Can I use store-bought biscuits instead of homemade?

Yes, store-bought biscuits work well for convenience. Pillsbury Grands or any refrigerated biscuit dough can be placed on top before baking. If you prefer a crispier bottom, bake the biscuits separately and place them on the filling before serving.

How do I know when the chicken is fully cooked?

Chicken is done when it reaches an internal temperature of 165°F (75°C). If you don't have a thermometer, cut into the thickest part—if the juices run clear and there's no pink, it's ready.

Can I make this dish ahead of time?

Yes! The filling can be made up to two days in advance and stored in an airtight container in the fridge. When ready to serve, reheat the filling on the stovetop, add biscuits, and bake.

Chicken Pot Pie with Biscuits

Description

This easy chicken pot pie with biscuits is a creamy, comforting dish filled with tender chicken, vegetables, and a rich, flavorful sauce. Instead of a traditional pie crust, golden, buttery biscuits top this cozy one-skillet meal, making it perfect for a quick and satisfying dinner.

Ingredients

Scale

2 small boneless, skinless chicken breasts
Salt and 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 onion powder
½ teaspoon dried thyme
½ teaspoon dried rosemary
¼ teaspoon ground sage
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
1 cup frozen peas
For the Biscuits
Homemade buttermilk biscuits, store-bought biscuits, or Bisquick mix

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Instructions

Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper. In a medium saucepan, bring the chicken broth to a gentle simmer. Add the chicken and cook with the lid slightly ajar for about 15 minutes, until fully cooked. Remove the chicken, shred it with two forks, and set it aside. Reserve the broth for later.
Sauté the Vegetables: In a large, oven-safe skillet, melt butter over medium heat. Add the onions, celery, and carrots, cooking for 5-6 minutes until softened. Stir in the garlic, onion powder, thyme, rosemary, and sage, cooking for another minute to enhance the flavors.
Make the Sauce: Sprinkle the flour over the vegetables and stir continuously for about 2 minutes, cooking out the raw flour taste. Slowly pour in the reserved chicken broth, stirring constantly to prevent lumps. Gradually add the half and half, allowing the mixture to thicken into a rich sauce. Stir in the chicken bouillon cube and soy sauce for added depth of flavor.
Add the Chicken and Peas: Return the shredded chicken to the skillet and stir to coat it in the creamy sauce. Add the frozen peas and mix well, allowing them to heat through. If the sauce becomes too thick, add a splash of broth or milk to loosen it.
Top with Biscuits: If using homemade biscuits, prepare the dough but do not bake. Arrange the biscuits on top of the skillet. If your skillet is not oven-safe, transfer the filling to a greased 8×8-inch baking dish before adding the biscuits.
Bake: Preheat the oven to 425°F. Bake for 15-18 minutes until the biscuits are golden brown and fully cooked through. For extra crispiness, brush the tops with melted butter and bake for an additional 3-5 minutes at 450°F.

Notes

For a vegetarian version, substitute the chicken with mushrooms or chickpeas.
For a gluten-free dish, use a gluten-free flour blend and gluten-free biscuit mix.
To save time, use rotisserie chicken instead of cooking raw chicken.
The biscuits can be baked separately for a crispier texture.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop & Oven
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 301 kcal
Sugar: 4g
Sodium: 890mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 20g
Fiber: 3g
Protein: 17g
Cholesterol: 77mg