Since I got started on chicken lately, all I think about is other ways to use the tender white meat. Perhaps the long summer without any chicken was ‘too long.’ Cool evenings, changing colors, and Friday night football games at the local high school all make me yearn for comfort food, and this is it.
Chicken Pot Pie with Herb Biscuits tastes like the best pot pie I’ve ever had. So simple, so delicious and I didn’t even miss the pie crust. The thyme and black pepper infused tender biscuits made this perfect!
A little crust on top with a tender biscuit underneath baked in a flavorful broth loaded with tender chunks of chicken, carrots, celery, peas, mushrooms and onions. Biscuit chicken pot pie – this is down-home comfort food.
Easy enough for anybody to make, whether a newbie cook or experienced baker, because spoon biscuits are simple and there’s no rolling of the dough, so no worries. This would be a great recipe to have on hand for leftover Thanksgiving turkey!
PIN to your favorite “Comfort Food” Board!
Tender chicken combined with carrots, peas, mushrooms, onions and celery in a rich white sauce topped with herb biscuits - seriously delicious comfort food!
- 3 boneless, skinless chicken breasts
- 2 cups low sodium chicken broth
- 1/4 teaspoon salt
- 1 teaspoon coarsley ground pepper
- a few sprigs fresh thyme
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 2 tablespoons unsalted butter, divided
- 8 ounces fresh white mushrooms, cleaned and diced, with tough stems removed
- 1/2 medium-large onion, chopped
- 1 cup frozen green peas
- 1 stalk celery, diced
- 1 large carrot, diced
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons granulated sugar
- 1 stick 8 tablespoons unsalted cold butter, sliced thin
- 1 cup whole milk plus extra for brushing
- 2 teaspoons fresh thyme
- 1/2 teaspoon salt
- 1 teaspoon coarsley ground pepper
- Fresh thyme for garnish
Combine the chicken broth, 1/4 teaspoon salt, 1 teaspoon coarsely ground pepper and thyme sprigs in a large skillet or sauté pan. Bring to a boil then add the chicken breasts making sure they fit in a single layer. Cover, reduce the heat to simmer and cook for 15 minutes, turning once. Turn off the heat and set aside. Allow the chicken to rest in the hot broth and finish cooking for about 15 minutes. Remove the chicken and cut into bite sized pieces, set aside. Remove the thyme sprigs and discard. Set the broth aside until ready to use in the white sauce.
Melt 1/2 cup butter in a heavy bottom saucepan over medium heat. Whisk in the 1/2 cup of flour and stir until smooth. Continue stirring for 2 minutes bringing the mixture to a boil. Gradually add the chicken broth and 1 1/2 cups milk. Continuing stirring until the sauce is thick and bubbly. Turn off the heat and add 1/2 teaspoon salt and 1/2 teaspoon pepper. Cover and set aside.
- Preheat oven to 350 degrees.
- In the large skillet used to poach the chicken, add 1 tablespoon butter and heat on medium-high. Once melted, add the chopped mushrooms, season with salt and pepper and cook, stirring occasionally, until nicely browned, about 10 minutes. Add the cooked mushrooms to the white sauce.
Put the skillet back on the heat and melt the last 1 tablespoon of butter. Add the carrots, onions, and celery and sauté until the onion is soft. Add the cooked vegetables to the white sauce, then add the frozen peas and diced chicken. Gently fold to mix. Lightly spray a 13x9" baking pan with cooking spray. Pour the chicken and vegetable mixture into the pan and spread evenly.
- Whisk together the flour, baking powder, granulated sugar, 1/2 teaspoon salt and 1 teaspoon black pepper in a medium bowl. Add the sliced butter and using a pastry cutter, blend the butter into the flour until it resembles coarse meal. Add 1 cup of milk and thyme to the flour mixture. Gently stir with a fork just until a sticky dough forms. Do not over-mix.
- Using an ice cream scoop, drop balls of dough over the filling (makes about 14 biscuits) . Brush the doughy biscuits with milk and bake until the biscuits are golden brown and the filling is bubbly - about 55-60 minutes. Allow the pot pie to rest about 15 minutes before serving.
- Divide the mixture into two smaller casserole pans or skillets if desired.
- Place the casserole dish on a foil lined baking sheet for easy cleanup (or in case it bubbles over)
- Use 3 cups leftover cooked chicken, rotisserie chicken, or turkey and skip to Step 2. Use 2 cups chicken broth if you don't have the poaching liquid.
I don’t know about you but I needed that! Can’t wait to try leftovers 🙂 Have a lovely day and thanks so much for stopping by!
Tricia
What an amazing dish I used the broth to make my white sauce and only a little milk yum what a difference
Sounds great Alicia – thanks for the feedback 🙂
I made this last night. My family devoured it. I had to take out the mushrooms and onions because I have picky eaters. I substituted onon powder and added 2 potatoes diced. I’ve been looking for a great recipe and I have finally found it. Thank you for sharing it.
Thank you so much for the feedback Karen – I can’t get enough of this recipe – such great flavor. I love your changes – thanks again for sharing and for reading the blog!
This past Sunday in Toronto was as gloomy as they come. After my man and I decided that it looked rather “Twin Peaks-ish” outside, I made this, to rave reviews. The biscuits even kept well for leftovers in our lunches the next day. Thank you for another hit!
Thank you Valerie! We were just talking about this dish – and I was thinking about making it for my husband’s boss. I know it’s not completely fancy – but it is so tasty 🙂 Have a wonderful holiday!
This is a super looking pie! 🙂 I tried to make gluten free/dairy free biscuits a couple of weeks ago, three times in fact and I still couldn’t get them to be fluffy, I’d love to try your pie so I might have to give it another go!
I hope you do Sheena – the chicken has such great flavor- good luck on the biscuits – that is a difficult task gluten free.
There is nothing like home made chicken pot pie. I think it is on my all time favorites list and that even includes the Swanson’s version! So good Tricia! I could eat the whole thing!
I haven’t made one in so long … I forgot how great it tastes – thanks Abbe!
I want to take a spoon and dig right in! Chicken Pot Pie is comfort food at its finest. The herby biscuits are such a wonderful topper to one of my favorite meals. Gotta splurge and make this soon.
Absolutely agree with you Susan – this really hit the spot.
We haven’t made a chicken pot pie in years, and yours topped with biscuits – is genius!
It has been years for us too – and boy was I glad I made it – totally wonderful! Have a great week Anna 🙂
I will definitely be making this before the weekend Tricia. Delicious!\
Have a super day.
🙂 Mandy xo
Enjoy Mandy – it is a tasty one 🙂
I just made a turkey pot pie with my leftover turkey from Thanksgiving, but I would love to try this chicken pot pie next!!
Hope you and your family had a lovely Thanksgiving Cathleen – great to hear from you!
Chicken pot pie is the perfect comfort food and love that you added biscuit for the topping.
This was a real treat – it has been a long time. My son couldn’t stop eating it!
I can only echo the enthusiasm of your other fans, Tricia. You have cooked and photographed the comfort we are all craving this fall! My son is bringing his girlfriend home for the first time at the beginning of December. I am not generally a menu planner (more a professional procrastinator) but I find myself planning all the details of their visit already! 🙂 This pot pie is going on the menu! My husband adores chicken pot pie and my son loves biscuits. Assuming no one goes back to being vegetarian (again), this will be perfect!
Thank you so much Wendy. We try to eat mostly vegan/vegetarian but call it vegan with benefits – this is one of the benefits! An occasional splurge doesn’t hurt right? I know they will love it – totally comforting and satisfying!
Those biscuits! Swooning…
I’d dearly love to scoop this up and serve it around our table. Looks truly delicious!
Thanks Monica – I was so glad I had pop-in visitors to help eat this tasty dish. I couldn’t keep my spoon out of it!
I loved this top layer, perfect combo between easy to make, nice looking and delicious 🙂
Have a nice week!
Thanks Ines 🙂 It is really good – and so satisfying!
My kids love chicken pot pie, and they’ll all be home for Thanksgiving- a perfect excuse to double the recipe! The herb biscuit topping makes this one extra special. 🙂
That’s great Betty! I know you will enjoy having them home and they will enjoy this casserole – so tasty. Hope you’re having a great year!
This would be my perfect kind of comfort food, too. Chicken pot pie reminds me of my childhood! Thanks for sharing.
It tastes like childhood Beth – oh the memories food can bring 🙂 Have a lovely week!
Hi Tricia, I love chicken pot pie and this looks like an amazing recipe. Now I want this for dinner tonight!
Thank you so much Cheri – it is really good – hope you’ll give it a try!~
Wow Tricia, what a wonderful chicken pot pie!
Love the idea to top it with herb biscuits, makes it so crunchy and adds an extra shot of flavor. Great recipe, thanks so much.
Thank you Daniela! It is so good – my taste testers inhaled it!
Oh my gosh Tricia! This looks amazing! I am definitely pinning this for leftover Thanksgiving turkey. I love the idea of biscuits instead of a crust, yum!!
Thank you so much Chris! It really has a wonderful flavor and the biscuits are so easy – maybe some sage with the turkey – yummy~!
I love this dish..I have made Inas..must try yours..oh chicken pot pies..this..stews..all great fall /winter food..
It’s gorgeous Tricia.
I am making chicken parm ce soir..would rather have this:)
Thank you Monique. Chicken Parm sounds wonderful too!
This dish made my mouth water – we generally use biscuits for our pot pie topping and I like the addition of herbs to yours.
These drop biscuits are so easy to make – hope you’ll give them a try! Have a wonderful week 🙂
wow Tricia, can I come over and join you for the dinner? This looks fanfreakingtastic!!
Ahh thanks so much Angie! It’s even good old – sometimes you just gotta have something comforting. Thanks!
One peek at these photos and I want to know if you’d be open to adopting me. Good lord this looks wonderful!
Thank you so much Maureen 🙂 Have a wonderful week!
Wow I am drooling! It doesn’t help that it’s almost dinner time. Love the herb biscuit topping on top too 😀
Thanks Lorraine! The biscuits are pretty great 🙂
This is perfect timing, Tricia — I was just craving chicken pot pie the other night and I was going to do something like this, but got distracted. Now that I see yours, I know I need to make it this week. I love the biscuit topping — it’s so much more interesting than a plain crust!
This has been on my list for so long. You know the seasons come and go and we still have a pile of recipes we didn’t get the chance to make. So glad I made this one – very tasty and comforting. Can’t wait to see your version 🙂
I’ve been meaning to come over for days, Tricia! Thank you for coming over to remind me! LOL I was sitting here working on a Birthday Card….. 😉 So, thought I’d come right over & comment. I have found a NEW recipe, my e-mail subscription hadn’t come through yet!!! This looks WONDERFUL! I KNOW my hubby would LOOOOOVE THIS!!! Scrumptious!!!!!!!! I am most always looking for new recipes to try with chicken! 😉 THANKS TRICIA!!!
Thank you Becky – and thank you for stopping by! So happy to see you are doing great 🙂