Chicken Pot Pie with Biscuits is a comforting and timeless dish that many families cherish. This savory meal combines tender chunks of chicken with a rich, creamy sauce, all encased in flaky biscuits that add a delightful texture. Perfect for a cozy dinner, this recipe is sure to please everyone at the table.
Ingredients
- 2 small boneless skinless chicken breasts (approximately 250g), Salt/pepper (to taste)
- 3 cups chicken broth (720ml)
- 4 Tablespoons butter (55g)
- ½ cup onions, finely diced (75g)
- ½ cup celery, finely diced (75g)
- ½ cup carrots, finely diced (75g)
- 2 cloves garlic, minced
- ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
- ¼ teaspoon ground sage
- 1/3 cup flour (40g)
- ½ cup half and half (120ml)
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce (5ml) (can sub Worcestershire sauce)
- 1 cup frozen peas (150g)
Directions
For the Biscuits
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare Biscuit Dough: In a large bowl, mix 1 cup of flour (120g), 1 tablespoon of baking powder, ½ teaspoon of salt, and ½ cup of milk (120ml) until just combined. Add 4 tablespoons of cold butter (55g) and mix until crumbly.
- Shape Biscuits: Use a cookie scoop or your hands to form the dough into balls and place them on a baking sheet lined with parchment paper.
- Bake the Biscuits: Bake in the preheated oven for 12-15 minutes or until golden brown.
For the Chicken Pot Pie
- Cook the Chicken: In a large pot, bring 3 cups of chicken broth (720ml) to a boil. Add the chicken breasts and cook for 15-20 minutes until fully cooked. Remove from the pot and shred the chicken. Reserve the broth.
- Sauté Vegetables: In the same pot, melt 4 tablespoons of butter (55g) over medium heat. Add ½ cup of onions (75g), ½ cup of celery (75g), and ½ cup of carrots (75g). Sauté for about 5 minutes until the vegetables are tender. Stir in 2 cloves of minced garlic and cook for another minute.
- Make the Sauce: Sprinkle in 1/3 cup of flour (40g) and stir constantly for about 2 minutes. Gradually whisk in the reserved chicken broth and ½ cup of half and half (120ml). Add the chicken bouillon cube, 1 teaspoon of soy sauce (5ml), and spices (½ teaspoon onion powder, ½ teaspoon thyme, ½ teaspoon rosemary, ¼ teaspoon sage). Cook until the sauce thickens.
- Combine Chicken and Peas: Stir in the shredded chicken and 1 cup of frozen peas (150g). Add salt and pepper to taste.
- Assemble and Bake: Pour the chicken mixture into a large baking dish. Top with the prepared biscuits and bake at 425°F (220°C) for 25-30 minutes until the biscuits are golden and the filling is bubbling.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Nutrition Info (per serving): Approximately 400 calories, 20g fat, 30g carbs, 25g protein.
How to Serve
Serve Chicken Pot Pie with Biscuits warm from the oven alongside a simple green salad for a complete meal. The flaky biscuits provide the perfect accompaniment to the creamy filling, making each bite comforting and satisfying. Drizzle with a bit of hot sauce or serve with a side of cranberry sauce for added flavor.
FAQs
1. Can I use rotisserie chicken instead of fresh chicken breasts?
Absolutely! Using rotisserie chicken can save time and add extra flavor to your pot pie.
2. What vegetables can I substitute?
Feel free to use any vegetables you enjoy, such as green beans, corn, or even diced potatoes.
3. Can this dish be frozen for later?
Yes, Chicken Pot Pie can be frozen before or after baking. Just ensure it’s tightly covered. Thaw in the refrigerator before reheating.