Description
Experience the ultimate comfort food with this creamy, herb-infused chicken pot pie. Featuring tender shredded chicken and garden-fresh vegetables in a rich, savory gravy, this dish is topped with fluffy, golden biscuits that soak up every bit of the sauce. Perfect for chilly evenings, this family-friendly meal is easy to prepare and provides a hearty, wholesome experience without the fuss of traditional pie crusts.
Ingredients
2 small boneless skinless chicken breasts
3 cups chicken broth
4 tablespoons unsalted butter
1/2 cup yellow onion, finely diced
1/2 cup celery, finely diced
1/2 cup carrots, finely diced
2 cloves garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon dry thyme
1/2 teaspoon dry rosemary
1/4 teaspoon ground sage
1/3 cup all-purpose flour
1/2 cup half and half
1 chicken bouillon cube
1 teaspoon low-sodium soy sauce
1 cup frozen peas
8-10 refrigerated biscuit dough rounds
Instructions
Preheat your oven to 400°F (200°C).
In a saucepan, bring the chicken broth to a simmer and poach the chicken breasts for 15 minutes or until fully cooked.
Remove chicken, shred with two forks, and reserve the poaching liquid.
In a 12-inch skillet, melt the butter over medium heat.
Add onions, celery, and carrots, cooking until softened.
Stir in garlic, onion powder, thyme, rosemary, and sage until fragrant.
Whisk in the flour and cook for 1 minute to remove the raw flour taste.
Gradually whisk in the reserved chicken broth, bouillon cube, and soy sauce until a smooth, thick gravy forms.
Stir in the shredded chicken, half and half, and frozen peas.
Remove from heat and arrange the biscuit dough rounds evenly over the hot filling.
Bake for 15-20 minutes, or until the biscuits are golden brown and the filling is bubbly.
Notes
You can customize the filling by adding corn or diced potatoes if desired. If you prefer, substitute the refrigerated biscuits with your favorite homemade buttermilk biscuit recipe. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dinner
- Method: Skillet and Bake
- Cuisine: American