Comforting Chicken Pot Pie with Fluffy Biscuits Recipe
Enjoy a comforting Chicken Pot Pie with tender shredded chicken, vibrant vegetables, and a creamy sauce, all topped with fluffy homemade buttermilk biscuits. This classic American dinner recipe offers a perfect balance of savory flavors and hearty textures, making it a satisfying meal for any occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Chicken Filling
- 2 lbs boneless skinless chicken breasts (about 1.5 lbs total)
- 3 cups low-sodium chicken broth
- 1 cube chicken bouillon
- 4 tablespoons unsalted butter
- ½ cup onions, diced into ¼-inch pieces
- ½ cup carrots, diced into ¼-inch pieces
- ½ cup celery, diced into ¼-inch pieces
- 2 cloves garlic, freshly minced
- 1 cup frozen peas (no need to thaw)
- ⅓ cup all-purpose flour
- ½ cup half and half
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ¼ teaspoon freshly ground sage
- ½ teaspoon dried rosemary
- 1 teaspoon low sodium soy sauce
- 1 batch buttermilk biscuit dough (prepared separately)
Instructions
- Cook the chicken: Season chicken breasts with salt and pepper. Place them in a saucepan with chicken broth and a bouillon cube. Bring to a gentle simmer with the lid slightly cracked and cook for 15 minutes until the chicken is fully cooked.
- Prepare vegetables: While the chicken cooks, chop the onions, carrots, celery, and garlic into uniform ¼-inch pieces. Once the chicken is cooked, remove it from the broth and shred into bite-sized pieces, reserving the broth.
- Sauté the vegetables: In the same saucepan, melt the butter over medium heat. Add the diced onions, carrots, and celery, cooking for 5-6 minutes until vegetables soften and onions become translucent.
- Add garlic and herbs: Stir in the minced garlic along with sage, rosemary, thyme, and onion powder. Cook for 1 minute until fragrant.
- Make the roux: Sprinkle flour over the vegetables and stir continuously for 2 minutes to form a roux, which will thicken the filling.
- Incorporate liquids: Gradually whisk in the reserved chicken broth, smoothing out any lumps. Stir in the half and half to create a creamy sauce.
- Season and simmer: Add soy sauce and let the mixture simmer for 2-3 minutes until thickened. Taste and adjust salt and pepper as needed.
- Combine filling: Fold in shredded chicken and frozen peas, stirring until peas are warmed through.
- Assemble the pot pie: Pour the chicken and vegetable filling into a 9×13 inch baking dish. Spoon the prepared buttermilk biscuit dough on top, leaving small gaps for steam to escape.
- Bake: Bake in a preheated oven at 425°F (220°C) for 15-18 minutes, or until the biscuits are golden brown.
- Rest and serve: Let the pot pie cool for 5 minutes before serving to allow the filling to set.
Notes
- Use fresh herbs whenever possible for an elevated flavor.
- Low-sodium broth and soy sauce help control the saltiness of the dish.
- Make sure to not overcook the biscuits for a soft and fluffy topping.
- Leftover pot pie can be stored in the refrigerator for up to 3 days and reheated.
