Chicken Pot Pie with Biscuits (Print-Friendly Version)

Tender chicken and creamy vegetables baked beneath fluffy, golden biscuits for a warming comfort dinner.

# Ingredients You’ll Need:

→ Filling

01 - 2 small boneless skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste
04 - 3 cups chicken broth
05 - 4 tablespoons unsalted butter
06 - 1/2 cup finely diced onions
07 - 1/2 cup finely diced celery
08 - 1/2 cup finely diced carrots
09 - 2 cloves garlic, minced
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 1/4 teaspoon ground sage
14 - 1/3 cup all-purpose flour
15 - 1/2 cup half and half
16 - 1 chicken bouillon cube
17 - 1 teaspoon low sodium soy sauce
18 - 1 cup frozen peas

→ Biscuits

19 - Prepared or homemade biscuits, unbaked (see instructions)

# How to Make It:

01 - Form buttermilk biscuit dough as instructed, but do not bake yet. Store shaped biscuits on a plate in the refrigerator while preparing the filling. Alternatively, use refrigerated biscuit dough or preferred biscuit recipe, assembling just prior to baking.
02 - Season chicken breasts with salt and pepper. Place in a saucepan with 3 cups chicken broth, bringing to a gentle simmer with the lid slightly ajar for 15 minutes or until fully cooked. Remove chicken and shred with forks. Reserve the cooking broth.
03 - In a wide skillet, melt butter over medium heat. Add onions, celery, and carrots; sauté for 5 to 6 minutes until softened. Stir in garlic, onion powder, thyme, rosemary, and sage, cooking for 1 additional minute.
04 - Sprinkle flour over vegetables and stir to coat. Cook for 2 minutes, stirring frequently, to eliminate the raw flour taste.
05 - Gradually add two-thirds of the reserved chicken broth in small increments, stirring continuously to avoid lumps. Next, add half and half in the same manner until incorporated.
06 - Add chicken bouillon cube and soy sauce, stirring until dissolved. Fold in the shredded chicken until fully combined.
07 - If necessary, bring filling to a slow boil to thicken. Add some or all of the remaining broth to reach preferred consistency. The mixture should be thick and creamy.
08 - Gently stir in the frozen peas and heat through. Remove skillet from heat.
09 - Transfer the hot filling to a greased 8 x 8-inch baking dish if your skillet is not oven safe. Arrange the unbaked biscuits over the surface. Bake per biscuit dough instructions, typically at 425°F (218°C) for 15–18 minutes until the biscuits are golden and set. For extra browning, brush tops with melted butter and bake at 450°F (232°C) for 3–5 additional minutes.

# Extra Tips:

01 - Filling can be prepared up to two days ahead and refrigerated. For enhanced flavor, poach fresh chicken in broth as opposed to using precooked meat. Add dry white wine for extra depth if desired.
02 - Biscuits may be baked separately for a crisper texture, then placed atop just before serving.

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