Description
A comforting chicken pot pie topped with buttery biscuits to create the ultimate cozy dish.
Ingredients
Scale
- 2 small boneless skinless chicken breasts
- Salt/pepper (to taste)
- 3 cups chicken broth
- 4 Tablespoons butter
- ½ cup onions (finely diced)
- ½ cup celery (finely diced)
- ½ cup carrots (finely diced)
- 2 cloves garlic (minced)
- ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
- ¼ teaspoon ground sage
- 1/3 cup flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce (can sub Worcestershire sauce)
- 1 cup frozen peas
Instructions
- Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake.
- Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)
- You may also use Cheddar Bay Biscuits: Combine the dry ingredients together in advance. When ready to bake, mix the wet ingredients and form the dough. Add biscuits to the top of the skillet and bake at 450° for 12-15 minutes.
- If using Bisquick or a Biscuit mix: Prepare JUST before baking.
- You may also bake the biscuits on a baking sheet while preparing the filling, but baking them on top of the skillet adds an extra level of cozy comfort.
- Season chicken with salt and pepper. Add to a medium saucepan with chicken broth and bring to a gentle bubble with the lid cracked for 15 minutes to cook through. Remove chicken and shred. Reserve the broth.
- Melt butter in a wide pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings, toss to coat, and cook for 1 more minute.
- Add flour and toss to coat, cooking for 2 minutes or until raw flour smell disappears.
- Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add half and half similarly.
- Add chicken bouillon and soy sauce, then the shredded chicken and stir to combine. For thicker gravy, bring to a gentle boil and reduce to a simmer.
- Optional: Add the remaining 1/3 chicken broth as desired.
- Add frozen peas and stir to combine and heat through. Remove from heat.
- Transfer filling to a lightly greased 8 x 8-inch baking dish if skillet isn’t oven safe.
- Add biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle.
- Optional: Brush butter on top of the biscuits and bake at 450° for 3-5 more minutes for additional browning.
Notes
- You can adjust seasoning based on preference.
- For extra flavor, consider adding herbs or spices of your choice.
- If you like a deeper flavor, use homemade chicken broth.
- Leftovers can be stored in the fridge and reheated.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg