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

Biscuit recipe:

Sourdough: https://damndelicious.net/2020/07/24/sourdough-biscuits/

Regular: https://sugarspunrun.com/easy-homemade-biscuits/

*You may 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! I usually bake a couple on top of the chicken pot pie, and the rest on a baking sheet to have for breakfast and leftovers, so they don't get soggy.

*Alternatively, use store bought refrigerated biscuits to save time. However, I promise homemade biscuits are worth the effort. If you’ve never made them, please try it at least once.