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Chicken pot pie chicken Recipe

Combine the dry ingredients together in advance Recipe
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★★★★★

5.3 from 20 reviews

A comforting Chicken Pot Pie with Biscuits recipe that is perfect for a cozy family dinner. Tender chicken and a medley of vegetables in a creamy sauce, topped with fluffy biscuits.

Ingredients

Scale

For the Biscuits

  • Buttermilk biscuits, prepared but unbaked
  • Butter, for brushing (optional)

For the Chicken Pot Pie

  • 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
  • 1 cup frozen peas

Instructions

  1. For the Biscuits

    Prepare buttermilk biscuits but do not bake. Store formed biscuits in the fridge while preparing the pot pie. Add biscuits to the top before baking. Bake at 425°F for 15-18 minutes. For extra browning, brush with butter and bake at 450°F for 5 more minutes.

  2. For the Chicken Pot Pie

    Season and cook chicken in broth. Shred chicken when cooked. In a pan, sauté onions, celery, carrots, and garlic. Add seasonings and flour, then gradually add broth and half and half. Stir in bouillon, soy sauce, chicken, and peas. Simmer until thick. Transfer to baking dish, top with biscuits, and bake until golden.

Notes

  • For a shortcut, refrigerated biscuits can be used.
  • Biscuits can be baked separately for a crispier texture.
  • Extra butter can be brushed on top of biscuits for additional browning.

Nutrition

Keywords: Chicken Pot Pie, Biscuits, Comfort Food, Family Dinner

Find it online: https://kitchenbyclara.com/chicken-pot-pie-biscuits-recipe/