Easy Chicken Pot Pie With Biscuits Recipe

I recently whipped up a Biscuit Chicken Pot Pie using butter, yellow onion, diced carrots and celery, garlic, and shredded chicken in a savory broth with peas and a hint of thyme. The biscuit topping effortlessly complements the creamy sauce, resulting in a meal that is as satisfying as it is budget-friendly.

I’ve been experimenting in the kitchen lately and came up with my own spin on an Easy Chicken Pot Pie With Biscuits. I started by melting 2 tbsp of butter in a big pan and sautéing a small yellow onion along with diced carrots, celery and minced garlic, which really sets the base for a rich sauce.

After stirring in 1/3 cup of flour, I slowly mixed in 3 cups of low-sodium chicken broth and 1/2 cup of half and half while adding a pinch of dried thyme and my usual salt and pepper. Once my shredded cooked chicken and frozen peas joined the party, I let it all simmer till it was perfectly flavorful.

I then topped it with refrigerated biscuit dough that gives the dish a light, tender finish. It’s one of those recipes that remind me of well-known ideas like Campbell’s Chicken Pot Pie Recipe and other easy chicken pot pies that bring excitement to dinner time.

Why I Like this Recipe

1. I really love how comforting this dish is because the creamy sauce mixed with tender chicken and veggies hits the spot every time.
2. I appreciate that it’s super easy and fast to make, which means I can throw it together on busy weeknights without a lot of fuss.
3. I’m a big fan of the biscuits on top – they turn golden and crispy in the oven, adding a satisfying crunch that complements the creamy base.
4. It’s really budget friendly too, so I don’t have to worry about spending a lot of money to enjoy a delicious homemade meal.

Ingredients

• Butter brings rich flavor and creaminess while also providing healthy fats for energy.
• Onions add a savory depth full of antioxidants and natural sweetness to enhance the dish.
• Carrots deliver fiber and a subtle sweetness along with essential vitamins for a healthy twist.
• Chicken broth creates a warm, hearty base filled with savory taste and moisture.
• Shredded chicken supplies lean protein while adding satisfying texture and robust flavor.
• Refrigerated biscuit dough offers quick carbohydrates and a flaky, buttery topping for the pie.
• Peas pack vitamins and a pop of color while adding a slight fresh sweetness.

Ingredient Quantities

• 2 tbsp butter
• 1 small yellow onion, chopped
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1/2 cup half and half
• 2 cups shredded cooked chicken
• 1 cup frozen peas
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 can of refrigerated biscuit dough (or 8 biscuits if you prefer making them from scratch)

How to Make this

1. Preheat your oven to 400°F. In a large pot over medium heat, melt the butter and sauté the chopped onion, diced carrots, and celery until they soften, about 5 minutes.

2. Add the minced garlic and stir for another 1 minute until it smells really good.

3. Sprinkle in the flour and stir constantly for about 2 minutes so that the flour gets a little toasted.

4. Gradually pour in the chicken broth while whisking to avoid lumps, then add the half and half. Keep stirring until the sauce starts to thicken, about 4-5 minutes.

5. Mix in the shredded chicken and frozen peas, then sprinkle in the dried thyme. Season with salt and pepper to taste and let simmer on low heat for around 5 minutes.

6. While the stew is simmering, if you’re using biscuit dough from the can, open it now so it’s ready to go – if you’re making from scratch, prepare your biscuits as usual.

7. Give the chicken mixture a quick stir and then transfer it into a baking dish, smoothing it out evenly.

8. Arrange the biscuits on top of the chicken mixture, making sure they cover most of the surface.

9. Place the baking dish in the preheated oven and bake for 15-18 minutes, or until the biscuits are golden brown and cooked through.

10. Once it’s done, let it cool for a couple of minutes before serving so the filling isn’t too hot. Enjoy your delicious, easy chicken pot pie with biscuits!

Equipment Needed

1. Oven – Preheat it to 400°F.
2. Large pot – Needed for melting butter and sautéing the veggies.
3. Cutting board – For chopping the onion, carrots, and celery.
4. Chef’s knife – To dice and chop all the ingredients.
5. Measuring cups and spoons – For accurate amounts of butter, flour, chicken broth, and spices.
6. Wooden spoon or spatula – To stir the veggies and mix the roux.
7. Whisk – Essential for combining the flour with the liquids to avoid lumps.
8. Baking dish – To transfer the chicken mixture and arrange the biscuits on top.
9. Can opener – Use it if you’re using a can of biscuit dough.

FAQ

Easy Chicken Pot Pie With Biscuits Recipe Substitutions and Variations

• Instead of 2 tbsp butter, you can use 2 tbsp olive oil or a neutral oil like canola oil if you are out of butter.
• If you dont have all-purpose flour, try using a gluten-free flour blend in the same amount.
• You can swap 3 cups low-sodium chicken broth with 3 cups vegetable broth if you want a lighter flavor.
• Use heavy cream instead of 1/2 cup half and half to add a richer texture.
• If you cant find a can of refrigerated biscuit dough, homemade biscuits or even puff pastry cut into squares works great.

Pro Tips

1. Make sure you really stir the flour constantly when toasting it in the butter so it doesn’t burn, cause that can mess the flavor up.
2. When you pour in the broth, do it slowly and keep whisking to avoid any lumps – trust me, lumpy sauce is not fun.
3. Before baking, try brushing the biscuits with a bit of extra melted butter or a light egg wash for that extra golden, crispy top.
4. Let the pot pie sit for a few minutes after baking so the filling sets up a bit and it doesn’t turn into a burning hot mess when you dig in.