Chicken Pot Pie with Biscuits (Print Version)
# Ingredients:
→ For the chicken and broth
01 -
2 small boneless, skinless chicken breasts
02 -
Salt and pepper to taste
03 -
3 cups chicken broth
→ For the pot pie filling
04 -
4 tablespoons butter
05 -
½ cup onions, finely diced
06 -
½ cup celery, finely diced
07 -
½ cup carrots, finely diced
08 -
2 cloves garlic, minced
09 -
½ teaspoon onion powder
10 -
½ teaspoon dried thyme
11 -
½ teaspoon dried rosemary
12 -
¼ teaspoon ground sage
13 -
⅓ cup all-purpose flour
14 -
½ cup half and half
15 -
1 chicken bouillon cube
16 -
1 teaspoon low-sodium soy sauce
17 -
1 cup frozen peas
→ For the biscuit topping
18 -
Homemade buttermilk biscuits (prepared but unbaked) or refrigerated biscuit dough
19 -
Extra butter for brushing (optional)
# Instructions:
01 -
Prepare your biscuit dough according to your preferred recipe but don't bake them yet. Form the biscuits and keep them in the refrigerator while you make the filling.
02 -
Season chicken breasts with salt and pepper. Add to a medium saucepan with chicken broth and bring to a gentle simmer with the lid slightly ajar. Cook for 15 minutes until chicken is cooked through. Remove chicken and shred with forks. Reserve the cooking broth.
03 -
In a 12-inch oven-safe skillet, melt butter over medium heat. Sauté onions, celery, and carrots for 5-6 minutes until softened. Add garlic and all seasonings, cooking for 1 more minute.
04 -
Add flour to the vegetables and toss to coat. Cook for 2 minutes until you can no longer smell raw flour.
05 -
Gradually add ⅔ of the reserved chicken broth in small splashes, stirring constantly. Then add the half and half in the same manner. Add bouillon cube and soy sauce, stirring until dissolved.
06 -
Add the shredded chicken back to the skillet and stir to combine. Add frozen peas and stir until heated through. If you want a thinner consistency, add some of the remaining broth.
07 -
Remove skillet from heat. Arrange the prepared biscuits on top of the filling. Bake at 425°F for 15-18 minutes until biscuits are golden brown and cooked through.
08 -
For extra browning, brush biscuit tops with butter and bake at 450°F for an additional 3-5 minutes.
# Notes:
01 -
Don't boil the chicken rapidly when poaching or it will become tough - keep it at a gentle simmer.
02 -
Adding the broth slowly prevents lumps and creates a smooth, creamy gravy.
03 -
You can bake the biscuits separately on a baking sheet for crispier bottoms, then place on top of the filling.
04 -
If your skillet isn't oven-safe, transfer the filling to a greased 8x8 inch baking dish before adding biscuits.
05 -
The bottom of the biscuits will absorb some of the gravy during baking, which adds flavor and helps thicken the filling.