There’s something undeniably comforting about a homemade chicken pot pie, especially when it’s topped with fluffy, golden biscuits instead of the traditional crust. This Chicken Pot Pie with Biscuits combines the hearty, creamy filling we all love with buttery biscuits that soak up all those wonderful flavors.
Perfect for weeknight dinners or Sunday suppers, this dish strikes that magical balance between impressive and approachable. The best part? It comes together in just about 45 minutes, making it a realistic option even on busy evenings when you’re craving something homemade and satisfying.
Why You’ll Love This
- Ready in just 45 minutes from start to finish
- One-pot filling means less cleanup
- More forgiving than traditional pie crust versions
- The perfect balance of protein, vegetables, and carbs
- Leftovers taste even better the next day
Ingredients
- 2 small boneless, skinless chicken breasts
- Salt and pepper to taste
- 3 cups chicken broth
- 4 tablespoons butter
- ½ cup onions, finely diced
- ½ cup celery, finely diced
- ½ cup carrots, finely diced
- 2 cloves garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground sage
- ⅓ cup all-purpose flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon low-sodium soy sauce
- 1 cup frozen peas
- Homemade buttermilk biscuits (prepared but unbaked) or refrigerated biscuit dough
- Extra butter for brushing (optional)
Instructions
- Prepare your biscuit dough according to your preferred recipe but don't bake them yet. Form the biscuits and keep them in the refrigerator while you make the filling.
- Season chicken breasts with salt and pepper. Add to a medium saucepan with chicken broth and bring to a gentle simmer with the lid slightly ajar. Cook for 15 minutes until chicken is cooked through. Remove chicken and shred with forks. Reserve the cooking broth.
- In a 12-inch oven-safe skillet, melt butter over medium heat. Sauté onions, celery, and carrots for 5-6 minutes until softened. Add garlic and all seasonings, cooking for 1 more minute.
- Add flour to the vegetables and toss to coat. Cook for 2 minutes until you can no longer smell raw flour.
- Gradually add ⅔ of the reserved chicken broth in small splashes, stirring constantly. Then add the half and half in the same manner. Add bouillon cube and soy sauce, stirring until dissolved.
- Add the shredded chicken back to the skillet and stir to combine. Add frozen peas and stir until heated through. If you want a thinner consistency, add some of the remaining broth.
- Remove skillet from heat. Arrange the prepared biscuits on top of the filling. Bake at 425°F for 15-18 minutes until biscuits are golden brown and cooked through.
- For extra browning, brush biscuit tops with butter and bake at 450°F for an additional 3-5 minutes.
Tips & Variations
- Use rotisserie chicken to save time – just add it when you would add the peas.
- For a homemade touch, use your favorite biscuit recipe instead of refrigerated biscuits.
- Add 1/2 cup of white wine before the broth for extra flavor depth.
- Try adding mushrooms, corn, or potatoes to change up the vegetable mix.
- Make it ahead: prepare the filling, refrigerate, then top with biscuits just before baking.
- For a dairy-free version, substitute coconut cream for heavy cream.
Serving Suggestions
This Chicken Pot Pie with Biscuits is essentially a complete meal on its own, but a simple side salad with a light vinaigrette makes for a perfect accompaniment. The fresh, crisp greens provide a nice contrast to the rich, creamy filling.
For special occasions, consider serving with roasted asparagus or green beans and a glass of unoaked Chardonnay or Pinot Grigio to complement the savory flavors.
Notes
- The filling should be thick but still slightly saucy before adding the biscuits – it will continue to thicken as it bakes.
- Store leftovers in the refrigerator for up to 3 days. The biscuits will soften but still taste delicious.
- For a golden finish on your biscuits, brush with a beaten egg before baking.
FAQs
Can I freeze this dish?
Yes! Freeze the filling without the biscuits. When ready to serve, thaw overnight in the refrigerator, heat until bubbly, then top with fresh biscuits and bake.
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will work wonderfully and often provide more flavor and moisture.
What if I don’t have an oven-safe skillet?
No problem! Transfer your filling to a 9×13 baking dish before topping with biscuits and baking.
Can I make this vegetarian?
Yes! Substitute the chicken with 2 cups of mixed mushrooms and use vegetable broth instead of chicken broth.
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