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Golden brown buttermilk biscuits on top of creamy chicken pot pie filling with tender chicken pieces, bright green peas, orange carrots, and fresh herbs in black cast iron skillet

Chicken Pot Pie with Biscuits Recipe

4 from 1 vote
Aliana Recipes
This comforting chicken pot pie with fluffy buttermilk biscuits transforms simple ingredients into pure comfort food magic. Tender chicken, creamy vegetables, and golden biscuits create the perfect family dinner that brings everyone to the table.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings:6
Course:Dinner, Main Course
Cuisine:American
Calories:425kcal
Cost:$12.75
Ingredients Equipment Method Nutrition Notes

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
  • ⅓ cup flour
  • ½ cup half and half
  • 1 chicken bouillon cube
  • 1 teaspoon low sodium soy sauce can substitute Worcestershire sauce
  • 1 cup frozen peas
  • buttermilk biscuits prepared but unbaked

Equipment

  • 1 12-inch wide skillet or pan For sautéing vegetables and making filling
  • 1 Medium saucepan To cook chicken in broth
  • 1 8x8 inch baking dish For baking the pot pie
  • 2 Forks To shred cooked chicken

Method
 

  1. Make your buttermilk biscuits but don't bake them yet. Store the formed biscuits on a plate in the fridge while you prepare the pot pie filling.
  2. Season chicken breasts with salt and pepper. Add to a medium saucepan with chicken broth and simmer gently with lid cracked for 15 minutes until cooked through. Remove chicken and shred with forks, reserving the flavorful broth.
  3. Melt butter in a wide 12-inch pan over medium heat. Sauté onions, celery, and carrots for 5-6 minutes until softened. Add garlic and seasonings, cooking for 1 more minute.
  4. Add flour and toss to coat vegetables. Cook for 2 minutes until raw flour smell disappears. Slowly add ⅔ of the reserved chicken broth in small splashes, stirring constantly to prevent lumps.
  5. Add half and half, chicken bouillon, soy sauce, and shredded chicken. Stir in frozen peas and heat through. Remove from heat and transfer to greased 8x8 baking dish if needed.
  6. Place prepared biscuits on top of filling. Bake at 425°F for 15-18 minutes until biscuits are golden brown and cooked through in the center.

Nutrition

Serving: 250gCalories: 425kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 780mgPotassium: 465mgFiber: 3gSugar: 6gVitamin A: 8500IUVitamin C: 15mgCalcium: 180mgIron: 2.8mg

Notes

The secret to perfect chicken pot pie with biscuits is patience with the gravy and gentle cooking for tender chicken. This tastes even better the next day when all those comforting flavors have melded together beautifully.