Make this with my homemade Buttermilk Biscuits or Cheddar Bay Biscuits.
Chicken Pot Pie with Biscuits
This meal is the definition of comfort food, you will definitely savor every bite of this. The thick and flavorful filling is filled with creamy chicken gravy, vegetables, and juicy chicken. There are tons of biscuit options for this recipe, although I recommend making my buttermilk biscuits for this meal. (You don’t even need buttermilk and they’re so easy to make!) Let’s get into all the info you need!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook chicken by bubbling it gently in chicken broth. Remove the chicken, shred, and set aside. Reserve broth that the chicken cooked in.
Meanwhile, sauté onions, carrots, and celery in butter until softened. Add garlic, onion powder, thyme, rosemary, and sage and cook for 1 minute. Add flour and cook for 2 minutes, until you can no longer smell flour. Add the reserved chicken broth in small splashes at a time, stirring to incorporate.
Slowly add the half and half (cream can also be used). Add 1 chicken bouillon and soy sauce. (You can’t taste the soy sauce, it adds umami and enhances the other flavors.) The base should be nice and thick. If a thicker consistency is desired, bring to a boil and reduce to a simmer. Add the chicken and peas and heat through.
Transfer filling to a lightly greased 9 x 13-inch baking dish if your skillet isn’t oven safe. Top with unbaked biscuits and bake according to biscuit recipe instructions. Serve! Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
Biscuit Options
I love to make this with my homemade buttermilk biscuits. (The recipe also outlines some easy buttermilk substitution options.) You can form these ahead of time and refrigerate for up to 2 days until ready to add them to bake them on top of the filling at 425° for 15-18 minutes. My Cheddar Bay Biscuit recipe is also perfect with this. You can combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add them to the skillet and bake per biscuit recipe instructions. Refrigerated biscuits (such as Pillsbury/Grands) may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature. You can 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! OR: Skip the biscuits and top this with mashed potatoes instead! Check out my Chicken Shepherd’s Pie recipe!
Make-Ahead Method
The filling can be prepared 2 days ahead of time. Let it cool and store in an airtight container in the refrigerator. Buttermilk biscuits can also be prepared and stored (unbaked) in the fridge for 2 days. When ready to bake, heat the filling in a skillet until warmed through. Add splashes of milk to thin it out if needed. Then top with biscuits and bake as outlined.
Pro Tips
Although cooked chicken may be used for this recipe, cooking chicken breast/thighs in the chicken broth itself is a great way to add homemade flavor to the base. The remaining broth is then saved and added to the pot where it’s seasoned and thickened into a flavorful chicken gravy. Heavy cream may be used instead of half and half. Milk may also be used but it won’t be quite as thick/creamy. 1 tsp. soy sauce is used in this recipe to add umami and enhance the other flavors. You won’t be able to taste it outright but it makes a big difference in taste. Worcestershire sauce can also be used. Diced potatoes can be added when the chicken broth is added, dice them into small pieces so that they don’t take long to cook through. Be sure to try my classic Chicken Pot Pie recipe next! This recipe is in The Cozy Cookbook on page 120!
Reheating
This filling is best reheated in a skillet. Add a splash of milk to thin out the broth if desired. The biscuits can be reheated in a 350° oven for 5-7 minutes or in the microwave for 10-15 seconds.
Storage
The biscuits can be removed and stored separately from the filling. Store each in an airtight container. Refrigerate for 3-5 days or freeze for up to 3 months. Refrigerated biscuits retain more moisture and therefore taste better when reheated (vs. storing at room temperature).
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3.5-quart Enamel Cast Iron Braiser– This is what I use for this recipe and is what is pictured in this post. 14-inch nonstick pan. -The also the perfect size for this recipe and is oven safe. 9 x 13 inch casserole dish– An alternative baking vessel. Pastry Cutter & Biscuit Cutter
