Chicken Pot Pie with Biscuits
Make a cozy chicken pot pie with biscuits in one skillet, with tender chicken, vegetables, creamy gravy, and a golden biscuit topping.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 boneless skinless chicken breasts small
- salt and pepper to taste
- 3 cups chicken broth
- 4 tablespoons butter
- 1/2 cup onion finely diced
- 1/2 cup celery finely diced
- 1/2 cup carrots finely diced
- 2 cloves garlic minced
- 1/2 teaspoon onion powder, dry thyme, and dry rosemary each
- 1/4 teaspoon ground sage
- 1/3 cup flour
- 1/2 cup half and half
- 1 cube chicken bouillon
- 1 teaspoon low-sodium soy sauce or Worcestershire sauce
- 1 cup frozen peas
Instructions
Instructions
- Prepare the biscuits without baking them and refrigerate the formed biscuits.
- Season the chicken, simmer it gently in the broth for about 15 minutes, shred it, and reserve the broth.
- Melt the butter in a skillet and soften the onion, celery, carrots, and garlic.
- Whisk in the flour and seasonings, then gradually add the reserved broth and half and half to make a smooth sauce.
- Stir in the bouillon, soy sauce, shredded chicken, and peas; simmer until thickened.
- Top the skillet with the chilled biscuits and bake at 425°F for 15 to 18 minutes, until golden and cooked through.