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Biscuits on top make this chicken pot pie extra cozy. The filling is creamy, packed with chicken and veggies, and the biscuits puff up golden and soft as they bake. Use store-bought or homemade biscuits—either way, the whole crew will race to the table for a scoop.
Every time I serve this for dinner my people go wild for it. That first time? My kids sneakily grabbed biscuits before I even got the casserole dish out, so now I make extra—problem solved!
Tasty Ingredients
- Biscuits: they finish off the whole meal, bake up some dough yourself or use a tube from the store, both work just fine
- Frozen peas: toss in for their pop of color and little touch of sweetness, just make sure they're not clumped up in the bag
- Garlic: adds that bold punch, fresh and minced is best for big flavor
- Soy sauce or Worcestershire: gives a deep, savory kick that ties it together—pick whichever's handy
- Seasonings (thyme, rosemary, sage, onion powder): these dried seasonings build a herby background, just give them a sniff to check for freshness
- Half and half: swap for whole milk if that’s what you have, but half and half makes it extra rich
- Flour: classic all purpose, it thickens your sauce into something lush and creamy
- Chicken broth: brings salty-savoury taste, boxed or homemade, whatever you prefer
- Butter: use real stick butter for a rich finish, it smooths out the filling
- Carrots, onions, celery: they build that veggie base, grab crisp ones for the best taste
- Chicken breast: poached until juicy and then shredded, look for fresh, firm chicken with a pink hue
Simple Step-by-Step Directions
- Get Those Biscuits Ready:
- If you’re using homemade, shape the dough and let it stand till baking time. With store-bought biscuits, just keep them chilled till you need them.
- Add Chicken and Peas:
- Mix in shredded chicken to the creamy sauce, and fold in the peas right at the end so they stay bright. If it’s a bit thick, pour in more broth to loosen it up.
- Make That Gravy:
- Pour in most of your saved chicken broth in small splashes, whisking constantly so you don’t get lumps. Stream in half and half next. Stir till creamy, then add a bouillon cube and splash of soy sauce or Worcestershire to boost flavor.
- Build the Roux:
- Sprinkle flour across your sautéed veggies. Stir for a couple of minutes till nothing smells raw and everything is coated and starts thickening up.
- Sauté the Aromatics:
- Melt your stick of butter, cook the onion, carrots, and celery until just soft. Toss in garlic and herbs for a minute or so, stirring so it smells amazing and everything gets coated.
- Poach the Chicken:
- Drop chicken breasts in simmering broth with just a crack in the lid. Let them gently cook until they’re done through, about fifteen minutes. Shred using forks and hold on to that broth.
- Bake Till Golden:
- Place the biscuits over warm filling, brush the tops with more butter for extra shine if you like. Bake in the oven until you see them really puff up and look deeply golden—about fifteen to eighteen minutes. Depending on your biscuits, you might want to up the heat near the end.
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Fresh rosemary and thyme, hands down my favorite, are what make this so homey. Every time I sprinkle them in, I think of grandma’s little kitchen herb pots. Once, after a freezing walk outside, we cooked this together and the smell just made my day.
Saving Extras
Got leftovers? Stash ‘em in a sealed container in your fridge and they’ll last for three days. Heat it back up gently with a little splash of milk or broth to get that creamy vibe back. For freezing, assemble the filling only and freeze. Then put biscuits on and bake right from frozen when you’re ready—so easy.
Easy Swaps and Additions
No chicken breasts? Chicken thighs or even holiday turkey leftovers fit right in. If you’re out of half and half, add a bit of cream to whole milk for that same smoothness. Toss in mushrooms or cubed potato for extra heartiness. Feeling bold? Add cheddar to your biscuit dough for yum factor.
Serve It Up
Try it next to crunchy green salad to cut the richness. Roasted green beans work well, too, or add tang with a vinegar-based slaw. For that classic comfort vibe, whip up apple crisp or warm cobbler to finish the meal.
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Backstory and Roots
Chicken pot pie shows up in both British and American kitchens, sometimes handed down for ages. This biscuity twist? That’s a shout out to old school American diners and southern tables, where nothing beats creamy casseroles with a biscuit crown.
Frequently Asked Questions
- → Can I use pre-cooked chicken instead of raw breasts?
You sure can. Use about three cups. If you cook the chicken in broth, it makes things even tastier.
- → Should I bake the biscuits on top or separately?
Bake them right on top if you like them soaking up the filling. Want crispier bottoms? Pop them on their own pan instead.
- → Are chicken thighs a good alternative?
Yep, go for thighs if you want deeper flavor. They swap in great for breasts here.
- → How can I thicken or thin the filling?
Let the sauce bubble a bit longer and it’ll get thicker. If you need it runnier, splash in a little milk or broth anytime.
- → Is the dish make-ahead friendly?
Sure thing. Make the filling up to two days ahead. Just warm it up and add biscuits before baking.
- → Can refrigerated or mix biscuits be used?
Absolutely. Grab canned or biscuit mix, get them ready, and follow your biscuit directions for baking time.