This Chicken Pot Pie with Biscuits is one-pan comfort food perfection.
I love the biscuit variation. Pie crusts are finicky and difficult to make, and with chicken pot pie the crust inevitably gets super soggy. Plus, the ratio is all wrong: a bunch of crust on the edge with no filling, and soggy, thin crust everywhere else. With biscuits, you get flaky, buttery comfort with every bite. Or you can eat all the filling and save the biscuit for last. Whatever floats your boat.
You can choose your level of “sogginess” by either baking the biscuits atop your pot pie filling or baking them separately and serving them together. It’s truly the best of both worlds. I like to bake as many as I know we’ll eat that night directly on top of the filling. It adds an extra level of cozy comfort. I bake the rest separately on a baking sheet and we have them for breakfast the next morning.
More than Just Comfort Food
This dish isn’t just about deliciousness, although it certainly delivers on that front. It is packed full of good for you veggies and lean protein. Chicken broth, especially homemade is incredibly nutrient dense. So you can indulge in this comforting dish without guilt!
What You’ll Need:
Chicken Pot Pie
- 2 chicken breasts
- 3 cups chicken broth
- 4 Tablespoons butter
- 1 onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- Seasonings: Salt, Onion Powder, Thyme, Rosemary, Sage, Pepper
- 1/3 cup flour
- ½ cup heavy cream
- 1 cup frozen peas
Biscuits
I use two different recipes, depending on whether I have sourdough discard on hand. You can use your own favourite biscuit recipe, or even store bought biscuits. For sourdough: Damn Delicious. Otherwise: Sugar Spun Run
Generally speaking, you’ll need
- Butter
- Milk or buttermilk
- Flour
- Salt
- Baking powder
Tips for Success
- Tender Chicken: For tender chicken, ensure your broth never comes to a boil.
- Don’t Skip the Deglazing: Deglazing the pan with white wine adds a depth of flavor to the sauce. The alcohol cooks off while simultaneously releasing any bits of food stuck to the bottom of the pan.
- Easy Shredding: Once fully cooked, throw your chicken breast into a stand mixer fitted with the paddle attachment and spin on low speed. It will shred the chicken effortlessly!
- Make it in an oven safe skillet: Cooking everything in the same skillet you serve it in not only reduces dishes, it allows you to keep all the delicious flavours you’ve built. Transferring to a baking dish you will lose some of that.
So ditch the delivery menus and whip up a batch of this Chicken Pot Pie with Biscuits. It’s a delicious twist on a classic that’s sure to become a family favorite.
Chicken Pot Pie with Biscuits
Ingredients
Chicken Pot Pie
- 2 chicken breasts
- 3 cups chicken broth
- 4 Tablespoons butter
- 1 onion diced
- 2 stalks celery diced
- 2 carrots diced
- 2 cloves garlic minced
- Seasonings: Salt Onion Powder, Thyme, Rosemary, Sage, Pepper
- 1/3 cup flour
- ½ cup heavy cream
- 1 cup frozen peas
Biscuits
- *see notes
Instructions
- Choose your biscuit recipe, prepare them as directed and store them in the fridge until you’re ready to bake.
- Add chicken and chicken broth to a large pot over medium heat. Cover, leaving the lid cracked. Keep an eye on it and make sure it doesn’t boil. Boiling will make the chicken tough. Simmer for 15-20 minutes, until chicken is fully cooked. Remove from heat.
- Remove the cooked chicken breasts from the broth, reserving the broth for later. Shred the chicken. I love to use my stand mixer for this. Use the paddle attachment on low speed to effortlessly shred chicken.
- Meanwhile, prepare your produce. Dice your onion, celery and carrots. Mince the garlic. Heat a large, oven safe pan over medium heat. Add a drizzle of olive oil. Once hot, add onion, celery and carrots. Saute for 5 minutes, or until onion turns translucent. Add minced garlic and seasonings, toasting until fragrant (about 30 seconds).
- Stir in flour and cook until you can’t smell raw flour, about 2 minutes.
- Slowly add in the chicken broth you used to cook the chicken. If you want a very thick filling, only use 2 cups. If you add it all at once, you will break the roux and have a thin, watery filling. Add about a ½ cup at a time, stirring and cooking until incorporated after each addition.
- Slowly add the heavy cream in the same manner.
- Stir in the shredded chicken. This tends to absorb much of the liquid in the broth. If you'd like, feel free to add the rest of the chicken broth and continue cooking and stirring for an additional two minutes.
- Stir in the frozen peas and remove from heat.
- Top with biscuits and transfer to the oven*. If you’re baking the biscuits separately, cover the filling with foil or a lid before placing in the oven.
- Bake according to biscuit recipe instructions.
Notes
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