Biscuit Chicken Pot Pie

Name: Biscuit Chicken Pot Pie
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 6-8
Ingredients: 1 Rotisserie chicken, skin removed and meat shredded; 1/2 cup celery, diced; 1/2 cup yellow onion, diced; 1/2 cup carrots, diced; 1 tbsp. minced garlic; 4 tbsp. butter; 3 cups chicken broth; 1/3 cup flour; 1/2 cup half and half or whole milk; 1 tbsp. poultry seasoning; 1/2 tsp salt; 1 tsp pepper; 1 tsp low sodium soy sauce; 1 cup frozen peas; 1 can biscuits (I used Pillsbury flakey biscuits)

by Kaci: Thesouthernrd

6-8 Servings

28 min

Now that it is getting cooler outside, comfort meals are making their way back into my kitchen. This Biscuit Chicken Pot Pie recipe is a one skillet comfort meal your whole family will love.

It is a savory dish that is thrown together in one skillet, which makes for easy clean up on busy nights. To save on time, I took a few short cuts such as using already cooked rotisserie chicken and canned biscuits. However, you can boil and shred two chicken breast, and make your own homemade biscuits if you would like.

Canned flaky biscuits create the perfect utensil for soaking up the delicious sauce.

Cooking the onions, celery, carrots and garlic will leave your whole house smelling like thanksgiving morning.

The sauce, created by making a roux and adding chicken broth and 1/2 and 1/2, will be thick and deliciously creamy.

Being able to cook the casserole in the same skillet makes for easy clean up, that I need on busy nights.

I hope you and your family find comfort in the delicious flavors and creamy texture of this Biscuit Chicken Pot Pie.

Biscuit Chicken Pot Pie

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Recipe details

Yield 6-8 Servings
Time spent: Prep time: 10 Minutes Cook time: 18 Minutes Total time: 28 min

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Ingredients

1 Rotisserie chicken, skin removed and meat shredded
1/2 cup celery, diced
1/2 cup yellow onion, diced
1/2 cup carrots, diced
1 tbsp. minced garlic
4 tbsp. butter
3 cups chicken broth
1/3 cup flour
1/2 cup half and half or whole milk
1 tbsp. poultry seasoning
1/2 tsp salt
1 tsp pepper
1 tsp low sodium soy sauce
1 cup frozen peas
1 can biscuits (I used Pillsbury flakey biscuits)

Instructions

Preheat oven to 350 degrees F
Melt butter in a cast iron or large skillet over medium high heat
Add onions, celery, carrots, garlic, poultry seasoning, salt and pepper. Cook, stirring occasionally until softened, about 5 minutes
Add flour, stir to coat and cook for about 2 minutes until raw flour smell is gone
Slowly add 2 cups of the chicken broth and 1/2 and 1/2, stirring continuously until liquid starts to thicken, about 2-3 minutes
Add soy sauce and shredded chicken and stir to combine. Bring to a simmer if you feel the sauce needs to thicken more. Add more chicken broth if desired
Add frozen peas and stir to combine
Remove from heat and top with biscuits
Bake for 18 minutes

Comments

Barry on May 08, 2023

When does milk go in?

Like Reply
- Kaci: Thesouthernrd on May 08, 2023
  
  When you add the chicken broth. Add both chicken broth and 1/2 and 1/2 OR milk at this time
  
  Like
Jet86873773 on Jan 31, 2025

The biscuits were raw on bottom
Doughy... should they be baked some ?

Like Reply

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