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Chicken Pot Pie with Biscuit Topping Recipe

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4.3 from 79 reviews

This Chicken Pot Pie with Biscuits is a comforting homemade classic featuring tender shredded chicken cooked gently in a flavorful broth-based gravy loaded with sautéed vegetables and peas, all topped with flaky, golden buttermilk biscuits baked to perfection. Perfect for a cozy family meal, this recipe blends creamy textures and savory herbs with easy preparation and flexible biscuit options, creating a satisfying one-dish dinner.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Pot Pie Filling

  • 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

For the Biscuits

  • Buttermilk biscuit dough (homemade or refrigerated biscuit dough, or biscuit mix as preferred)
  • Optional: Butter for brushing tops of biscuits before or after baking

Instructions

  1. Prepare the Biscuits: Prepare buttermilk biscuits according to your chosen recipe or package directions, but do not bake yet. Form the biscuits and store them on a plate in the refrigerator while you prepare the pot pie filling. Alternatively, bake them separately on a baking sheet while preparing the filling. When ready to bake with the pot pie, place the unbaked biscuits on top of the filling in the baking dish.
  2. Cook the Chicken: Season both sides of the chicken breasts with salt and pepper. Place them in a medium saucepan with chicken broth. Bring to a gentle simmer with the lid slightly cracked and cook for 15 minutes until cooked through but not boiling rapidly to keep meat tender. Remove the chicken and shred it with forks. Reserve the cooking broth.
  3. Sauté the Vegetables: In a wide 12-inch skillet, melt butter over medium heat. Add diced onions, celery, and carrots and sauté for 5 to 6 minutes until softened. Add minced garlic and the dried herbs (onion powder, thyme, rosemary, sage), stirring to coat and cook an additional minute.
  4. Make the Roux and Sauce: Sprinkle the flour over the vegetables and toss to coat. Cook for about 2 minutes until the raw flour smell dissipates. Gradually add about two-thirds of the reserved chicken broth in small splashes, stirring continuously to incorporate and prevent lumps. Repeat this slow addition with the half and half.
  5. Add Seasonings and Chicken: Stir in the chicken bouillon cube and soy sauce. Add the shredded chicken and mix well to combine. If the gravy is not thick enough, gently bring to a boil then reduce heat to simmer until desired thickness is reached. Optionally add any remaining broth for desired consistency.
  6. Add Peas and Assemble: Stir in the frozen peas and cook until heated through, then remove from heat. Transfer the filling to a lightly greased 8 x 8-inch baking dish if your skillet is not oven safe.
  7. Top with Biscuits and Bake: Place the formed biscuits directly on top of the chicken filling. Bake at 425°F for 15 to 18 minutes until the biscuits are golden and cooked through. Optionally brush with butter and bake at 450°F for an additional 3 to 5 minutes to brown the tops more deeply. For crispier bottoms, bake biscuits separately on a baking sheet and add on top of the filling after baking.

Notes

  • Use small chicken breasts for more even cooking and shredding.
  • Be careful not to boil the chicken broth rapidly to keep chicken tender.
  • You can substitute refrigerated biscuits or biscuit mix for convenience.
  • Adding the biscuits directly on top of the filling infuses them with cozy pot pie flavor and creates an extra comforting texture.
  • Use butter brushing on biscuits before or after baking for extra richness and browning.
  • If you prefer a thicker gravy, allow it to simmer longer until reduced to your liking.
  • This recipe is easily doubled for larger families or leftovers.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/chicken-pot-pie-with-biscuit-topping-recipe/