Crispy, buttery biscuits cap off a succulently creamy sauce loaded with tender chicken and veggies in this spin on a classic: chicken pot pie with biscuits!
Course Chicken Dinner, Main Course
Cuisine American
Keyword chicken pie, chicken pot pie, chicken recipes, pie recipes, pot pie
Prep Time 15 minutesminutes
Cook Time 56 minutesminutes
Total Time 1 hourhour11 minutesminutes
Servings 6servings
Calories 554kcal
Author Kathleen
Ingredients
3tablespoonsbutter
1cuponionminced
4carrotsdiced
1/3cup, plus 2 tablespoonsall-purpose flour
2 1/2cupslow sodium chicken broth
1heaping tablespoonchicken flavor Better Than Bouillondissolved in 1/2 cup boiling water
1teaspoon Worcestershire sauce
1cuphalf-and-half
salt
black pepper
1/2teaspoonpoultry seasoning
1/4teaspoondried thyme leaves
1/4teaspoondried ground sage
1cupfrozen peas
1cupfrozen pearl onions
1rotisserie chickenmeat removed and chopped into 1" pieces
Topping:
1(16.3 ounce) tuberefrigerated flaky-style biscuits-such as Pillsbury Grands
Saute. Melt butter (3 tablespoons) in a large, high-sided skillet over medium-high heat. Add the onion (1 cup) and carrots (4). Cook, stirring often, until vegetables are tender, about 15 minutes. Sprinkle flour (1/3 cup, plus 2 tablespoons) over vegetables stirring constantly, until the flour coats the vegetables. Cook for 1-2 minutes to toast the flour. Remove skillet from heat.
Broth. Return pan to medium-high heat, and whisk in chicken broth (2 1/2 cups), and dissolved Better Than Bouillon (1 heaping tablespoon). Bring to a boil, stirring up any brown bits on the bottom of the pan. Cook, stirring constantly, until mixture thickens, about 2 minutes. Stir in Worcestershire sauce (1 teaspoon), half-and-half (1 cup), salt, pepper, poultry seasoning (1/2 teaspoon), thyme (1/4 teaspoon), sage (1/4 teaspoon), frozen peas (1 cup), frozen onions (1 cup), and chicken (1) and simmer a few minutes to heat through.
Assemble. Transfer chicken and vegetable mixture to a 9X13 inch baking dish. Arrange biscuits on top of the filling.
Bake in the preheated oven for 25-30 minutes or until the casserole is bubbly and the biscuits are cooked through. If the biscuits need more color, place them under the broiler for 2-3 minutes or until the biscuits are nicely browned.
Notes
Biscuits: The star of this dish is obviously chicken, but those biscuits are what everyone really wants! For convenience and my weeknight schedule I typically use canned refrigerated buttermilk biscuits. Homemade biscuits are amazing to use when time permits!
Onions: Yes, my tasty chicken pot pie with biscuits calls for pearl onions. The sweetness you get with pearl onions is unmatched! I know, I know! They’re a pain to peel, the good news is the frozen ones come already peeled! YAY! Just make sure to drain them well because they tend to hold a lot of water.
Seasoning: What really makes any chicken recipe sing are the herbs used in the dish. Aside from thyme and sage, I use poultry seasoning to create a rich flavor profile.