Chicken Pot Pie with Biscuits

Chicken Pot Pie with Biscuits brings the ultimate cozy comfort to the dinner table. This recipe features a creamy chicken and veggie filling, topped with tender biscuits that bake up golden and fluffy right on top. Whether you use homemade biscuits or a shortcut with the store variety, this is one to bring everyone running to the kitchen.

My family always cheers when this comes to the table. The first time I made it, I caught my kids swiping biscuits before it even cooled down so now I bake a double batch just in case.

Ingredients

• Chicken breast: brings lean protein and gets extra flavor from simmering in broth look for firm pink fresh chicken
• Carrots, onions and celery: offer sweetness and depth go for crisp bright veggies for the base
• Butter: makes everything rich and adds a silkiness to the filling use a good quality stick butter for best flavor
• Chicken broth: provides the savory backbone grab a low sodium carton or make your own
• Flour: thickens up the sauce all purpose gives the classic creamy texture
• Half and half: adds extra creaminess you can swap in whole milk if needed but fresh half and half is best
• Seasonings (thyme, rosemary, onion powder, sage): build a layered herby taste use dried herbs with a fresh aroma
• Soy sauce or Worcestershire: amps up umami homemade or store brand both work
• Garlic: sharpens the whole dish fresh minced brings the most punch
• Frozen peas: provide vibrant color and a hint of sweetness make sure they are free flowing and brightly green
• Biscuits: tie the whole thing together bake up a batch from scratch if you can or grab your favorite store biscuits either will be delicious

Step-by-Step Instructions

Prepare the Chicken:

Simmer chicken breasts in chicken broth over gentle heat with the lid cracked for about fifteen minutes Letting them poach gently keeps the meat juicy and flavorful Then shred with two forks and save the broth

Sauté the Aromatics:

Melt butter in a broad pan Cook diced onions celery and carrots over medium heat for five to six minutes until softened Add garlic and the herbs Stir to let everything get coated and aromatic Cook for another minute to wake up the flavors

Build the Roux:

Sprinkle flour over the veggies Stir continuously and cook for two minutes The flour should lose its raw smell and start binding to the butter and veggies This step ensures a lump free creamy sauce

Make the Gravy:

Slowly stir in two thirds of the reserved chicken broth adding a splash at a time which prevents lumps Pour in half and half gradually Keep stirring until the sauce is velvety and coats a spoon Add the bouillon cube and the soy sauce at this point

Add Chicken and Peas:

Mix in the shredded chicken Stir everything together If your sauce looks especially thick you can use some of the extra broth Add the peas and let the filling heat through off the heat

Prep and Bake the Biscuits:

If making your own biscuits place the formed dough over the warm filling Right before baking brush with butter if you like for a shiny top Slide into the oven and bake until the biscuits are puffed and deeply golden about fifteen to eighteen minutes Depending on your biscuit recipe you might raise the oven temperature at the end for extra color

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The fresh thyme and rosemary are my favorite ingredients They bring a nostalgic flavor that reminds me of my grandma’s kitchen where she always grew pots of herbs on the windowsill We once made this together after a chilly walk and the aroma was pure happiness

Storage Tips

Leftovers keep in an airtight container in the fridge for up to three days When reheating add a splash of milk or broth to restore the creamy texture If freezing assemble the filling and freeze before adding the biscuits then top and bake from frozen for a stress free meal

Ingredient Substitutions

No chicken breast Try chicken thighs instead or use leftover turkey during the holidays If you are out of half and half use whole milk with a splash of cream For extra veggies stir in mushrooms or diced potatoes Add a sprinkle of cheddar to the biscuit dough for something extra

Serving Suggestions

A crisp green salad cuts the richness Nicely roasted green beans or a tangy vinegar slaw make perfect companions For a true comfort feast serve with apple crisp or warm cobbler for dessert

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Recipe Tradition

Chicken pot pie has roots in both British and American kitchens with some families passing recipes down for generations This biscuit topped version gives a nod to classic American diners and Southern home kitchens where creamy casseroles and biscuits reign supreme

Frequently Asked Questions

→ Can I use pre-cooked chicken instead of raw breasts?

Yes, three cups of cooked chicken can be substituted for raw. Cooking chicken in broth, though, adds extra flavor.

→ Should I bake the biscuits on top or separately?

Baking on top creates a tender base as the biscuits absorb filling. For crispier bottoms, bake them separately.

→ Are chicken thighs a good alternative?

Absolutely. Thighs offer a richer flavor and can be used instead of chicken breasts in this dish.

→ How can I thicken or thin the filling?

Simmer the gravy longer to thicken. For a looser consistency, add splashes of broth or milk as needed.

→ Is the dish make-ahead friendly?

Yes. Prepare the filling up to two days in advance. Reheat before topping with biscuits and baking.

→ Can refrigerated or mix biscuits be used?

Both refrigerated and mix biscuits work well. Prepare just before baking and follow package directions for time.