Chef Mia

Chicken Pot Pie With Biscuits

Chicken Pot Pie with Biscuits is a delicious comfort food that’s budget friendly and easy to make! Make it with homemade or refrigerated biscuits!

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Chicken Pot Pie with Biscuits

  • Author: Chef Mia
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Description

Chicken Pot Pie with Biscuits is an easy comfort food dinner recipe that your family will love! Make it with homemade or refrigerated biscuits!

Ingredients

Scale
  • 2 small boneless skinless chicken breasts, see notes
  • Salt/pepper, to taste
  • 3 cups chicken broth
  • 4 Tablespoons butter
  • ½ cup onions, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 2 cloves garlic, minced
  • ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
  • ¼ teaspoon ground sage
  • 1/3 cup flour
  • ½ cup half and half
  • 1 chicken bouillon cube
  • 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
  • 1 cup frozen peas

Instructions

  1. Prepare buttermilk biscuits but do not bake. Store formed biscuits on a plate in the fridge while you prepare the pot pie, then add the formed biscuits to the top when ready to bake. Bake at 425° for 15-18 minutes. (Optional: Brush with butter and bake at 450° for up to 5 more minutes to brown the top more.)You may also use my Cheddar Bay Biscuit recipe: Combine the dry ingredients together in advance. When youre ready to bake, proceed in mixing the wet ingredients and forming the dough. Add biscuits to the top of the skillet when ready to bake. Bake at 450° for 12-15 minutes.Refrigerated biscuits may also be used. If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
  2. You may also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
  3. Season each side of the chicken with salt and pepper. Add it to a medium saucepan along with the chicken broth and bring it to a very gentle bubble with the lid cracked for 15 minutes, until cooked through. Dont boil rapidly or the chicken will be tough. Remove the chicken and use forks to shred. Set aside and reserve the broth that the chicken cooked in.
  4. Meanwhile, melt butter in a wide (12-inch) pan over medium heat and sauté onions, celery, and carrots for 5-6 minutes. Add garlic and seasonings. Toss to coat and cook for 1 more minute.
  5. Add flour and toss to coat. Cook for 2 minutes or until you can no longer smell raw flour.
  6. Add 2/3 of the chicken broth in small splashes, stirring to incorporate. Add the half and half in the same manner.
  7. Add chicken bouillon and soy sauce. Then add the shredded chicken and stir to combine.
  8. If the liquid was added slowly, the gravy should be pretty thick. If you would like it to be thicker, bring to a gentle boil and reduce to a simmer.
  9. Optional: Add any of the remaining 1/3 chicken broth if desired. The bottom of the biscuits will absorb some of it during baking.
  10. Add the frozen peas and stir to combine and heat through. Remove from heat.
  11. Transfer filling to a lightly greased 8 x 8-inch baking dish if your skillet isnt oven safe.
  12. Add the biscuits to the top and bake per biscuit recipe instructions, or until biscuits are golden and set in the middle. Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
  13. Optional: Brush butter on top of the biscuits at the end and bake at 450° for 3-5 more minutes if additional browning is desired.

Notes

Pro Tips:
Make-Ahead Method:
Nutrition information is an estimate and is for the filling. Biscuits are not included as those can vary depending on which biscuits are being used.

Nutrition

  • Calories: 301kcal
  • Sugar: 4g
  • Protein: 17g

INSTANT POT CHICKEN POT PIE RECIPE

Easy chicken pot pie with biscuits! You are going to love this Instant Pot Chicken Pot Pie Recipe. It is the best pot pie recipe ready in under an hour thanks to the pressure cooker. #eatingonadime #easyrecipes #instantpotrecipes #dinnerrecipes

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Instant Pot Chicken Pot Pie Recipe

  • Author: Chef Mia
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Description

Easy chicken pot pie! You are going to love this Instant Pot Chicken Pot Pie Recipe. It is the best pot pie recipe ready in under an hour.

Ingredients

Scale
  • 3 boneless chicken breasts ($5.50)
  • 1 can Cream of Chicken Soup ($0.70, 10.5 oz)
  • 1 cup Milk ($0.30)
  • 1 cup chicken broth ($0.60)
  • ½ onion ($0.50, chopped)
  • 4 potatoes ($1.20, peeled and diced)
  • 16 oz bag of Frozen mixed vegetables ($1.18)
  • ½ cup celery ($0.75, chopped)
  • 1 tsp Garlic Powder ($0.10)
  • ½ tsp Poultry Seasoning ($0.10)
  • 1 tsp salt ($0.02)
  • ½ tsp pepper ($0.05)
  • 16 oz canned biscuits ($1.18, 8 count)

Instructions

  1. Place 3 boneless chicken breasts, 1 can (10.5 oz) cream of chicken soup, 1 cup milk, 1 cup chicken broth, ½ chopped onion, 4 diced potatoes, 1 (16 oz) bag frozen mixed vegetables, ½ cup chopped celery, 1 teaspoon garlic powder, ½ teaspoon poultry seasoning, 1 teaspoon salt, and ½ teaspoon pepper into the Instant Pot.
  2. Secure the lid and set it to the sealing position.
  3. Cook on manual high pressure for 25 minutes.
  4. While it cooks, prepare 1 (16 oz) can biscuits according to package instructions.
  5. Once finished, perform a quick release.
  6. Remove the chicken, shred it, and return it to the Instant Pot. Stir to combine.
  7. Serve in bowls topped with a biscuit and enjoy!

Notes

Refrigerate the leftovers in an air tight container for up to 5-7 days.

Nutrition

  • Calories: 614kcal
  • Sugar: 6g
  • Protein: 25g

(The BEST) Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup is creamy, comforting, hearty, and loaded with tender chicken, potatoes, and veggies. It has all the comforts of classic Chicken Pot Pie without the effort of making a crust and it’s a one-pot meal. Homemade chicken pot pie soup is the ultimate comfort food. It’s so much better than any canned or store-bought version and it’s healthier. It really is a meal in itself. #chickenpotpie #chickenpotpiesoup #souprecipe #chickensoup #creamychickensoup #natashaskitchen #comfortfood

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Chicken Pot Pie Soup Recipe

  • Author: Chef Mia
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Description

Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.

Ingredients

Scale
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, 1 cup chopped
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3–4 tsp salt, (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4 thick pieces.
  • 5 cups cooked chicken, (shredded)
  • 1 cup frozen peas
  • 1 cup corn, (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped, plus more for garnish

Instructions

  1. Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
  2. Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
  3. Add 1/3 cup flour and stir constantly for 1 minute until golden.
  4. Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
  5. Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.

Nutrition

  • Calories: 363kcal
  • Sugar: 6g
  • Protein: 25g

The BEST Chicken Pot Pie Recipe

The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog! It’s amazing. Flaky pie crust, a buttery, creamy filling with classic chicken and vegetables, and my secret ingredient weapon. | The Gracious Wife @thegraciouswife #chickenpotpierecipes #chickendinnerrecipes #comfortfood #chickenrecipes #potpierecipes #potpies #homemadepotpies #thegraciouswife

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The BEST Chicken Pot Pie

  • Author: Chef Mia
Print Recipe

Description

The BEST Chicken Pot Pie you will ever taste with a flaky, buttery crust and chicken and vegetables in a creamy herbed gravy. It is the most well-loved meal in our own house AND on the blog.

Ingredients

Scale
  • 3 pounds chicken breast
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon olive oil

Instructions

  1. To prepare chicken breast: Season chicken breasts with basil, salt, and black pepper. Place in a baking dish with a drizzle of olive oil and bake at 350°F for about 25-30 minutes, or until the internal temperature reaches 165°F. Allow to cool. Chop when cool enough to handle. Set aside.
  2. Prepare pie crust using THIS RECIPE. Double the recipe. Then cover and refrigerate while preparing the filling.
  3. Preheat oven to 375°F. Butter a 9"x13" baking dish and set aside.
  4. Melt butter in a stock pot over medium heat. Add onions and saute until they are translucent, about 3 minutes.
  5. Add flour and stir to combine. Continue cooking about 2 more minutes to reheat the mixture.
  6. Slowly add in chicken broth, about ¼ cup at a time, constantly stirring. Slowly adding it will ensure there are no lumps.
  7. Add milk and stir. Continue cooking on medium heat, uncovered until sauce thickens. You should be stirring frequently to make sure it doesn't burn at the bottom.
  8. When sauce is thickened to the consistency of a medium-thick gravy, add chicken, mixed vegetables, basil, garlic powder, and salt and pepper. Stir. Then remove from heat and set aside.
  9. Roll out half the pie crust on a lightly floured surface, and lay it in a greased 9"x13" baking dish. Pour in sauce mixture. Roll out the other half of the pie crust and lay it on top.
  10. Trim off the excess pie dough. Press the top and bottom pie crust together (I use a fork for this part). Cut slits in the top to let heat and steam escape.
  11. With a pastry brush, brush beaten egg over top of pot pie.
  12. Bake in a 375°F oven for 30 minutes. Then cover and return to oven to cook for an additional 30-35 minutes, or until both crusts are golden and cooked through.
  13. Remove from oven and allow to sit to firm for about 15-30 minutes before serving.

Notes

Nutrition facts are for filling only. Use the nutrition facts from the pie crust recipe or from the store-bought box for crust.

Nutrition

  • Calories: 455kcal
  • Sugar: 2g
  • Protein: 42g

Easy Homemade Chicken Pot Pie

We know the best way to keep your crust from getting soggy on your chicken pot pie: It all depends on not having a soupy chicken filling. The filling should be thick when it comes off the stove; too much chicken broth and you’ll run the risk of it seeping through your crust before it’s baked. Get the recipe at Delish.com. #delish #easy #recipe #chicken #pot #pie #chickenpotpie #homemade #scratch #video #piecrust #crust #best #fromscratch

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Classic Chicken Pot Pie

  • Author: Chef Mia
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Instructions

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