Comforting Chicken Pot Pie With Biscuits
This Chicken Pot Pie With Biscuits features a savory filling of chicken, peas, and herbs, all blanketed by tender, golden biscuits baked right on top an irresistible one-pan comfort meal.
Calories:
Ingredients
For the Chicken Pot Pie
- 2 small boneless skinless chicken breasts
- Salt and pepper to taste
- 3 cups chicken broth
- 4 tablespoons butter
- ½ cup finely diced onions
- ½ cup finely diced celery
- ½ cup finely diced carrots
- 2 cloves garlic minced
- ½ teaspoon onion powder
- ½ teaspoon dry thyme
- ½ teaspoon dry rosemary
- ¼ teaspoon ground sage
- ⅓ cup flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce
- 1 cup frozen peas
For the Biscuits
- Use prepared biscuit dough homemade or store-bought
- Refrigerated biscuit dough or Cheddar Bay biscuit dough.
Instructions
- Season chicken, simmer in broth for 15 mins. Shred and save broth.
- Sauté onions, celery, carrots in butter. Add garlic and spices.
- Stir in flour, cook 2 mins.
- Slowly add broth and half and half. Add bouillon, soy sauce, chicken.
- Add peas, stir, remove from heat.
- Top with biscuits, bake at 425°F for 15–18 mins. Brown at 450°F if needed.