Biscuit Chicken Pot Pie

There is nothing more comforting than a bubbling biscuit chicken pot pie fresh from the oven creamy filling packed with tender chicken and sweet vegetables all crowned with golden flaky biscuits This recipe is a weeknight hero in my house especially on chilly days when we crave something cozy but fuss free

I first made this pot pie on a snowy Saturday night when I wanted something nostalgic and warm Everyone scraped the dish clean and now it is my go to for sharing a hug in the form of dinner

Ingredients

• Boneless skinless chicken breasts: juicy and lean for the filling choose firm pink meat with no spots or odor
• Chicken broth: brings savory depth grab low sodium for control over salt level
• Butter: for richness and a silky roux use unsalted to adjust seasoning
• Onion celery and carrots: the flavor trinity pick crisp veg for best texture
• Garlic: adds sweetness and gentle heat look for plump cloves no green shoots
• Onion powder dried thyme rosemary sage: earthy brightness you can use fresh if you have it for extra flavor
• All purpose flour: thickens the sauce sift it for lump free results
• Half and half: gives a creamy lush filling buy fresh with a long expiration date
• Chicken bouillon cube: strengthens the umami a pantry magic trick
• Optional soy sauce or Worcestershire sauce: a dash gives savory complexity
• Frozen peas: bright pops of color and sweetness use straight from the freezer
• Biscuits: homemade buttermilk Cheddar Bay or store bought let your mood decide high quality butter and cold dough make the flakiest biscuits

Instructions

Cook the Chicken:

Simmer chicken breasts in chicken broth in a wide pot until cooked through and opaque about 12 minutes depending on thickness Transfer the chicken out onto a plate and reserve the broth for later Once slightly cooled shred the chicken finely with two forks or your fingers for juicy strands

Make the Vegetable Base:

In the same pot melt butter over medium low heat Add diced onion celery and carrots Stir often and cook until veggies are very soft and fragrant about 8 to 10 minutes This deep sauté builds the classic cozy flavor base

Add Garlic and Herbs:

Once veggies are just tender sprinkle on garlic onion powder dried thyme rosemary and sage Keep stirring for another one to two minutes until the mixture smells deeply aromatic but do not let the garlic brown

Thicken with Flour:

Sprinkle the flour evenly over the sautéed veggies Stir constantly letting the flour toast gently in the butter and vegetables for two to three minutes This prevents a raw taste and helps thicken the filling later

Build the Creamy Sauce:

Slowly pour in the reserved chicken broth while whisking to avoid lumps Then pour in the half and half Keep whisking over medium heat until the mixture is thick and bubbly This can take five to seven minutes

Season and Add Chicken:

Crumble in the bouillon cube Stir in a splash of soy sauce or Worcestershire for savory depth Taste and add salt or pepper to your liking Return shredded chicken to the pot with frozen peas Stir until everything is well combined and peas are just heated through

Assemble the Dish:

Spoon the creamy chicken mixture evenly into a deep skillet or baking dish Make sure everything is level and evenly distributed so each bite gets plenty of chicken and vegetables

Top with Biscuits:

Gently arrange the uncooked biscuits over the filling pressing lightly so they nestle but do not sink Each biscuit will bake up golden and fluffy if spaced apart slightly

Bake to Golden Bubbly Perfection:

Place the dish in a preheated 425 degree oven Bake for 15 to 18 minutes or until the biscuits are golden and crusty and the filling is visibly bubbling up at the edges If using larger or denser biscuits add a couple minutes more

Let Rest and Serve:

Allow the pot pie to cool for at least 10 minutes before serving This rest time thickens the filling slightly and keeps it piping hot inside Spoon onto plates straight from the skillet for ultimate comfort

I have always loved the humble carrot in this recipe Each time I see their sweet orange coins peeking through the sauce I remember my grandmother letting me stir the pot and sneak a taste before it hit the oven This dish tastes like home

Storage Tips

Let leftovers cool completely before storing Cover tightly and refrigerate for up to three days For longer storage scoop serving sized portions into airtight containers and freeze up to two months Biscuits can soften slightly on storing but rewarm in the oven to crisp them up Use a covered baking dish at 350 degrees until heated through

Ingredient Substitutions

You can make this with cooked rotisserie chicken or turkey White or dark meat both work well If you are dairy free use olive oil instead of butter and full fat oat milk or unsweetened almond milk in place of half and half Frozen mixed vegetables can stand in for peas and carrots For the biscuits gluten free baking mix makes a solid alternative

Serving Suggestions

Ladle generous portions into bowls paired with a crisp green salad or steamed green beans If you want extra comfort serve with cranberry sauce or a scoop of mashed potatoes This pot pie is satisfying enough to stand on its own and is often the centerpiece of our Sunday suppers

Cultural and Historical Context

Chicken pot pie as we know it was born from thrift and necessity transforming leftover chicken and scraps of vegetables into a hearty one dish meal The American biscuit topping is a shortcut rooted in home cooks desire for maximum comfort with minimal effort Every region has its twist from drop biscuits to puff pastry lids

Seasonal Adaptations

Try fresh sweet corn in summer for a pop of brightness Swap in roasted root vegetables in fall for earthy depth Add a sprinkle of fresh herbs like parsley or chives when available for green freshness

Success Stories

Many friends have told me this recipe became their go to family dinner after just one try One neighbor uses leftover turkey after Thanksgiving while another makes mini versions for her kids Southern biscuit topping is great for potlucks and always gets compliments

Freezer Meal Conversion

If you want to freeze bake the filling until just thickened but do not add biscuits Let cool and transfer to a freezer safe dish Top with biscuits just before baking from frozen Add 10 minutes extra bake time for a stress free weeknight meal

This pot pie is cozy enough for any night and special enough for Sunday supper Leftovers are rare and reheats like a dream

Recipe FAQs

→ Can I use leftover roasted chicken?

Yes, leftover roasted or rotisserie chicken works well; simply shred and follow the filling steps as directed.

→ What type of biscuits work best?

Homemade buttermilk, cheddar drop, or high-quality store-bought biscuits all deliver a delicious, flaky topping.

→ How can I make the sauce richer?

Add a splash of half-and-half or extra butter to the sauce, and season with bouillon and dried herbs for added flavor.

→ Is it possible to prepare in advance?

You can assemble the filling and refrigerate ahead; top with biscuits and bake just before serving for best results.

→ Are there vegetarian substitutions?

Swap chicken for sautéed mushrooms or extra vegetables, and use vegetable broth instead of chicken broth.