Chicken Pot Pie with Biscuits



Chicken Pot Pie with biscuits is the ultimate comfort food! It’s easy to make in a skillet, top with biscuits, and bake in the oven. It’s made from scratch and full of comforting flavor. Make it with homemade or refrigerated biscuits.


  • 2 small boneless skinless chicken breasts
  • 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 or 1 tsp better than bouillon
  • 1 teaspoon low sodium soy sauce, you can’t taste it, but it enhances the flavors
  • 1 cup frozen peas


For the Chicken Pot Pie

  • Add the uncooked chicken breast and chicken broth to a pot and let it bubble gently with the lid cracked for 15 minutes, until cooked through. Don’t boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
  • Meanwhile, melt butter in a wide (12-inch) 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. Cook for 2 minutes or until you can no longer smell raw flour.
  • Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner. Adding the liquid too quickly will break the roux and interfere with the thickness of the gravy.
  • Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
  • If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
  • Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
  • Add the frozen peas and stir to combine and heat through. Remove from heat.
  • Transfer filling to a lightly greased 9×13-inch baking dish if your skillet isn’t oven safe.
  • Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.

Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.




Chicken Pot Pie with Biscuits


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