Description
A cozy and comforting chicken pot pie topped with flaky biscuits.
Ingredients
Scale
- 2 small boneless skinless chicken breasts
- to taste Salt
- to taste Pepper
- 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 (can sub Worcestershire sauce)
- 1 cup frozen peas
Instructions
- Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake.
- Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)
- Season each side of the chicken with salt and pepper.
- Add the chicken to a medium saucepan along with the chicken broth and bring it to a gentle bubble with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough.
- Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
- Melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
- Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
- Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
- Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
- If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
- Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
- Add the frozen peas and stir to combine and heat through. Remove from heat.
- Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isn’t oven safe.
- Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle.
- Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.
Notes
- You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance.
- When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough.
- Add biscuits to the top of the skillet when ready to bake.
- If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
- You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg