Description

This Herb Biscuit Chicken Pot Pie recipe features tender shredded chicken and hearty vegetables smothered in a creamy herb-infused sauce, topped with flaky, homemade herb biscuits. Perfectly comforting and full of savory flavors, this pot pie combines a rich filling with homemade biscuits flavored with fresh thyme and rosemary for a delightful twist on a classic dish.

Ingredients

Scale

For the Filling

1 lb boneless, skinless chicken breasts or already cooked, shredded chicken
1 lb russet potatoes, peeled and diced into 3/4 inch pieces
1 small yellow onion, diced
1/2 lb carrots, peeled and sliced into rounds
2 ribs celery, diced
2 cloves garlic, minced
2 cups white mushrooms, sliced
6 tablespoons unsalted butter
4 tablespoons flour
3 cups chicken stock
1/4 cup heavy whipping cream
1 teaspoon dried sage
1 teaspoon dried thyme
1/2 cup frozen green peas

For the Herb Biscuits

1 cup flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1 teaspoon fresh thyme, roughly minced
1 teaspoon fresh rosemary, roughly minced
4 tablespoons butter, chilled and cut into cubes
1/2 cup buttermilk

Instructions

Prepare the Biscuits: In a large mixing bowl, mix together flour, baking powder, baking soda, fresh thyme, fresh rosemary, and sea salt. Add the cubed chilled butter, using a pastry blender, two forks, or a food processor, cut the butter into the flour mixture until it resembles coarse crumbs. Pour in the buttermilk and stir just until combined. Chill the dough in the refrigerator until ready to use.
Poach the Chicken: Preheat the oven to 400°F (200°C). Place the chicken breasts in a medium pot and cover with salted water. Bring to a boil, then turn off heat, cover, and let the chicken poach for 15 minutes. Drain and transfer to a bowl; shred the chicken and keep warm.
Cook the Potatoes: In a separate pot, cover the diced potatoes with salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are tender enough to break apart easily with a fork, about 10 minutes. Drain and keep warm.
Sauté Vegetables: Heat 2 tablespoons of butter in a large oven-safe skillet over medium-high heat. Add the diced celery, onion, carrots, and sliced mushrooms. Cook until onions are translucent and carrots have softened, about 6-8 minutes. Add minced garlic and cook 1 more minute until fragrant.
Make the Sauce: Add the remaining 4 tablespoons of butter to the skillet and melt. Stir in the flour and cook until it turns blondish, about 4 minutes. Gradually whisk in chicken stock, heavy cream, dried sage, dried thyme, and a pinch of salt until smooth. Bring to a simmer.
Combine Ingredients: Stir in the frozen peas, shredded chicken, and cooked potatoes. Reduce heat to low and cook for an additional 2-3 minutes until the sauce thickens slightly. Remove from heat.
Assemble the Pot Pie: Remove the chilled biscuit dough from the refrigerator. Shape the dough into 9-10 balls. If using an oven-safe skillet with filling, drop the biscuit dough balls evenly over the filling. Otherwise, transfer the filling into a deep dish pie pan, then place biscuit balls on top.
Bake: Place the pot pie on the center rack of the preheated oven. Bake for 12-14 minutes, or until the biscuits are golden brown and the filling is bubbling.
Rest and Serve: Remove the pot pie from the oven and let it rest for 10 minutes before serving. Serve warm and enjoy.

Notes

You can use pre-cooked shredded chicken to save time in this recipe.
If buttermilk is not available, substitute with milk mixed with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes.
For a crispier biscuit top, brush the biscuits with melted butter before baking.
Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit texture.
This recipe can be made gluten-free by using gluten-free flour blends and baking powder.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking, Sautéing, Poaching
Cuisine: American

Nutrition

Serving Size: 1 serving (approx. 1/6th of pot pie)
Calories: 480
Sugar: 5g
Sodium: 450mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 35g
Cholesterol: 85mg

Keywords: chicken pot pie, herb biscuit, comforting dinner, homemade biscuits, creamy chicken pot pie