Biscuit Chicken Pot Pie (Printable Version)
Tender chicken and veggies in creamy gravy, baked with fluffy biscuit topping. Easy meal the whole family will love.
# Ingredients:
→ Chicken with broth base
01 -
3 cups chicken broth
02 -
Salt and black pepper as needed
03 -
2 small chicken breasts, no bones or skin
→ Savory filling mix
04 -
½ cup diced carrots
05 -
½ teaspoon ground rosemary
06 -
½ cup diced celery
07 -
2 minced garlic cloves
08 -
4 tablespoons of butter
09 -
1 teaspoon soy sauce, low-sodium
10 -
½ teaspoon dried thyme
11 -
½ teaspoon powdered onion
12 -
¼ teaspoon sage powder
13 -
½ cup finely chopped onions
14 -
1 chicken bouillon cube
15 -
1 cup frozen peas
16 -
⅓ cup plain flour
17 -
½ cup half-and-half cream
→ Topping options
18 -
Unbaked buttermilk biscuits or ready-made refrigerated dough
19 -
Optional: melted butter for finishing touch
# Steps:
01 -
Mix up your biscuit dough and shape them, but skip baking for now. Keep them cool in the fridge while you prep the rest.
02 -
Sprinkle salt and pepper over the chicken, then simmer it in the broth in a mid-sized pot with the lid slightly open. Let it cook about 15 minutes until ready, then shred it apart with forks. Keep the broth for later.
03 -
Melt butter over medium heat in a large oven-friendly pan. Toss in celery, carrots, and onions. Cook for around 5 minutes until softened, then add garlic with the spices and keep cooking for another minute.
04 -
Sprinkle in the flour over the veggies and mix everything up. Stir for 2 minutes to cook away the floury taste.
05 -
Pour about two-thirds of the leftover broth bit by bit, stirring after each splash. Do the same with the cream. Toss in the soy sauce and bouillon until they dissolve.
06 -
Mix the shredded chicken into the gravy and then stir in the peas. Let them warm up. For a looser consistency, pour in some of the extra broth.
07 -
Take the skillet off the heat and place your prepped biscuits over the filling. Bake in the oven at 425°F for about 15-18 minutes until the biscuits turn golden.
08 -
To make the biscuit tops extra pretty, brush on some butter and bake for 3-5 minutes more at 450°F.
# Notes:
01 -
Poaching chicken too fast can make it rubbery. Keep the heat low and steady.
02 -
Pouring in the liquid a little at a time avoids lumps in your sauce.
03 -
Want crispier biscuits? Bake them separately before adding them to the filling.
04 -
If your skillet can’t go in the oven, use a greased baking dish instead.
05 -
Biscuits soak up some gravy while baking, boosting flavor and texture.