Biscuit Chicken Pot Pie (Print Version)
Tender chicken and veggies in creamy sauce, finished with golden biscuits for a cozy, satisfying meal.
# Ingredients:
→ Poultry
01 -
1 1/2 pounds boneless, skinless chicken breasts
→ Broth and Seasoning
02 -
4 cups low-sodium chicken broth
03 -
1 chicken bouillon cube
04 -
1/2 teaspoon onion powder
05 -
1/2 teaspoon dried thyme
06 -
1/2 teaspoon dried rosemary
07 -
1/2 teaspoon dried sage
08 -
1 tablespoon soy sauce or Worcestershire sauce, optional
→ Vegetables
09 -
1 medium yellow onion, finely diced
10 -
2 celery ribs, finely diced
11 -
2 medium carrots, finely diced
12 -
3 cloves garlic, minced
13 -
1 cup frozen peas
→ Dairy and Fats
14 -
5 tablespoons unsalted butter
15 -
1 cup half-and-half
→ Flour
16 -
1/3 cup all-purpose flour
→ Biscuits
17 -
8 biscuits, homemade or store-bought
# Steps:
01 -
Add chicken breasts to a large saucepan, cover with chicken broth, and bring to a gentle simmer over medium heat. Cook until the chicken is just cooked through, about 12-15 minutes. Remove chicken, let it cool slightly, then shred into bite-sized pieces. Reserve the cooking broth.
02 -
In a large skillet, melt butter over medium heat. Sauté diced onion, celery, and carrots until soft and fragrant, about 7-9 minutes.
03 -
Add minced garlic, onion powder, thyme, rosemary, and sage to the skillet; cook, stirring, for 1 minute until aromatic. Sprinkle in the flour and stir constantly for 2 minutes until lightly toasted.
04 -
Gradually whisk in the reserved chicken broth and half-and-half, ensuring a smooth blend. Simmer until the mixture is thick and creamy, about 5 minutes.
05 -
Add the bouillon cube and optional soy sauce or Worcestershire sauce for depth of flavor. Return shredded chicken and stir in frozen peas; mix well to combine and heat through.
06 -
Pour the finished filling into a 9x13-inch baking dish or large oven-safe skillet. Arrange biscuits evenly over the surface of the filling.
07 -
Bake in a preheated oven at 425°F for 15-18 minutes, or as directed by biscuit packaging, until biscuits are deeply golden and the filling is bubbling.
08 -
Allow the dish to rest for 5 minutes before serving. Serve warm for optimal flavor and texture.
# Notes:
01 -
Ensure chicken is gently poached without boiling for optimal tenderness. For a richer texture, use buttermilk biscuits or Cheddar Bay biscuits as desired.