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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.

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
  • 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

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