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Chicken Pot Pie with Biscuits

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This chicken pot pie with biscuits is a cozy, comforting dish made with tender chicken, creamy vegetable filling, and a golden biscuit topping. It’s hearty yet simple, perfect for weeknights or family dinners.

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 dry thyme

½ teaspoon dry rosemary

¼ teaspoon ground sage

1/3 cup flour

½ cup half and half

1 chicken bouillon cube

1 teaspoon low-sodium soy sauce (or Worcestershire sauce)

1 cup frozen peas

Biscuit dough (homemade or refrigerated, for topping)

Instructions

  1. Season chicken with salt and pepper. Simmer in 3 cups chicken broth for 15 minutes until fully cooked. Remove, shred, and set aside, reserving broth.
  2. In a large skillet or Dutch oven, melt butter. Sauté onions, celery, and carrots for 5 minutes until softened.
  3. Add garlic, onion powder, thyme, rosemary, and sage. Cook for 1 minute until fragrant.
  4. Sprinkle flour over vegetables and cook 2 minutes, stirring.
  5. Gradually whisk in reserved chicken broth, half and half, bouillon, and soy sauce. Simmer until thickened.
  6. Stir in shredded chicken and frozen peas, coating everything in the sauce.
  7. Transfer mixture to a casserole dish. Top with biscuits and bake according to biscuit package directions until golden brown.

Notes

Use rotisserie chicken and store-bought biscuits for convenience.

Add corn or green beans for extra vegetables.

Substitute whole milk for lighter filling or heavy cream for richer flavor.

Filling can be made ahead and refrigerated until ready to bake.

Freeze filling separately, then top with fresh biscuits before baking.

Puff pastry can be used instead of biscuits for a flaky topping.

Nutrition

Find it online: https://justsosavory.com/chicken-pot-pie-with-biscuits/