Ah, chicken pot pie. Just saying it brings a warmth to the heart and a craving to the stomach. The mix of tender chicken, savory vegetables, and a flaky biscuit topping creates a cozy, homey feeling that’s hard to resist.
Here’s the inside scoop on how to make this delicious, comforting dish from scratch, including all my tips and tricks learned over many years in the kitchen.
What is Chicken Pot Pie With Biscuits?
For those who may be unfamiliar, chicken pot pie is a classic dish hailing from European origins.
Traditionally, it consists of a flaky pastry crust filled with a rich mixture of chicken, vegetables, and a creamy sauce.
When you add biscuits instead of a traditional pie crust, you create a hearty, rustic version that’s easy to make and serve. This version is ideal for families and gatherings, making it a staple in my household.
Why You’ll Love This Chicken Pot Pie With Biscuits Recipe
Let’s be real for a moment. Why choose this version over any other? The answer lies in its incredible balance of flavors and textures.
Picture this: you scoop into a rich, creamy filling, and then break through the buttery biscuit top. The sweetness of the carrots and the savory notes of thyme bring everything together. And the best part? It’s simple enough for a weeknight meal yet delicious enough for a Sunday dinner.
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The Ingredients
Before diving into the cooking process, let me share what you need to gather for this delightful dish:
- 4 tablespoons unsalted butter
- 2 small boneless, skinless chicken breasts
- ½ cup finely chopped celery
- ½ teaspoon each: onion powder, dried thyme, dried rosemary
- 3 cups low-sodium chicken stock
- 1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
- ½ cup half-and-half cream
- ½ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 teaspoon fresh lemon juice
- ⅓ cup all-purpose flour
- ½ cup finely chopped carrots
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon ground sage
- 1 chicken bouillon cube (optional)
- 1 teaspoon chopped fresh parsley
Step-by-Step Instructions
Cooking is an art, and I love breaking it down into simple steps. Let’s jump right into the cooking process.
Step 1: Prepare the Chicken
Start by cooking the chicken. Heat a skillet over medium heat and add 1 tablespoon of butter. Once melted, place the chicken breasts in the pan. Season them with salt and pepper.
Cook for about 6–7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken and let it rest for a few minutes before shredding it into bite-sized pieces. This process not only adds flavor but also allows for easier assembly later.
Step 2: Cook the Vegetables
In the same skillet, add another tablespoon of butter. Toss in the chopped onions, celery, and carrots. Sauté for around 5 minutes until the vegetables are tender.
Their natural sweetness will add depth to the filling. You’ll want to stir frequently to ensure even cooking.
Once softened, add the minced garlic, onion powder, thyme, rosemary, and sage. The kitchen will start smelling incredible!
Step 3: Create the Sauce
Next, sprinkle the flour over the sautéed veggies. Stir until well-combined, and let it cook for about 1 minute. This helps cook out the raw flour taste.
Gradually pour in the chicken stock while stirring constantly, allowing it to thicken. After a few minutes, add the half-and-half, soy sauce, lemon juice, and some black pepper. If you want a richer flavor, toss in a bouillon cube. Bring it all to a gentle simmer.
Step 4: Combine Chicken and Parsley
Now it’s time to bring everything together! Add the shredded chicken and chopped parsley to your sauce. Stir well until everything is coated.
Taste it! Adjust salt and pepper as needed. The filling should be flavorful and creamy!
Step 5: Preheat the Oven
While your filling is heating up, preheat your oven to 425°F (220°C). This is crucial as you want that biscuit topping to rise and get that golden-brown color.
Step 6: Prepare the Biscuits
In a separate bowl, mix together the biscuit dough. Combine 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt.
Cut in ½ cup butter until crumbly. Add in ¾ cup milk, stirring just until combined. You don’t want to overwork the dough; a few lumps are perfectly fine.
Step 7: Assemble the Pot Pie
In a greased baking dish, pour your chicken and vegetable filling. Spoon the biscuit dough over the top in small dollops. It doesn’t have to be perfect; a rustic look is part of its charm!
Step 8: Bake
Place the dish in the oven and bake for 25–30 minutes or until the biscuits are golden brown and cooked through. The filling will bubble up a bit, and that’s a good sign. Once out of the oven, let it cool for a few minutes before serving.
Tips & Tricks
1. Rotisserie Chicken: Save time by using store-bought rotisserie chicken. It’s already cooked and flavorful!
2. Veggie Variations: Don’t hesitate to get creative with the vegetables. Peas, green beans, or corn could add more texture and flavor.
3. Creaminess: Want even more creaminess? Substitute heavy cream for half-and-half.
4. Herb Boost: Experiment with fresh herbs like tarragon or dill to elevate flavors.
5. Freezing: If you want to prepare this in advance, the filling freezes well. Just wait to add the biscuits until you’re ready to bake it.
Nutrition Information
When it comes to comfort food, we often overlook the nutritional side. Here’s a basic idea per serving:
- Calories: 450
- Protein: 22g
- Carbohydrates: 40g
- Fats: 24g
- Fiber: 3g
Remember, these values fluctuate based on your ingredient choices and portion sizes.
Can I Store Chicken Pot Pie With Biscuits Recipe?
Absolutely! You can store leftover pot pie in the fridge for up to 3 days. Just be sure to cover it tightly. When you’re ready for a second round, reheat it in the oven to keep the biscuits crispy.
What Can I Serve with Chicken Pot Pie With Biscuits Recipe?
Chicken pot pie is a meal on its own, but a few sides can elevate the dining experience:
- Simple Green Salad: A fresh salad with vinaigrette cuts through the richness.
- Mashed Potatoes: Because more comfort food is never a bad idea.
- Steamed Green Beans: Adds a colorful, crunchy contrast.
- Cranberry Sauce: The acidity complements the savory filling.
- Bread Rolls: Perfect for sopping up any leftover sauce.
Variations
Now, here are some variations on this beloved recipe that you’ll want to try out:
- Buffalo Chicken: Add buffalo sauce to the filling for a spicy kick. Top with crumbled blue cheese just before serving.
- Vegetarian Delight: Replace chicken with chickpeas or hearty veggies like mushrooms and zucchini. Use vegetable stock for a delicious meat-free option.
- Cheesy Chicken Pot Pie: Stir in shredded cheese into your filling before baking. Cheddar or Gruyère adds that gooey goodness.
- Mushroom & Spinach: Add sautéed mushrooms and baby spinach for a twist. The earthiness complements the sauce wonderfully.
- Herbed Biscuit Topping: Mix in chopped fresh herbs like chives or parsley into the biscuit dough for an extra flavor punch.
Chicken Pot Pie With Biscuits Recipe
Equipment
- bowl
Ingredients
- 4 tablespoons unsalted butter
- 2 small boneless skinless chicken breasts
- ½ cup finely chopped celery
- ½ teaspoon each: onion powder dried thyme, dried rosemary
- 3 cups low-sodium chicken stock
- 1 teaspoon low-sodium soy sauce or Worcestershire sauce
- ½ cup half-and-half cream
- ½ cup finely chopped yellow onion
- 2 cloves garlic minced
- 1 teaspoon fresh lemon juice
- ⅓ cup all-purpose flour
- ½ cup finely chopped carrots
- Salt and freshly ground black pepper to taste
- ¼ teaspoon ground sage
- 1 chicken bouillon cube optional
- 1 teaspoon chopped fresh parsley
Instructions
Step 1: Prepare the Chicken
- Start by cooking the chicken. Heat a skillet over medium heat and add 1 tablespoon of butter. Once melted, place the chicken breasts in the pan. Season them with salt and pepper.
- Cook for about 6–7 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken and let it rest for a few minutes before shredding it into bite-sized pieces. This process not only adds flavor but also allows for easier assembly later.
Step 2: Cook the Vegetables
- In the same skillet, add another tablespoon of butter. Toss in the chopped onions, celery, and carrots. Sauté for around 5 minutes until the vegetables are tender.
- Their natural sweetness will add depth to the filling. You’ll want to stir frequently to ensure even cooking.
- Once softened, add the minced garlic, onion powder, thyme, rosemary, and sage. The kitchen will start smelling incredible!
Step 3: Create the Sauce
- Next, sprinkle the flour over the sautéed veggies. Stir until well-combined, and let it cook for about 1 minute. This helps cook out the raw flour taste.
- Gradually pour in the chicken stock while stirring constantly, allowing it to thicken. After a few minutes, add the half-and-half, soy sauce, lemon juice, and some black pepper. If you want a richer flavor, toss in a bouillon cube. Bring it all to a gentle simmer.
Step 4: Combine Chicken and Parsley
- Now it’s time to bring everything together! Add the shredded chicken and chopped parsley to your sauce. Stir well until everything is coated.
- Taste it! Adjust salt and pepper as needed. The filling should be flavorful and creamy!
Step 5: Preheat the Oven
- While your filling is heating up, preheat your oven to 425°F (220°C). This is crucial as you want that biscuit topping to rise and get that golden-brown color.
Step 6: Prepare the Biscuits
- In a separate bowl, mix together the biscuit dough. Combine 2 cups flour, 1 tablespoon baking powder, and ½ teaspoon salt.
- Cut in ½ cup butter until crumbly. Add in ¾ cup milk, stirring just until combined. You don’t want to overwork the dough; a few lumps are perfectly fine.
Step 7: Assemble the Pot Pie
- In a greased baking dish, pour your chicken and vegetable filling. Spoon the biscuit dough over the top in small dollops. It doesn’t have to be perfect; a rustic look is part of its charm!
Step 8: Bake
- Place the dish in the oven and bake for 25–30 minutes or until the biscuits are golden brown and cooked through. The filling will bubble up a bit, and that’s a good sign. Once out of the oven, let it cool for a few minutes before serving.
Notes
- Rotisserie Chicken: Save time by using store-bought rotisserie chicken. It’s already cooked and flavorful!
- Veggie Variations: Don’t hesitate to get creative with the vegetables. Peas, green beans, or corn could add more texture and flavor.
- Creaminess: Want even more creaminess? Substitute heavy cream for half-and-half.
- Herb Boost: Experiment with fresh herbs like tarragon or dill to elevate flavors.
- Freezing: If you want to prepare this in advance, the filling freezes well. Just wait to add the biscuits until you’re ready to bake it.
Frequently Asked Questions
1. Can I make this recipe in advance?
Yes, you can prepare the filling up to a day in advance. Store it in the fridge, and prepare the biscuits just before baking.
2. Can I use frozen vegetables?
Absolutely! Frozen peas and carrots make great additions. Just add them directly to the filling, adjusting the cooking time as needed.
3. Why is my filling too thin?
If your filling turns out too thin, you can thicken it by simmering it longer. If it is very thin, a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) can work wonders.
4. Can this recipe feed a crowd?
Yes! Simply double the recipe and use a larger baking dish. It’s perfect for family gatherings or potlucks.
5. Can I substitute the biscuits?
You can use store-bought biscuit dough to save time or even puff pastry if you’re feeling fancy. Just adjust the cooking time based on what you use.
Conclusion
At the end of the day, chicken pot pie with biscuits is more than just a dish; it’s a hug on a plate, a warm remembrance of family dinners and cozy nights in.
Whether you’re hosting friends or treating yourself after a long day, this recipe is sure to make your heart sing. So roll up those sleeves, gather your ingredients, and embark on this culinary adventure. Your taste buds will thank you!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more