Introduction

This comforting chicken pot pie with biscuits combines tender chicken, a medley of vegetables, and a creamy herb-infused sauce topped with fluffy buttermilk biscuits. It’s a warm, satisfying meal perfect for chilly evenings that pleases the whole family.

A black round skillet with a yellow handle holds a creamy chicken and vegetable stew topped with seven golden-brown biscuits arranged in a circle. The biscuits are fluffy with a slightly crispy, textured surface sprinkled with green herbs. Underneath, the thick, white sauce contains visible pieces of carrots and green peas, mixed with shredded chicken. Fresh chopped parsley is scattered on top and around the dish. The skillet sits on a white marbled surface with a yellow and white checkered cloth partially beneath it, accompanied by two silver salt and pepper shakers nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (about 1.5 lbs total)
Salt and black pepper to taste
3 cups chicken broth
1 chicken bouillon cube
1/2 cup onions, diced into 1/4-inch pieces
1/2 cup carrots, diced into 1/4-inch pieces
1/2 cup celery, diced into 1/4-inch pieces
2 garlic cloves, freshly minced
4 tbsp butter (unsalted preferred)
1/4 tsp ground sage
1/2 tsp dry rosemary
1/2 tsp dry thyme
1/2 tsp onion powder
1/3 cup all-purpose flour
1/2 cup half and half
1 tsp low sodium soy sauce
1 cup frozen peas
Buttermilk biscuit dough (prepared separately per your preferred recipe)

Instructions

Step 1: Season the chicken breasts with salt and pepper. Place them in a saucepan with chicken broth and bouillon cube. Bring to a simmer with the lid cracked and cook for 15 minutes, until chicken is cooked through. Meanwhile, dice onions, carrots, celery, and mince garlic into uniform 1/4-inch pieces. Remove chicken to a cutting board, let cool slightly, then shred into bite-sized pieces. Reserve the cooking broth in the saucepan.
Step 2: In the same saucepan with reserved broth, melt butter over medium heat. Add diced onions, carrots, and celery. Sauté for 5-6 minutes until vegetables soften and onions become translucent. Add minced garlic, ground sage, rosemary, thyme, and onion powder, cooking for 1 minute to release aromas. Sprinkle flour evenly over vegetables and cook, stirring constantly, for 2 minutes to form a roux and remove raw flour taste.
Step 3: Slowly pour in the reserved chicken broth while whisking constantly to prevent lumps. Once fully incorporated, slowly add the half and half in a thin stream, stirring gently to avoid curdling. Stir in soy sauce. Let the sauce simmer for 2-3 minutes until thickened and coating the back of a spoon. Adjust thickness by simmering longer or adding broth if needed, and season with salt and pepper to taste.
Step 4: Add the shredded chicken back into the sauce and stir to combine. Add frozen peas and stir; they’ll thaw quickly in the hot filling. Remove from heat, taste, and adjust seasoning if necessary. If filling seems thin, let it rest off heat for a few minutes to thicken slightly.
Step 5: Transfer filling to a 9×13 inch baking dish if your pan isn’t oven-safe. Spread prepared buttermilk biscuit dough evenly over filling, leaving small gaps for steam. Bake in a preheated 425°F oven for 15-18 minutes until biscuits are golden brown and cooked through. Let rest 5 minutes before serving to allow filling to set.

Tips & Variations

Use chicken thighs instead of breasts for a richer, juicier filling.
Substitute whole milk or heavy cream for half and half according to desired creaminess.
A bag of frozen mixed vegetables can replace fresh veggies; add with the peas.
Fresh herbs can be used in place of dried—use 1 ½ teaspoons thyme and rosemary, and ¾ teaspoon sage, adding slightly later in cooking.
For gluten-free, replace flour with cornstarch mixed with cold water or a gluten-free flour blend.
To keep biscuits crispier, bake them separately and add just before serving.

Storage

Cover the chicken pot pie with foil or plastic wrap and refrigerate for up to 3 days. The biscuits will soften but the filling remains flavorful. To keep biscuits crisp, store separately and reheat before serving. You can freeze the filling alone for up to 3 months in a freezer-safe container. Avoid freezing assembled pie with biscuits as the topping becomes mushy. Reheat individual portions in the microwave for 2-3 minutes or reheat the entire dish in a 350°F oven covered for about 20 minutes. Broil biscuits briefly if they need reheating or crisping.

How to Serve

A cast-iron skillet filled with seven golden-brown biscuits sitting on top of a creamy chicken and vegetable stew, which has visible chunks of shredded white chicken, green peas, and orange carrot pieces mixed in a thick white sauce with green herb sprinkles throughout. The skillet has a yellow handle resting on a white marbled surface, with a yellow and white checkered cloth partially under it and two silver shakers next to fresh green parsley leaves nearby. The biscuits are fluffy with textured tops and slightly browned edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, shredded rotisserie chicken works well and saves time. Skip the poaching step and add it directly to the sauce in Step 4.

Should I poach chicken and cook vegetables in the same pan?

The chicken is poached first in broth and removed. The reserved broth stays in the saucepan where you cook the vegetables and build the sauce. Adding flour to sautéed vegetables in broth thickens the sauce without lumps.