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Comforting Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.7 from 135 reviews

This Comforting Chicken Pot Pie with Biscuits recipe features tender shredded chicken, a medley of fresh vegetables like carrots, celery, peas, and onions, all enveloped in a creamy, herb-infused sauce. Instead of a traditional pie crust, fluffy buttermilk biscuits crown the savory filling, creating a cozy, family-friendly meal perfect for chilly evenings or weeknight dinners.

Ingredients

Scale

For the Pot Pie Filling:

  • 2 boneless skinless chicken breasts (about 1.5 lbs total)
  • 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 unsalted butter (Kerrygold preferred)
  • 1/3 cup all-purpose flour (King Arthur recommended)
  • 1 cup frozen peas (e.g., Birds Eye)
  • 1/2 tsp onion powder
  • 1/4 tsp ground sage (freshly ground preferred)
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 cup half and half
  • 1 tsp low sodium soy sauce
  • Salt to taste
  • Black pepper to taste

For the Biscuit Topping:

  • Buttermilk biscuit dough (prepared separately according to your preferred recipe)

Instructions

  1. Poach the Chicken and Prepare Mise en Place: Season chicken breasts with salt and black pepper. Place in a saucepan with chicken broth and bouillon cube. Bring to a simmer with 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 from broth, let cool slightly, then shred into bite-sized pieces. Reserve cooking broth in the saucepan for the filling.
  2. Build the Roux and Aromatics: In the 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, developing natural sweetness. Add minced garlic and dried seasonings – sage, rosemary, thyme, and onion powder – and cook for 1 minute to bloom the spices. Sprinkle flour evenly over vegetables and cook, stirring constantly, for 2 minutes to form a roux that thickens the sauce and removes raw flour taste.
  3. Create the Creamy Sauce: Gradually pour in reserved chicken broth while whisking continuously to avoid lumps and achieve smooth sauce. Slowly add half and half in a thin stream while stirring gently to prevent curdling. Stir in soy sauce for umami. Simmer sauce for 2-3 minutes until thick enough to coat the back of a spoon, adjusting thickness by simmering longer if too thin or adding broth if too thick. Season with additional salt and pepper to taste.
  4. Finish the Filling with Chicken and Peas: Add shredded chicken back into the sauce and stir to combine. Add frozen peas directly from the freezer and stir until peas thaw and are incorporated. Remove from heat once filling is well combined and warmed through. If filling seems thin, let rest off heat a few minutes to thicken slightly. Adjust seasoning if needed.
  5. Assemble and Bake: Transfer filling to a 9×13 inch baking dish if saucepan isn’t oven-safe. Evenly spoon buttermilk biscuit dough over the filling, leaving small gaps for steam to escape and biscuits to brown. Bake in preheated 425°F oven for 15-18 minutes until biscuits are golden brown and cooked through. Let pot pie rest 5 minutes before serving to allow filling to set.

Notes

  • For quicker prep, use shredded rotisserie chicken and skip poaching.
  • Substitute chicken thighs for richer flavor and juicier texture.
  • Use whole milk or heavy cream in place of half and half for variation in creaminess.
  • Frozen mixed vegetables can replace fresh onions, carrots, and celery; add along with peas.
  • Fresh herbs can be used instead of dried: about 1½ tsp thyme, 1½ tsp rosemary, and ¾ tsp sage.
  • For gluten-free option, replace flour with cornstarch (3-4 tbsp) mixed with cold water or gluten-free flour blend.
  • Pour broth gradually to prevent lumps in sauce.
  • Cook roux fully for 2 minutes to eliminate raw flour taste.
  • Store leftovers covered in fridge up to 3 days; freeze filling separately up to 3 months (biscuits do not freeze well).
  • Reheat covered in 350°F oven for 20 minutes or microwave individual portions for 2-3 minutes.
  • Serving with a light side salad or roasted vegetables balances the richness.

Keywords: chicken pot pie, comfort food, biscuits, creamy chicken casserole, family dinner, hearty meal, chicken and vegetable pie

Find it online: https://reemcook.com/comforting-chicken-pot-pie-with-biscuits-recipe/