Comforting Chicken Pot Pie with Biscuits Recipe

Introduction

This comforting chicken pot pie with biscuits is the perfect cozy meal for any day. Tender chicken, creamy vegetables, and a flaky biscuit topping combine for a satisfying dish that’s easier to make than you might think.

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 unsalted butter
• 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 cup frozen peas
• 1/2 cup half and half
• 1 tsp low sodium soy sauce
• Buttermilk biscuit dough (prepared separately, per your preferred recipe)

Instructions

1. Step 1: Season the chicken breasts with salt and pepper. Place them in a saucepan with the chicken broth and bouillon cube. Bring to a simmer with the lid slightly cracked and cook for 15 minutes until the chicken is cooked through. While the chicken cooks, dice the onions, carrots, celery, and garlic into uniform 1/4-inch pieces. Remove the chicken to a cutting board, let cool slightly, then shred into bite-sized pieces. Reserve the cooking broth in the saucepan.
2. Step 2: In the same saucepan (remove broth first and set aside), melt the butter over medium heat. Add the diced onions, carrots, and celery and sauté for 5-6 minutes until softened and onions are translucent. Stir in the minced garlic, ground sage, rosemary, thyme, and onion powder; cook for 1 minute to bloom the spices. Sprinkle the flour over the vegetables and cook, stirring constantly, for 2 minutes to form a roux.
3. Step 3: Slowly whisk in the reserved chicken broth to the roux, stirring constantly to avoid lumps. Once fully combined, slowly add the half and half in a thin stream while stirring gently. Stir in the soy sauce and simmer the sauce for 2-3 minutes until thickened enough to coat the back of a spoon. Adjust seasoning with salt and pepper to taste.
4. Step 4: Add the shredded chicken back into the sauce and stir to combine. Stir in the frozen peas; they will thaw quickly from the heat. Remove from heat once everything is warmed through. Taste and adjust seasonings if needed. Let the filling rest off heat for a couple of minutes to thicken if necessary.
5. Step 5: Transfer the filling to a 9×13 inch baking dish if your saucepan is not oven-safe. Spread the prepared buttermilk biscuit dough evenly over the filling, leaving small gaps for steam to escape. Bake in a preheated 425°F oven for 15-18 minutes until the biscuits are golden brown and cooked through. Let the pot pie rest for 5 minutes before serving.

Tips & Variations

• For extra flavor, use freshly ground sage and rosemary instead of pre-ground spices.
• You can substitute the biscuit topping with a traditional pie crust if preferred.
• To prevent lumps in your sauce, add the broth slowly and whisk constantly when combining with the roux.
• Use leftover cooked chicken instead of poaching fresh to save time.

Storage

Store leftover pot pie covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the biscuits crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance. Keep it refrigerated and add the biscuit topping just before baking.

What can I use instead of buttermilk biscuit dough?

If you don’t have biscuit dough, a pie crust or puff pastry can be used as a topping. Adjust baking time as needed until golden and cooked through.

Comforting Chicken Pot Pie with Biscuits Recipe

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★★★★★

4.9 from 121 reviews

A comforting and creamy chicken pot pie featuring tender poached chicken, sautéed vegetables, and a rich, herb-infused sauce topped with flaky buttermilk biscuit dough. This hearty dish combines classic flavors and textures for a satisfying one-dish meal perfect for family dinners.

• Author: lea
• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Pot Pie Filling:

• 2 boneless skinless chicken breasts (about 1.5 lbs total)
• 3 cups chicken broth
• 1 chicken bouillon cube
• salt to taste
• black pepper to taste
• 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 (preferably Kerrygold)
• 1/4 tsp ground sage (freshly ground preferred)
• 1/2 tsp dry rosemary
• 1/2 tsp dry thyme
• 1/2 tsp onion powder
• 1/3 cup all-purpose flour (King Arthur recommended)
• 1 cup frozen peas (Birds Eye recommended)
• 1/2 cup half and half
• 1 tsp low sodium soy sauce

For the Biscuit Topping:

• Prepared buttermilk biscuit dough (per your preferred recipe)

Instructions

1. Poach the Chicken and Prepare Mise en Place: Season the chicken breasts with salt and pepper. Place them in a saucepan along with chicken broth and bouillon cube. Bring to a simmer with the lid slightly cracked and cook for 15 minutes until fully cooked. While chicken cooks, dice onions, carrots, celery, and garlic into uniform 1/4-inch pieces. Remove chicken to a cutting board, let cool slightly, then shred into bite-size pieces. Reserve the cooking broth in the saucepan for sauce.
2. Build the Roux and Aromatics: In the same saucepan (with reserved broth poured out and set aside), melt butter over medium heat. Add diced onions, carrots, and celery, sautéing for 5-6 minutes until softened and onions turn translucent, creating a flavorful base. Add minced garlic and dried herbs (sage, rosemary, thyme, onion powder), cooking 1 minute to bloom spices. Sprinkle flour over vegetables and cook 2 minutes, stirring constantly to form a roux, which thickens the sauce and removes raw flour taste.
3. Create the Creamy Sauce: Slowly whisk the reserved chicken broth into the roux to avoid lumps. Gradually stir in half and half in a thin stream to avoid curdling, followed by soy sauce. Let sauce simmer for 2-3 minutes until thick enough to coat the back of a spoon. Adjust thickness by simmering longer or thinning with broth if needed. Season with salt and pepper to taste.
4. Finish the Filling with Chicken and Peas: Stir shredded chicken into the creamy sauce to warm through. Add frozen peas directly and stir to incorporate, allowing the residual heat to thaw them. Remove from heat, taste, and adjust seasoning if necessary. Let the filling rest off heat for a few minutes if too thin; it will thicken as it cools.
5. Assemble and Bake: Transfer the filling into a 9×13 inch baking dish if your pan is not oven-safe. Evenly spoon or spread buttermilk biscuit dough over the filling, leaving small gaps for steam to escape and biscuits to brown. Bake in a preheated 425°F (220°C) oven for 15-18 minutes until biscuits are golden and cooked through. Let rest 5 minutes before serving to allow filling to set for easier serving.

Notes

• Ensure vegetables are diced uniformly (1/4 inch) for even cooking and texture.
• Reserve the chicken broth after poaching and do not add it to vegetables immediately; add it gradually after making the roux to avoid clumping.
• If filling seems too thin, let it rest off heat as it thickens slightly while cooling.
• Leave small gaps in biscuit topping for steam to escape and to help even browning.
• Use low sodium soy sauce to add umami without increasing saltiness.
• Buttermilk biscuit dough can be homemade or store-bought to save time.

Keywords: chicken pot pie, biscuit topping, creamy chicken casserole, comforting dinner, homemade pot pie, chicken and vegetable pot pie