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Chicken Pot Pie with Herb Biscuits

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Chicken Pot Pie Casserole with Herb Biscuit Topping

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!

 

Chicken Pot Pie Casserole with Herb Biscuit Topping

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.

 

Chicken Pot Pie Casserole with Herb Biscuit Topping

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!

 

 

Chicken Pot Pie Casserole with Herb Biscuit Topping

 

PIN to your favorite “Comfort Food” Board!

Chicken Pot Pie with Herb Biscuits - Tender chicken combined with carrots, peas, mushrooms and celery in a rich white sauce then topped with herb biscuits | www.savingdessert.com

 

 

Print
Chicken Pot Pie with Herb Biscuits
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
 

Tender chicken combined with carrots, peas, mushrooms, onions and celery in a rich white sauce topped with herb biscuits - seriously delicious comfort food!

Course: Comfort Food / Dinner
Servings: 8 servings
Author: Tricia
Ingredients
For the chicken:
  • 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
For the sauce:
  • 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
For the biscuits:
  • 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
Instructions
To prepare the chicken:

  1. 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.

To prepare the sauce:

  1. 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.

  2. Preheat oven to 350 degrees.
  3. 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.

  4. 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.

To prepare the biscuit topping:
  1. 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.
  2. 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.
Recipe Notes
  • 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

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50 Comments

  2. Karen says

    February 4, 2016 at 1:09 pm

    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.

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  3. Valerie says

    December 18, 2015 at 9:09 am

    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!

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  11. Wendy says

    October 26, 2015 at 11:57 am

    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!

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  25. Becky Green says

    October 24, 2015 at 10:14 pm

    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!!!

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