Chicken Pot Pie with Biscuits (Print Version)

# Ingredients:

→ Filling

01 - 2 small boneless, skinless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste
04 - 710 ml chicken broth
05 - 56 g unsalted butter
06 - 80 g onion, finely diced
07 - 80 g celery, finely diced
08 - 80 g carrots, finely diced
09 - 2 cloves garlic, minced
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried thyme
12 - 0.5 teaspoon dried rosemary
13 - 0.25 teaspoon ground sage
14 - 43 g plain flour
15 - 120 ml half and half cream
16 - 1 chicken bouillon cube
17 - 1 teaspoon low sodium soy sauce or Worcestershire sauce
18 - 135 g frozen peas

→ Biscuit Topping

19 - Buttermilk biscuit dough (homemade or store-bought, unbaked)

# Instructions:

01 - Form biscuits using your preferred recipe or premade dough. Keep unbaked biscuits refrigerated on a plate while preparing the filling. Biscuits will be added before baking.
02 - Season chicken breasts with salt and pepper on both sides. Place in a medium saucepan with the chicken broth and gently simmer, lid slightly ajar, for 15 minutes or until fully cooked. Remove chicken, shred with two forks, set aside, and reserve the cooking broth.
03 - Melt butter in a large, wide skillet over medium heat. Add onion, celery, and carrots. Cook for 5–6 minutes, stirring occasionally, until vegetables are softened. Add minced garlic, onion powder, dried thyme, dried rosemary, and ground sage. Toss to coat and sauté for 1 minute.
04 - Sprinkle flour evenly over vegetables and stir to coat. Cook for 2 minutes, stirring continuously, to eliminate raw flour taste.
05 - Gradually pour in two-thirds of the reserved chicken broth, stirring between additions until smooth and thickened. Add half and half in small amounts, incorporating thoroughly.
06 - Add chicken bouillon and soy sauce (or Worcestershire sauce). Stir in shredded chicken to combine. If sauce is too thick, add more broth to reach desired consistency.
07 - Stir in frozen peas. Continue cooking until heated through. Remove from heat.
08 - If skillet is not oven-safe, transfer filling to a lightly greased 20x20 cm baking dish. Arrange unbaked biscuits over the filling. Bake according to biscuit recipe instructions at 218°C, usually for 15–18 minutes, or until biscuits are golden and set in the center.
09 - For more color, brush biscuit tops with melted butter and bake at 232°C for an additional 3–5 minutes until deeply golden.

# Notes:

01 - Chicken thighs or pre-cooked chicken can be used as alternatives; adjust cooking time as needed.
02 - For enhanced flavor, add a splash of dry white wine after cooking the flour and simmer until absorbed.
03 - Filling can be made up to two days ahead and chilled, then reheated prior to baking.
04 - Nutritional information excludes biscuit topping; refer to biscuit packaging or individual recipe for additional values.

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