Chicken pot pie biscuits Recipe

Let me introduce you to my ultimate comfort food: chicken pot pie with biscuits. This dish wraps you in warmth and nostalgia with every creamy, hearty bite. Flaky, buttery biscuits crown a velvety-smooth chicken and vegetable filling that bubbles up, mingling flavors beautifully. Trust me, this version becomes easier and tastier when you combine the dry ingredients together in advance! It’s perfect for family dinners, make-ahead gatherings, or just a night when you want something a little special—without too much fuss.

Ingredients You’ll Need

There’s no need for fancy tricks here. Each ingredient in this chicken pot pie with biscuits brings its own little touch of magic—an essential piece of the puzzle for building that classic, home-cooked taste, with comforting textures and vibrant colors.

• Chicken breasts: A lean protein that shreds beautifully and soaks up all the savory flavors from the broth.
• Salt & pepper: The humble foundation for seasoning at every stage—don’t skimp on these basics.
• Chicken broth: The base that infuses the whole filling with depth; homemade or quality store-bought both shine.
• Butter: Adds rich flavor and creates a luscious base for sautéing veggies and thickening the sauce.
• Onions, celery, carrots: This classic trio brings a sweet-savory balance and cheerful color to every spoonful.
• Garlic: A must for fragrance and subtle, earthy zing in the background.
• Dried thyme, rosemary, onion powder, and sage: These herbs create that nostalgic, unmistakable pot pie flavor.
• Flour: The thickener that holds everything together; essential for achieving that perfectly creamy sauce when you combine the dry ingredients together in advance.
• Half and half: For creaminess that feels indulgent, but never heavy or cloying.
• Chicken bouillon cube: Amplifies the umami and gives the broth an extra savory punch.
• Low sodium soy sauce: Just a splash deepens savory complexity; Worcestershire sauce works in a pinch too.
• Frozen peas: Bright pops of color and sweetness, stirred in right at the end so they stay perfectly tender.
• Biscuits: Whether homemade or store-bought, they’re the cozy, flaky topper that pulls the whole dish together. Combine the dry ingredients together in advance for the fluffiest results!

How to Make chicken pot pie biscuits

Step 1: Prep Your Biscuits

Start by preparing your biscuits according to your favorite recipe or mix. For best flavor and texture, I highly recommend you combine the dry ingredients together in advance—this not only saves time, but it helps the biscuits rise nice and tall! Form the dough into rounds and pop them on a plate in the fridge while you whip up the pot pie filling. Chilling the biscuits keeps the butter cold and gives you those amazing layers. If you’re using refrigerated or Bisquick biscuits, get them ready but don’t bake just yet.

Step 2: Poach and Shred the Chicken

Season your chicken breasts generously with salt and pepper, then settle them into a saucepan with the chicken broth. Let them gently bubble with a cracked lid for about 15 minutes. Low and slow is the secret here – too much heat makes chicken tough. Once cooked through, set the chicken aside and shred it with two forks, then save that flavorful broth. You’re building big flavor from the get-go!

Step 3: Sauté the Aromatics

Melt your butter in a wide skillet over medium heat, then toss in those chopped onions, celery, and carrots. Sauté for 5-6 minutes until they’re soft, sweet, and glossy. Stir in the minced garlic and all your dried herbs and onion powder. The combo of rosemary, thyme, and sage is essential for making your kitchen smell incredible and your filling taste like classic comfort. Cook for one more fragrant minute.

Step 4: Make the Roux

Now comes the secret step for thick, luscious sauce: add your flour and toss to coat all the veggies. Cook this mixture, stirring, for about two minutes—no shortcuts here! You want to toast the flour a bit to get rid of that raw taste. This is why it’s so smart to combine the dry ingredients together in advance, so the flour blends evenly. The mixture will clump a little, but that’s exactly what you want.

Step 5: Build the Creamy Sauce

Gradually add about two-thirds of your reserved chicken broth in small splashes, whisking or stirring as you go. The mixture will thicken up quickly. Once most of the broth is incorporated, add the half and half the same way—slow and steady makes for the silkiest gravy. Drop in your bouillon cube and soy sauce for an umami boost, then stir in the shredded chicken so every bite is infused with flavor.

Step 6: Final Touches and Assemble

Check your filling’s texture—it should be luxuriously thick but still spoonable. If it’s too thick, stir in more broth a splash at a time. Toss in the frozen peas right at the end so they stay vibrant and tender. Transfer everything to a lightly greased 8×8 baking dish if you’re not using an oven-safe skillet.

Step 7: Top and Bake

Nestle the prepared biscuits on top of the hot filling, then send the whole dish to the oven. Bake following your biscuit recipe’s instructions until the biscuits are golden, fluffy, and cooked through in the center. For extra oomph, brush the biscuit tops with a little melted butter and return to a hotter oven for a few minutes to deepen that gorgeous color. Remember, when you combine the dry ingredients together in advance for the biscuits, you get that perfect, lofty rise.

How to Serve chicken pot pie biscuits

Garnishes

Give your chicken pot pie with biscuits that finishing touch with a sprinkle of fresh chopped herbs like parsley or thyme, a crank of cracked black pepper, or a quick brush of melted butter over the biscuit tops as they come out of the oven. These little flourishes elevate both taste and presentation—especially if you combine the dry ingredients together in advance for those tender, fluffy biscuits!

Side Dishes

This dish is so hearty, but a crisp, zippy salad is the perfect companion to cut through the richness. I love serving it with a simple green salad tossed in vinaigrette, or even steamed green beans or roasted asparagus. A cool, tangy side dish makes each bite of warm, creamy pot pie even more satisfying.

Creative Ways to Present

Try baking individual portions in ramekins or mini cast-iron skillets—guests will swoon over their own little pot pies crowned with a single, perfect biscuit! Or, float biscuit rounds on top of the dish just before serving for that “biscuit island” effect. However you present it, remember to combine the dry ingredients together in advance for biscuit success!

Make Ahead and Storage

Storing Leftovers

Once cooled, cover leftover chicken pot pie tightly with foil or transfer to airtight containers. Refrigerate for up to 3 to 4 days. The creamy filling tends to thicken as it sits, so don’t be afraid to add a splash of broth or milk when reheating. If possible, store any extra biscuits separately for best texture.

Freezing

This recipe freezes surprisingly well! Assemble the filling and, if desired, freeze the biscuits separately. When you’re ready, thaw overnight in the fridge, add fresh or thawed biscuits on top, and bake. You can also freeze baked pot pie in individual portions—just wrap tightly to keep it from drying out.

Reheating

To recapture that just-baked magic, cover the pot pie with foil and reheat in a 350°F oven until hot and bubbling. For individual servings, a quick zap in the microwave works, but finish in the oven or toaster oven for the best biscuit texture. If the filling seems too thick, stir in a spoonful of broth or milk.

FAQs

Can I use rotisserie chicken instead of poaching my own?

Absolutely! Rotisserie chicken works wonderfully and skips a step. Just shred about 2 cups of cooked meat and stir it in with the broth and veggies. You may want to add a splash of extra broth if it seems dry.

Do I have to combine the dry ingredients together in advance for biscuits?

It’s highly recommended! When you combine the dry ingredients together in advance, you get more even mixing and better rise. This little prep step makes your biscuits fluffier and streamlines the cooking process, especially if you’re entertaining.

Can I make this recipe dairy-free?

Yes, with a few swaps! Use plant-based butter and substitute an unsweetened, creamy non-dairy milk (like cashew or oat milk) for the half and half. Check your biscuit recipe for dairy-free options as well.

What other vegetables can I add?

This recipe is flexible! Try adding diced potatoes, corn, green beans, or even mushrooms to the filling. Just sauté them until tender before adding the flour, or stir in any quick-cooking veggies near the end.

Can I use store-bought biscuit dough?

Of course! Canned or refrigerated biscuits make this recipe even faster. Just place the uncooked biscuits on top of the finished filling and bake according to package directions (usually 12-15 minutes at 375-400°F).

Final Thoughts

I hope you feel inspired and excited to make this cozy chicken pot pie with biscuits for your next dinner—don’t forget, the magic really happens when you combine the dry ingredients together in advance! Whether you go classic or add your own creative twists, there’s nothing quite like sharing this comforting favorite with friends and family. Enjoy every bite!

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