can I add other vegetables?
- Absolutely! Mushrooms, corn, or green beans work well. Just sauté them with the other vegetables or add frozen ones with the peas.