Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is the kind of comfort food that can turn an ordinary night into something special Warm flaky biscuits on top of creamy chicken and vegetables is always a hit at my table This recipe makes it easy whether you are baking homemade biscuits or using your favorite shortcut

The first time I made this pot pie my kids were skeptical about vegetables Now it is the first thing they ask for when I suggest comfort food for dinner

Gather Your Ingredients

• Boneless skinless chicken breasts: the base of the dish use fresh or high quality pre cooked chicken for best flavor
• Chicken broth: creates a savory depth of flavor choose low sodium for more control over saltiness
• Butter: builds richness in the sauce opt for real butter over margarine
• Onions celery carrots: classic aromatics for flavor and color chop them fine so they blend in nicely
• Garlic: gives warmth and rounds out the vegetable flavor always use fresh if possible
• Onion powder thyme rosemary: dried herbs for the signature homey aroma Use high quality dried spices for maximum flavor
• Ground sage: gives earthy undertones just a pinch goes a long way
• Flour: thickens the sauce all purpose is best
• Half and half: makes the filling creamy feel free to use whole milk for a lighter sauce
• Chicken bouillon cube: amps up chicken flavor use a good quality brand for best results
• Low sodium soy sauce or Worcestershire: for a subtle boost of umami adds depth and color
• Frozen peas: sweet little pops of green buy the brightest freshest looking bag
• Biscuits: use your favorite from scratch buttermilk biscuit recipe or choose high quality refrigerated biscuits for speed Cheddar Bay style biscuits are also delicious Dry mixes work too just follow the instructions for best results

How to Make It

Prep the Biscuits:

Make your biscuit dough but do not bake yet Shape and chill them on a plate in the fridge while you prepare the pot pie Alternatively prepare biscuit mix or open refrigerated biscuits right before baking

Cook the Chicken:

Season both sides of your chicken with salt and pepper Place chicken in a saucepan with the chicken broth Cover loosely and simmer gently for about 15 minutes until cooked through Avoid boiling rapidly to keep the chicken tender Remove the chicken and shred it with two forks Reserve the flavorful cooking broth

Sauté the Vegetables:

In a wide pan melt butter over medium heat Add finely diced onions celery and carrots Sauté for 5 to 6 minutes until soft and beginning to turn golden Stir in garlic and dried spices then cook for another minute so the flavors build

Build the Roux:

Sprinkle flour over the veggies and toss so everything is evenly coated Cook for 2 minutes stirring often You want the flour to lose its raw flavor and blend into the veggies

Make the Cream Sauce:

Add two thirds of the reserved chicken broth slowly in small splashes stirring after each addition so the sauce thickens smoothly Repeat with half and half Pour slowly and stir constantly to avoid lumps

Add Chicken and Flavor:

Crumble in the bouillon cube and mix in soy sauce or Worcestershire Fold in the shredded chicken mixing well so everything is coated If the filling is too thick add some or all of the remaining broth

Finish the Filling:

Gently stir in the frozen peas Heat just until bright green and warmed through Remove the pan from heat

Fill and Top:

If your pan is oven safe you can bake directly in it If not transfer the filling to a lightly greased eight by eight inch baking dish Arrange chilled biscuits on top

Bake:

Follow your biscuit recipe or package directions Bake at the recommended temperature until biscuits are golden and fully baked through If you want them extra brown brush tops with melted butter and broil briefly to finish

Carrots are my favorite part of this dish since they get slightly sweet and tender as they bake My youngest loves rolling out biscuit dough with me and it is become our favorite winter kitchen activity

Flavor Boosters

Customizable with seasonal vegetables or leftover roasted chicken For extra depth try adding chopped fresh herbs or a splash of white wine to the sauce before baking

Serving Suggestions

Add a crisp green salad or steamed broccoli for a full meal Sparkling apple cider or a light white wine pairs nicely with the creamy filling For a cozy brunch try topping the pot pie with mini biscuits and serving with scrambled eggs

Creative Twists

Swap in thighs for chicken breasts for more flavor Make it vegetarian with mushrooms and extra veggies Add seasonal produce such as green beans corn or butternut squash or try Cheddar Bay style biscuits for a fun variation

I learned to always make a few extra biscuits My family will want a second helping every time

Recipe FAQs

→ Can I use leftover cooked chicken?

Yes, using cooked chicken is convenient and works well. Shred or chop before adding to the filling.

→ How do I get golden biscuits on top?

Brush the tops with melted butter before and after baking. Baking briefly at higher temperature helps brown them.

→ Can I substitute vegetables?

Absolutely. Try corn, green beans, or mushrooms for variety—use what you have on hand.

→ Is this dish make-ahead friendly?

The filling can be prepared up to two days ahead and chilled. Add biscuits and bake just before serving.

→ What's best: homemade or store-bought biscuits?

Both work well. Homemade biscuits offer the richest flavor, but store-bought biscuits offer speed and ease.