Go Back
–+ servings
Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • medium saucepan
  • wide pan
  • baking dish

Ingredients
  

Chicken Pot Pie

  • 2 small boneless skinless chicken breasts see notes
  • Salt/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 EACH
  • ½ teaspoon Dry Thyme EACH
  • ½ teaspoon Dry Rosemary EACH
  • ¼ teaspoon ground sage
  • ⅓ cup flour
  • ½ cup half and half
  • 1 cube chicken bouillon
  • 1 teaspoon low sodium soy sauce can sub Worcestershire sauce
  • 1 cup frozen peas

Biscuits

  • buttermilk biscuits prepare but do not bake

Instructions
 

For the Biscuits

  • Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes.
  • You may also use Cheddar Bay Biscuit recipe.
  • Refrigerated biscuits may also be used.

For the Chicken Pot Pie

  • Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring to a gentle bubble with the lid cracked for 15 minutes, until cooked through.
  • Remove the chicken and shred. Set aside.
  • Melt butter in a wide pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings.
  • Add flour and toss to coat, cooking for 2 minutes.
  • Add ⅔ of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
  • Add chicken bouillon and soy sauce, then add the shredded chicken and stir to combine.
  • If desired, add remaining chicken broth for consistency.
  • Add frozen peas and stir to combine and heat through. Remove from heat.
  • Transfer filling to a lightly greased 8 x 8-inch baking dish if skillet isn’t oven safe.
  • Add the biscuits to the top and bake as per biscuit recipe instructions, until golden.

Notes

You can bake the biscuits separately for a crispier bottom biscuit.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 25IUVitamin C: 15mgCalcium: 8mgIron: 15mg
Keyword biscuits, chicken pot pie, Comfort Food, Easy Recipe, family dinner
Tried this recipe?Let us know how it was!