Chicken Pot Pie With Biscuits
I can’t think of any better comfort food than Chicken Pot Pie With Biscuits. This pot pie filling is chock full of tender bites of chicken, vegetables, and also creamy gravy and it’s topped with tender Buttermilk Drop Biscuits. You won’t find a more filling and satisfying meal.
I love comfort food, especially during the winter months, and chicken pot pie is one of my faves. I frequently make my recipe for Iron Skillet Chicken Pot Pie, a pot pie filling with a pie crust topping, but I’ve been wanting to try a chicken pot pie with biscuits on top for a long time now. Last weekend, a cold day in January, I figured the time had come. It took a little bit of prep work, but I’m telling you it was well worth it.
The first thing I did before making the filling was to prepare the star ingredient, the chicken! I started with 3 large boneless, skinless, chicken breasts. I baked them in a 375-degree oven for about 45 minutes until they were no longer pink. I allowed them to cool and cut them into bite-size pieces.
The second thing I did was add 3 cans of chicken broth and 3 bouillon cubes to a medium saucepan and bring it to a boil. I let it simmer until the bouillon cubes dissolved and left it on low heat.
Next, I prepped the filling…
PREPPING THE FILLING
It takes a few minutes to dice the chicken and vegetables for the filling but it’s so worth it. Here is what I did.
- I melted butter in a large skillet. I added, diced onion, carrots, and celery and cooked them over medium heat until the onions were translucent and the carrots were semi-soft. I added some minced garlic and thyme and cooked for an additional minute.
- I added some frozen peas, pearl onions, and chicken, and mixed it well, then I added some chicken broth and heated the mixture for about 5 to 6 minutes over medium heat until the frozen vegetables were heated through. Then I set the mixture aside while I made the gravy.
MAKING THE GRAVY
The gravy was super easy to make. Here’s what I did..
- I melted butter in a large skillet over medium heat. I added some half & half and heated the milk and butter until they were hot.
- I added flour and whisked the mixture constantly for about 2 minutes until the flour had time to cook through. Note, when you do this If the mixture starts to get too thick, add more half & half. However, it’s important to keep whisking the mixture until the flour has time to cook through. You don’t want your gravy to taste like flour. See the recipe below for the exact step.
- Lastly, I poured the gravy over the vegetable mixture and mixed everything together, before spreading it in a casserole dish.
TIP: This recipe needs a lot of gravy. The biscuits soak up some of the gravy. The first time I made this recipe, the biscuits soaked up quite a bit of the gravy and there wasn’t enough gravy on the vegetables to suit me. Therefore, I made the recipe all over again and doubled the gravy.
THE BUTTERMILK BISCUITS
If you find yourself short on time you can use store-bought canned biscuits, but before you do, let me say that it takes 5 minutes to mix up the batter for these easy drop biscuits.
Here’s all I did…
- I cut some cold butter into flour, baking powder, and salt.
- I added buttermilk and mixed until the mixture was combined. It was pretty wet.
- Then I just dropped spoonfuls of the biscuit batter on top of the pot pie filling and baked the pot pie until the biscuits were golden brown on top!
This delicious Chicken Pot Pie is the true definition of comfort food. It feeds a family and is SO satisfying and filling! It’s also delicious!
- 3 large boneless/skinless chicken breast, about 2 1/2 cups
- 3 cans chicken broth, 14.5 ounces each
- 3 chicken bouillon cubes
- 1 1/2 sticks unsalted butter, divided
- 1 cup yellow onion, diced, about 1 large
- 1 1/2 cups diced celery, about 3 stalks
- 2 cups thinly sliced carrots*
- 1 1/4 teaspoons fresh thyme or 1/2 teaspoon dried
- 1 teaspoon minced garlic
- 2 cups frozen peas*
- 1 cup frozen pearl onions
- 1 1/2 cups half & half
- 1 1/2 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 cup all-purpose flour
BUTTERMILK DROP BISCUITS
- 1 stick real butter, cold
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 tablespoons baking powder
- 1 cup full-fat buttermilk, or milk if you don’t have buttermilk
- Grease or spray a 9 x 13 baking dish with non-stick cooking spray and set aside.
- Brush the chicken breasts with some olive oil and sprinkle with some salt & pepper. Bake until they are no longer pink, about 45 minutes. Set aside to cool, then dice the chicken into bite-size pieces.
- Add the chicken broth and chicken bouillon cubes to a medium saucepan and heat over medium heat, until the chicken bouillon is dissolved. Leave on low heat.
- Melt 1 stick of the butter in a large skillet or dutch oven. Add the yellow onion, carrots, and celery and cook over medium heat until the onions are translucent and the carrots are tender about 8 minutes, adding the thyme and minced garlic the last minute or so. Add the frozen peas, pearl onions, chicken, and chicken broth and heat over medium heat for 5 minutes. Set aside.
- Add the remaining 1/2 stick of butter to a medium skillet over medium heat and melt. Add 3/4 cup of the half & half, salt, pepper, and flour. Whisk constantly and cook for about 2 minutes until the flour has cooked out. Add the remaining half & half and whisk until the gravy is smooth. You can add up to an additional 1/4 cup of half & half if you prefer for a thinner gravy. Remove the gravy from the heat. Sprinkle in the thyme and mix to combine.
- Spread the mixture in the baking dish and set it aside while mixing the easy drop biscuits.
BUTTERMILK DROP BISCUITS
Note: You can use 1 can of store-bought buttermilk biscuits if you prefer. I don’t recommend flaky.
- Preheat oven to 400 degrees.
- Grease a cookie sheet with solid shortening.
- Cut the butter into small pieces, trying to handle as little as possible, and set aside.
- Measure and level off the flour with a knife edge and place it in a large bowl. Add the salt and baking powder and mix well.
- Using a pastry cutter, cut the cold butter into the flour until the mixture resembles small peas.
- Add the milk to the mixture and mix with the pastry cutter, just until the mixture comes together and forms a wet dough. Do not over mix.
- Drop the dough by heaping spoonfuls onto the chicken pot pie filling, spacing them out evenly. See pictures on post.
- Bake for 18-20 minutes until the biscuits are golden brown on the tops and bottoms.
- Remove from oven and brush the tops with butter if desired and serve.
- Refrigerate leftovers for up to 3 days.**
* If you prefer, you can use a mix of frozen carrots and peas, instead of using fresh carrots. If you use frozen carrots and peas, add them when you add the pearl onions.
**Once the leftovers are refrigerated, the biscuits will soak up some of the gravy. It will still taste just as good, but you’ll have more of the gravy in the biscuits.
If freezing this recipe, I suggest freezing the filling, thawing, and heating, then making and placing the biscuits on top and baking.
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