Chicken Pot Pie with Biscuits
Servings: 8 Servings
Ingredients
Pot Pie:
- 1 to 1 ½ pounds boneless skinless chicken breasts
- Salt and pepper to taste (to season chicken and the filling)
- 3 cups low-sodium chicken broth
- ¼ cup unsalted butter
- ½ cup carrots peeled and diced small
- ½ cup celery finely chopped
- ½ cup white onion diced
- 3 garlic cloves minced
- ½ teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- ⅓ cup all-purpose flour
- ½ cup half and half
- 1 cup frozen peas
- 10 canned biscuits regular sized; quartered
Optional Garlic Butter:
- ¼ cup unsalted butter
- ½ teaspoon garlic powder
- ½ teaspoon parsley
- ¼ teaspoon onion powder
- ⅛ teaspoon salt
Instructions
- Spray a 9x13-inch casserole dish. Set aside.
- Season the chicken with salt and pepper, and place in a large pot. Add chicken broth and simmer gently.1 to 1 ½ pounds boneless skinless chicken breasts, 3 cups low-sodium chicken broth
- Cook the chicken until it's fully cooked and no longer pink in the center. The internal temperature should reach 165°F using an instant read thermometer.
- Remove chicken from the pan, saving the broth. Shred chicken and set aside.
- In a large skillet, melt the butter over medium heat. Add the carrots, celery, and onions and cook until softened.¼ cup unsalted butter, ½ cup carrots, ½ cup celery, ½ cup white onion
- Add the garlic, seasonings, and Worcestershire sauce. Cook for 30 seconds, then sprinkle with flour.3 garlic cloves, ½ teaspoon dried thyme, Salt and pepper, 1 tablespoon Worcestershire sauce, ⅓ cup all-purpose flour
- Cook for 2-3 minutes to remove the raw flour taste. Whisk and gradually add chicken broth to the pan, using 2-2 ½ cups and saving the rest.
- Whisk in the half and half gradually. If the filling is too thick, add more broth to reach the desired consistency. Taste and adjust seasonings as needed.½ cup half and half
- Add the shredded chicken and frozen peas to the pan; stir until the peas are warmed through.1 cup frozen peas
- Transfer the mixture to the pan and spread it evenly. Place the biscuit pieces over the filling, leaving some space between each piece.10 canned biscuits
- Bake according to the biscuit package instructions. The biscuits should be golden brown and the filling bubbly when the pot pie is ready.
- Optional: Mix ¼ cup melted butter with ½ teaspoon garlic powder, ½ teaspoon parsley, ¼ teaspoon onion powder, and ⅛ teaspoon salt. Brush the mixture over the finished biscuits.¼ cup unsalted butter, ½ teaspoon garlic powder, ½ teaspoon parsley, ¼ teaspoon onion powder, ⅛ teaspoon salt
- Serve warm! Scroll up and see the post for storage information, tips, and FAQs.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 ¼ cups of pot pie. Actual calories will vary.
- This article (recipe and photos) was updated on 2/12/24. The recipe was changed slightly to incorporate some elements of the old recipe with the recipe on our other site, More Than Meat and Potatoes.
Nutrition Facts
Chicken Pot Pie with Biscuits
Serving Size
1.25 cup
Amount per Serving
Calories
370
% Daily Value*
Fat
21
g
32
%
Saturated Fat
10
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
72
mg
24
%
Sodium
542
mg
23
%
Potassium
516
mg
15
%
Carbohydrates
28
g
9
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
18
g
36
%
Vitamin A
1934
IU
39
%
Vitamin C
10
mg
12
%
Calcium
61
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
