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Chicken Pot Pie with Biscuits

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.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
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.