Chicken Pot Pie with Biscuits: A Comforting Delight
This Chicken Pot Pie with Biscuits is a comforting delight, featuring tender chicken and a creamy filling topped with flaky biscuits.
Equipment
- skillet
- Baking dish
- Ladle
Ingredients
- 2 small boneless skinless chicken breasts
- Salt and pepper to taste
- 3 cups chicken broth
- 4 tablespoons butter
- ½ cup onions, finely diced
- ½ cup celery, finely diced
- ½ cup carrots, finely diced
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon dry thyme
- ½ teaspoon dry rosemary
- ¼ teaspoon ground sage
- ⅓ cup flour
- ½ cup half and half can substitute with heavy cream or milk
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce or Worcestershire sauce
- 1 cup frozen peas
- Biscuits homemade or refrigerated
Instructions
- Season chicken with salt and pepper, simmer in chicken broth for 15 minutes, then shred and set aside.
- Melt butter in a skillet, sauté onions, celery, and carrots for 5-6 minutes, then add garlic and seasonings.
- Stir in flour and cook for 2 minutes until the raw smell dissipates.
- Gradually add 2/3 of the reserved chicken broth, stirring continuously, then mix in half and half.
- Add chicken bouillon and soy sauce, then stir in shredded chicken.
- Thicken the mixture by bringing it to a gentle boil and simmering if desired.
- Incorporate frozen peas and heat through, then transfer filling to a greased baking dish if skillet is not oven-safe.
- Top with biscuits and bake according to instructions until golden; brush with butter for extra browning if desired.
Notes
Cooking chicken in broth enhances flavor; leftover broth is used for the filling. Heavy cream can replace half and half; milk is an alternative but less creamy. Soy sauce adds umami without being detectable; Worcestershire sauce can be substituted. Diced potatoes can be added with the broth for extra texture. The filling can be made up to 2 days in advance and stored in the refrigerator.