There’s nothing quite like a warm, comforting bowl of homemade chicken pot pie with biscuits. This classic dish, with its rich, creamy filling and fluffy, golden topping, has been a family favorite for generations. The concept of savory pies with meat encased in pastry dates back to ancient times, with variations found in Greek and Roman cuisine, evolving over centuries into the comforting pot pie we know today.
It’s the perfect meal to gather everyone around the table, transforming simple ingredients into a truly memorable experience. This recipe makes the ultimate chicken pot pie with biscuits approachable for every home cook.
Why You’ll Love This Recipe
You’ll adore this recipe for chicken pot pie with biscuits for many wonderful reasons:
- Effortlessly Comforting: It brings that classic, cozy taste of home to your kitchen with straightforward steps.
- Irresistibly Delicious: The tender chicken and vibrant vegetables are coated in a savory, creamy sauce.
- Perfectly Topped: Fluffy, golden biscuits create an ideal contrast to the rich filling.
- Easily Customizable: Adjust vegetables or seasonings to perfectly suit your family’s preferences.
- Family Favorite: This hearty chicken pot pie with biscuits is guaranteed to please even the pickiest eaters.
Ingredients
Gather your fresh ingredients to create a deeply flavorful chicken pot pie with biscuits that everyone will adore. This list includes everything you need for the luscious filling. For the biscuit topping, you can use your favorite homemade recipe or a quality store-bought option for convenience.
- 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 EACH: Onion Powder, Dry Thyme, Dry 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 (can substitute with Worcestershire sauce)
- 1 cup frozen peas
Notes and Substitutions
Feel free to customize your chicken pot pie with biscuits based on what you have on hand. You can swap boneless, skinless chicken thighs for breasts or use leftover shredded rotisserie chicken for extra speed. Enhance the vegetable mix with corn, green beans, or diced potatoes. For the dairy, whole milk works well in place of half and half, though it will result in a slightly thinner gravy. If you need a gluten-free option, use a 1:1 gluten-free flour blend. While homemade biscuits are delightful, pre-made refrigerated biscuits are an excellent time-saver for your chicken pot pie with biscuits.
Equipment
You don’t need fancy tools to make a delicious chicken pot pie with biscuits. Just a few common kitchen items will do the trick.
- Oven
- Large skillet or Dutch oven (12-inch, oven-safe if baking in it)
- Medium saucepan
- Measuring cups and spoons
- Whisk
- 8×8 inch baking dish (if your skillet isn’t oven-safe)
How To Make Chicken Pot Pie With Biscuits
Creating this comforting chicken pot pie with biscuits is a rewarding process. Follow these clear steps to achieve a perfect, creamy filling and golden biscuit topping every time. This recipe for chicken pot pie with biscuits is designed to be straightforward and enjoyable.
- Prepare the Chicken: Season each side of the chicken breasts with salt and pepper. Place them in a medium saucepan with 3 cups of chicken broth. Bring it to a very gentle bubble with the lid cracked open for 15 minutes, or until the chicken is cooked through. To ensure food safety, the USDA recommends that all poultry reach a safe minimum internal temperature of 165°F (73.9°C). Avoid rapid boiling, which can make the chicken tough. Remove the cooked chicken and use two forks to shred it. Set the shredded chicken aside and carefully reserve the cooking broth.
- Sauté the Vegetables: Meanwhile, melt 4 tablespoons of butter in a wide, 12-inch pan or Dutch oven over medium heat. Add the finely diced onions, celery, and carrots. Sauté for 5-6 minutes until softened. Stir in the minced garlic, onion powder, dry thyme, dry rosemary, and ground sage. Toss to coat the vegetables and cook for 1 more minute until fragrant.
- Create the Roux: Sprinkle the ⅓ cup of all-purpose flour over the sautéed vegetables. Toss well to coat everything, cooking for 2 minutes. This cooks out the raw flour taste.
- Whisk in Liquids: Gradually add about ⅔ of the reserved chicken broth in small splashes, whisking constantly to incorporate it smoothly and prevent lumps. Once fully incorporated, slowly pour in the ½ cup of half and half in the same manner, continuing to whisk until the mixture is smooth and starts to thicken.
- Finish the Filling: Add the chicken bouillon cube and 1 teaspoon of low sodium soy sauce to the creamy mixture. Stir until the bouillon dissolves. Fold in the shredded chicken.
- Adjust Consistency: If you added the liquid slowly, your gravy should be thick. For an even thicker gravy, bring it to a gentle boil, then reduce to a simmer, stirring until it reaches your desired consistency. You can add any remaining ⅓ of the chicken broth if the filling seems too thick, keeping in mind the biscuits will absorb some moisture during baking.
- Add Peas: Stir in the 1 cup of frozen peas and cook until just heated through. Remove the filling from the heat.
- Assemble and Bake: If your skillet is not oven-safe, transfer the creamy filling to a lightly greased 8×8 inch baking dish. Arrange the biscuits evenly on top of the filling. Bake according to your biscuit recipe’s instructions, or until the biscuits are golden brown and cooked through in the center. Alternatively, for crispier bottom biscuits, bake the biscuits separately on a baking sheet and place them on top of the filling after it comes out of the oven.
- Optional Browning: For extra golden biscuits, brush a little melted butter on top of the biscuits during the last few minutes of baking, then return to a 450°F oven for 3-5 more minutes.
Pro Tips for the Best Chicken Pot Pie
Making the perfect chicken pot pie with biscuits is easy with a few simple techniques.
- Achieve a Creamy Filling: Take your time when adding the broth and half and half. Pouring them in slowly and whisking constantly prevents lumps, ensuring a smooth, velvety sauce. Allowing the flour to cook for a couple of minutes before adding liquids also enhances the texture and flavor.
- Prevent Soggy Biscuits: Don’t overload your baking dish with too much liquid in the filling. A slightly thicker gravy will prevent the biscuit bottoms from becoming too moist. You can also bake the biscuits separately on a baking sheet and add them to the pot pie immediately after it comes out of the oven for a crisper experience.
- Boost Flavor: Sautéing your herbs and spices with the vegetables helps “bloom” their flavors, making them more aromatic and potent. A splash of lemon juice or apple cider vinegar right before serving can also brighten the overall taste of your chicken pot pie with biscuits.
Troubleshooting Common Mistakes
Even experienced cooks encounter hiccups. Here’s how to fix common issues with your chicken pot pie with biscuits.
- Runny Filling Fix: If your pot pie filling is too thin, create a quick slurry by mixing one tablespoon of cornstarch with one tablespoon of cold water. Whisk it into the simmering filling and cook for a minute or two until it thickens.
- Burnt Biscuits Solution: If your biscuits are browning too quickly, loosely tent the baking dish with aluminum foil for the remainder of the baking time. This helps them cook through without over-browning.
- Dry Chicken Remedy: To prevent dry chicken, avoid overcooking it in the initial step. Shredding it immediately after cooking and returning it to the warm sauce helps keep it moist and tender in your chicken pot pie with biscuits.
Serving, Storage, and Variations
This chicken pot pie with biscuits is a complete meal on its own, but you can enhance the experience. Garnish with fresh parsley or chives for a pop of color and freshness. A simple green salad or roasted vegetables make excellent side dishes.
Storage: Store any leftover chicken pot pie filling and biscuits separately if possible, in airtight containers in the refrigerator for up to 3-4 days.
Reheating: Reheat the filling gently on the stovetop or in the microwave. Reheat biscuits in the oven or a toaster oven to restore their crispness. You can also freeze the cooked filling in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Fun Variations
Get creative with your chicken pot pie with biscuits!
- Biscuit Flavors: Add shredded cheddar cheese, garlic powder, or fresh herbs like chives or rosemary to your biscuit dough for an extra layer of flavor.
- Different Meats: Instead of chicken, try using cooked turkey for a delicious post-holiday meal.
- Vegetarian Version: Create a hearty meat-free chicken pot pie with biscuits by replacing the chicken with sautéed mushrooms, diced potatoes, and extra vegetables. Use vegetable broth instead of chicken broth for the base.
Nutrition Information
Please note that this nutrition information is an estimate based on the ingredients provided and may vary depending on specific brands and preparation methods. This table reflects the approximate values for one serving of the filling in this chicken pot pie with biscuits recipe.
| Nutrient | Amount |
|---|---|
| Calories | 301 kcal |
| Carbohydrates | 20 g |
| Protein | 17 g |
| Fat | 17 g |
| Saturated Fat | 10 g |
| Trans Fat | 1 g |
| Cholesterol | 77 mg |
| Sodium | 890 mg |
| Fiber | 3 g |
| Sugar | 4 g |
| Serving Size | 1 serving |
Frequently Asked Questions
Q: Can I make this chicken pot pie with biscuits ahead of time?
A: Yes, you can prepare the filling up to 2 days in advance and store it in the refrigerator. Assemble with fresh biscuits just before baking for the best results.
Q: Can I freeze chicken pot pie?
A: You can freeze the prepared filling in a freezer-safe container for up to 3 months. Thaw it completely in the refrigerator before reheating and adding freshly baked biscuits.
Q: What kind of biscuits work best for this recipe?
A: Fluffy, flaky drop biscuits or refrigerator biscuits work wonderfully. Avoid dense, scone-like biscuits as they might become too heavy on top of the rich filling.
Q: Can I use a different kind of milk for the filling?
A: You can use whole milk or a non-dairy milk alternative (like unsweetened almond milk) instead of half and half. Keep in mind that the filling’s richness and thickness may vary slightly with different milk types.
Conclusion
This ultimate chicken pot pie with biscuits recipe offers a truly satisfying and heartwarming meal that’s perfect for any occasion. From the creamy, flavorful filling to the golden, tender biscuits, every bite promises comfort and joy. We hope this guide empowers you to create a memorable dish with confidence. Dive into the delightful process of making chicken pot pie with biscuits and share your culinary creations with us!
Chicken Pot Pie with Biscuits
Equipment
- Medium saucepan
- Wide Pan/Skillet
- 8×8-inch Baking Dish
- Forks
Ingredients
Main Ingredients
- 2 small boneless skinless chicken breasts
- Salt to taste
- 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 cups half and half
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce can sub Worcestershire sauce
- 1 cup frozen peas
- 1 can refrigerated biscuits (e.g., 8-count)
Instructions
Cooking Steps
- Season chicken with salt and pepper, then cook in a saucepan with chicken broth for 15 minutes until cooked through; shred the chicken and reserve the broth.
- In a wide pan, melt butter and sauté diced onions, celery, and carrots for 5-6 minutes, then add garlic and seasonings, cooking for another minute.
- Stir in flour and cook for 2 minutes, ensuring no raw flour smell remains.
- Gradually whisk in 2/3 of the reserved chicken broth, followed by the half and half, until fully incorporated and smooth.
- Add the chicken bouillon cube and soy sauce, then stir in the shredded chicken.
- If desired, thicken the gravy further by bringing it to a gentle boil and then simmering.
- Optionally, add the remaining chicken broth for a thinner consistency, as biscuits will absorb some liquid during baking.
- Stir in the frozen peas and cook until heated through, then remove the pan from heat.
- Transfer the chicken pot pie filling to a lightly greased 8×8-inch baking dish if your skillet is not oven-safe.
- Place biscuits on top of the filling and bake according to biscuit package directions, until golden and cooked through.
- For extra browning, optionally brush melted butter on the biscuits and bake at 450°F for 3-5 minutes more.
