Ah, the allure of chicken pot pie—it’s like a warm hug on a chilly evening, isn’t it? This version, topped with flaky biscuits, is both effortless and soul-soothing, yet it manages to transport me back to my grandma’s kitchen every time. Honestly, who can resist that golden, buttery crust encasing a savory, creamy filling?
Steps
- Season the chicken with salt and pepper, then gently simmer in chicken broth until cooked through. Remove the chicken, shred it with forks, and set aside. Reserve the broth for later use.
- Melt butter in a large pan and sauté diced onions, celery, and carrots until softened. Stir in garlic and seasonings, cooking for another minute. Mix in flour and cook for two minutes to eliminate the raw flour taste.
- Gradually add the reserved chicken broth, stirring continuously to blend. Slowly incorporate half and half, then add chicken bouillon and soy sauce. Stir in the shredded chicken and frozen peas, and heat through.
- If the skillet is not oven-safe, transfer the mixture to a lightly greased 8 x 8-inch baking dish. Arrange unbaked biscuits on top and bake according to the biscuit recipe instructions.
- Optionally, bake the biscuits separately on a baking sheet for a crispier bottom. Once baked, place them atop the filling and serve.
Ingredients
- 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 dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon ground sage
- 1/3 cup all-purpose flour
- ½ cup half and half (or heavy cream)
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
- 1 cup frozen peas
- Biscuits (prepared according to your choice of recipe or package instructions)
Nutritional Values
Calories: 301kcal | Carbohydrates: 20g | Protein: 17g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 890mg | Potassium: 616mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3485IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 2mg
FAQ
- Can I use store-bought biscuits instead of making them from scratch?
- Yes, you can use refrigerated biscuits like Pillsbury or Grands. If you prefer, you can also make Bisquick biscuits or use a biscuit mix, just ensure you prepare them right before baking.
- How can I make this dish ahead of time?
- The filling can be made up to two days in advance. Once prepared, let it cool and store it in an airtight container in the fridge. Similarly, you can prepare the buttermilk biscuits and keep them unbaked in the refrigerator for two days.
- Is there an alternative to using soy sauce in the recipe?
- Yes, Worcestershire sauce can be used as a substitute for soy sauce. It will still provide that umami flavor enhancement.
- Can I make this recipe using cooked chicken?
- Absolutely, you can use 3 cups of already cooked chicken. However, cooking fresh chicken in broth adds a richer homemade flavor to the dish.
- What can I use instead of half and half?
- Heavy cream can be used for a richer texture, or you can use milk, though the filling will be slightly less creamy and thick.
Tips
- For a richer flavor, consider cooking fresh chicken in chicken broth instead of using pre-cooked chicken. This not only enhances the taste of the dish but also provides a homemade touch to the chicken gravy.
- If you prefer a thicker filling, slowly add the chicken broth and half-and-half, stirring continuously. Bringing the mixture to a gentle boil before reducing it to a simmer can also help achieve the desired thickness.
- To add an extra layer of flavor, include a teaspoon of soy sauce; it brings a subtle umami boost without being directly noticeable. Worcestershire sauce can be a good substitute if needed.
- If you want your biscuits to have a golden brown top, brush them with butter before baking and consider baking for a few extra minutes at a higher temperature.
Equipment
- 3.5-quart Enamel Cast Iron Braiser – For cooking the pot pie filling and baking the biscuits on top.
- 14-inch Nonstick Pan – An oven-safe option for preparing the filling.
- 9 x 13 inch Casserole Dish – An alternative baking vessel if the skillet isn’t oven-safe.
- Pastry Cutter – Useful for making homemade biscuits.
- Biscuit Cutter – For cutting out biscuit shapes from the dough.
