Chicken Pot Pie with Biscuits is the ultimate comfort food, combining a creamy chicken gravy, tender vegetables, and juicy chicken all in one cozy dish. This easy skillet recipe is topped with fluffy biscuits and baked to golden perfection in the oven.
Whether you use homemade biscuits or store-bought for a quicker option, every bite is packed with rich, comforting flavor. It’s a from-scratch meal that’s perfect for weeknight dinners, family gatherings, or whenever you need a hearty and satisfying dish!
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
Ingredients
Chicken Pot Pie:
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2 small boneless skinless chicken breasts, see notes
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Salt/pepper, to taste
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3 cups chicken broth
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4 Tablespoons butter
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½ cup onions, finely diced
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½ cup celery, finely diced
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½ cup carrots, finely diced
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2 cloves garlic, minced
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½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
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¼ teaspoon ground sage
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1/3 cup flour
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½ cup half and half
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1 chicken bouillon cube
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1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
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1 cup frozen peas
Instructions
Biscuits: See Instructions
- Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble 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.
- 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 8 x 8-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.
Notes
Chicken Options:
- Chicken thighs may also be used.
- 3 cups cooked chicken may also be used, but cooking fresh chicken in chicken broth adds a nice homemade flavor to this dish.
Adding Wine:
- If desired, ¼ dry white wine can be added after the flour has cooked for 2 minutes. Simmer until the liquid is reduced and absorbed by the flour, then proceed. (About 2 minutes.) I like to use Sauvignon Blanc or Pinot Grigio.
Make-Ahead Method:
- The filling can be prepared 2 days ahead of time. Let it cool and store in an airtight container in the refrigerator.
- Buttermilk biscuits can also be prepared and stored (unbaked) in the fridge for 2 days.
- When ready to bake, heat the filling in a skillet until warmed through. Add splashes of milk to thin it out if needed. Then top with biscuits and bake as outlined.
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