Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is the ultimate comfort food that brings warmth and satisfaction to any dinner table. This easy-to-make skillet meal features a rich, creamy filling packed with tender chicken and vegetables, all topped with golden, flaky biscuits. Whether you choose to make your biscuits from scratch or use a convenient refrigerated version, this dish is a guaranteed family favorite.

Why You Will Love This Recipe

There is nothing quite like the savory aroma of a Chicken Pot Pie with Biscuits baking in the oven. This recipe stands out because the filling is made from scratch, creating a thick, velvety gravy that coats every piece of chicken and vegetable. It is a versatile meal that allows you to customize the topping to your preference, from classic buttermilk biscuits to cheesy Cheddar Bay varieties. Plus, the convenience of cooking the filling in a skillet makes it a practical choice for busy weeknights when you still want a hearty, home-cooked meal.

Ingredients

• 2 small boneless skinless chicken breasts
• Salt and pepper, to taste
• 3 cups chicken broth
• 4 tablespoons butter
• 1/2 cup onions, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup carrots, finely diced
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry thyme
• 1/2 teaspoon dry rosemary
• 1/4 teaspoon ground sage
• 1/3 cup flour
• 1/2 cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
• 1 cup frozen peas
• Unbaked biscuits (Buttermilk, Cheddar Bay, or refrigerated)

Step-by-Step Instructions

1. Prepare the Chicken: Season each side of the chicken breasts with salt and pepper. Place them in a medium saucepan with the chicken broth. Bring to a very gentle bubble with the lid cracked and cook for 15 minutes. Remove the chicken, shred it with two forks, and reserve the broth for the gravy.
2. Sauté the Vegetables: In a wide 12-inch skillet, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for 5 to 6 minutes until softened. Stir in the minced garlic, onion powder, thyme, rosemary, and sage, cooking for 1 more minute.
3. Create the Roux: Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for about 2 minutes to remove the raw flour taste.
4. Thicken the Gravy: Slowly add about 2/3 of the reserved chicken broth in small splashes, stirring constantly to incorporate. Follow with the half and half, adding it in the same gradual manner.
5. Season and Simmer: Stir in the chicken bouillon cube and the soy sauce. Add the shredded chicken back into the pan. If you prefer a thicker consistency, bring the mixture to a gentle boil and then reduce to a simmer.
6. Add Peas: Stir in the frozen peas and heat through. If the mixture is too thick, you can add some of the remaining chicken broth.
7. Assemble: If your skillet is not oven-safe, transfer the filling to a lightly greased 8 x 8-inch baking dish. Otherwise, leave it in the skillet.
8. Bake: Place the unbaked biscuits on top of the chicken filling. Bake according to the specific biscuit recipe instructions (usually 425 degrees Fahrenheit for 15-18 minutes) until the biscuits are golden brown and set in the middle.

Expert Tips / Pro Tips

To achieve the best flavor in your Chicken Pot Pie with Biscuits, poach the chicken directly in the chicken broth rather than using pre-cooked chicken. This method infuses the broth with extra flavor that becomes the base for your gravy. Another secret ingredient is the soy sauce; while you cannot taste it specifically, it adds a deep umami flavor that enhances the savory notes of the chicken. If you want a richer filling, you can substitute heavy cream for the half and half. For those who love a bit of texture, consider adding finely diced potatoes to the mix when you add the broth, ensuring they are small enough to cook through quickly.

Variations & Substitutions

This recipe is highly adaptable to what you have in your pantry. If you are short on time, you can use a rotisserie chicken and store-bought chicken broth. For the topping, while homemade buttermilk biscuits provide a classic touch, refrigerated biscuits like Pillsbury Grands work perfectly. If you want a cheesy twist, try topping the filling with Cheddar Bay biscuit dough. For a different vegetable profile, you can swap the peas for corn or green beans. If you want to skip the biscuits entirely, this filling also tastes wonderful topped with creamy mashed potatoes for a shepherd’s pie variation.

Serving Suggestions

Chicken Pot Pie with Biscuits is a complete meal on its own, but it pairs beautifully with a light side dish. A crisp green garden salad with a simple vinaigrette helps balance the richness of the creamy gravy. You might also consider serving it alongside roasted green beans or steamed broccoli for extra color and nutrition. If you have extra gravy, serving a bit more on the side for dipping the biscuit tops is always a hit with guests.

Storage, Freezing & Reheating

If you have leftovers, store the biscuits separately from the filling if possible to prevent them from becoming too soft. Both should be kept in airtight containers in the refrigerator for 3 to 5 days. For longer storage, the filling can be frozen for up to 3 months. To reheat, place the filling in a skillet over medium-low heat, adding a splash of milk or broth to loosen the sauce. The biscuits are best reheated in a 350-degree Fahrenheit oven for 5 to 7 minutes to restore their flaky texture, though the microwave works for a quick 10-15 second warm-up.

Nutrition Information

The following nutrition information is an estimate for the filling only, as biscuit types vary in caloric content.

Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits is the ultimate comfort food that brings warmth and satisfaction to any dinner table. This easy-to-make skillet meal features a rich, creamy filling packed with tender chicken and vegetables, all topped with golden, flaky biscuits.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 301

Ingredients Equipment Method Notes

Ingredients

  

• 2 small boneless skinless chicken breasts
• Salt and pepper to taste
• 3 cups chicken broth
• 4 tablespoons butter
• 1/2 cup onions finely diced
• 1/2 cup celery finely diced
• 1/2 cup carrots finely diced
• 2 cloves garlic minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon dry thyme
• 1/2 teaspoon dry rosemary
• 1/4 teaspoon ground sage
• 1/3 cup flour
• 1/2 cup half and half
• 1 chicken bouillon cube
• 1 teaspoon low sodium soy sauce or Worcestershire sauce
• 1 cup frozen peas
• Unbaked biscuits Buttermilk, Cheddar Bay, or refrigerated

Equipment

• Medium saucepan
• 12-inch skillet
• 8 x 8-inch baking dish

Method

 

1. Prepare the Chicken: Season each side of the chicken breasts with salt and pepper. Place them in a medium saucepan with the chicken broth. Bring to a very gentle bubble with the lid cracked and cook for 15 minutes. Remove the chicken, shred it with two forks, and reserve the broth for the gravy.
   2 small boneless skinless chicken breasts, Salt and pepper, 3 cups chicken broth
2. Sauté the Vegetables: In a wide 12-inch skillet, melt the butter over medium heat. Add the diced onions, celery, and carrots. Sauté for 5 to 6 minutes until softened. Stir in the minced garlic, onion powder, thyme, rosemary, and sage, cooking for 1 more minute.
   4 tablespoons butter, 1/2 cup onions, 1/2 cup celery, 1/2 cup carrots, 2 cloves garlic, 1/2 teaspoon onion powder, 1/2 teaspoon dry thyme, 1/2 teaspoon dry rosemary, 1/4 teaspoon ground sage
3. Create the Roux: Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for about 2 minutes to remove the raw flour taste.
   1/3 cup flour
4. Thicken the Gravy: Slowly add about 2/3 of the reserved chicken broth in small splashes, stirring constantly to incorporate. Follow with the half and half, adding it in the same gradual manner.
   3 cups chicken broth, 1/2 cup half and half
5. Season and Simmer: Stir in the chicken bouillon cube and the soy sauce. Add the shredded chicken back into the pan. If you prefer a thicker consistency, bring the mixture to a gentle boil and then reduce to a simmer.
   2 small boneless skinless chicken breasts, 1 chicken bouillon cube, 1 teaspoon low sodium soy sauce
6. Add Peas: Stir in the frozen peas and heat through. If the mixture is too thick, you can add some of the remaining chicken broth.
   3 cups chicken broth, 1 cup frozen peas
7. Assemble: If your skillet is not oven-safe, transfer the filling to a lightly greased 8 x 8-inch baking dish. Otherwise, leave it in the skillet.
8. Bake: Place the unbaked biscuits on top of the chicken filling. Bake according to the specific biscuit recipe instructions (usually 425 degrees Fahrenheit for 15-18 minutes) until the biscuits are golden brown and set in the middle.
   Unbaked biscuits

Notes

To achieve the best flavor, poach the chicken directly in the broth to create a rich base for the gravy. The provided nutrition information is an estimate for the filling only, as biscuit types vary.

FAQ