Chicken Pot Pie with Biscuits is a delicious comfort food dish for the whole family! It can be made using homemade or store-bought biscuits.
Ingredients
2 tiny boneless, skinless chicken breasts (as noted in the notes)
3 cups chicken broth
4 tblsp. melted butter
12 cup finely diced onions
12 cup finely diced celery
12 cup finely diced carrots
2 garlic cloves, minced
Onion Powder, Dry Thyme, and Dry Rosemary (each 12 teaspoon)
14 teaspoon sage powder
a third cup of flour
12 cup sour cream and half-and-half
1 tsp better than bouillon or 1 cube chicken bouillon
1 teaspoon low-sodium soy sauce; you won’t notice it, but it adds depth to the tastes.
1 cup peas, frozen
Instructions:
Biscuits:
Preheat oven to 350°F.
Buttermilk biscuits should be made but not baked. Refrigerate formed biscuits on a dish while preparing the pot pie, then top with formed biscuits when ready to bake. Preheat oven to 425°F and bake for 15-18 minutes. (To brown the top even more, brush with butter and bake at 450° for up to 5 minutes longer.)
You may also make my Cheddar Bay Biscuits: Prepare the dry ingredients ahead of time. Proceed to combining the wet ingredients and making the dough when you’re ready to bake. When ready to bake, place biscuits on top of the skillet. Preheat oven to 450°F and bake for 12-15 minutes.
Biscuits that have been refrigerated can also be utilized. If you’re preparing Bisquick biscuits or using a Biscuit mix, get them ready just before you bake them. For baking time and temperature, consult the box.
While the biscuits may be baked on a baking sheet while the filling is being prepared, baking them on top of the pot pie skillet provides an added degree of warm comfort!
For the Chicken Pot Pie:
In a saucepan, combine the uncooked chicken breast and 3 cups chicken stock, and heat for 15 minutes with the top cracked, until the chicken is cooked through. If you cook the chicken too quickly, it will become tough. Remove the chicken and shred it with forks. Remove the chicken from the soup and set it aside.
Meanwhile, in a broad (12-inch) skillet, melt 4 tablespoons butter over medium heat and sauté onions, celery, and carrots for 4 minutes. Add garlic and ½ tsp. EACH: Onion Powder, Thyme, and Rosemary along with ¼ tsp. ground sage. Cook for 1 minute more after tossing to coat.
Toss in the flour to coat. Cook for 2 minutes, or until raw flour is no longer detectable.
2 cups chicken broth, added in tiny spurts, stirring to combine. Repeat with the half-and-half. If you add the liquid too fast, it can break the roux and affect the gravy’s thickness.
1 tsp soy sauce and chicken bouillon Then toss in the shredded chicken until everything is well combined.
The gravy should be rather thick if the liquid was added gently. Bring to a moderate boil and reduce to a low heat if you want it thicker.
Optional: If wanted, add any leftover chicken broth. During baking, part of it will be absorbed into the bottom of the biscuits. (I normally add a 3/4 cup more.) You can choose between consistency and personal choice.)
Stir in the frozen peas until they are thoroughly combined and heated. Remove the pan from the heat.
If your skillet isn’t oven safe, transfer the contents to a lightly oiled 9 x 13-inch baking dish.
Place the biscuits on top and bake according to the biscuit recipe’s directions, or until brown and firm in the centre. Note: If you want a crispier bottom biscuit, bake the biscuits separately on a baking sheet and then arrange them on the filling.
Optional: Brush butter on top of the biscuits and bake for a further 3-5 minutes at 450° if desired browning.
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