Hamdi Saidani This Pioneer Woman Chicken Pot Pie with Biscuits is a creamy and savory recipe, which is made with tender chicken and fluffy buttermilk biscuits. It’s the ultimate comfort food recipe, ready in about an hour.
Pioneer Woman Chicken Pot Pie with Biscuits Ingredients
For the Filling:
- 2 small boneless skinless chicken breasts
- Salt/pepper, to taste
- 3 cups chicken broth
- 4 Tablespoons butter
- ½ cup onions, finely diced
- ½ cup celery, finely diced
- ½ cup carrots, finely diced
- 2 cloves garlic, minced
- ½ teaspoon EACH: Onion Powder, Dry Thyme, Dry Rosemary
- ¼ teaspoon ground sage
- 1/3 cup flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
- 1 cup frozen peas
For the Topping:
- Your favorite buttermilk biscuits (homemade, refrigerated, or from a mix)
How To Make Pioneer Woman Chicken Pot Pie with Biscuits
- Poach the Chicken: Season the chicken breasts with salt and pepper. Place them in a saucepan with the chicken broth and bring to a very gentle simmer. Cover partially and cook for about 15 minutes, until the chicken is cooked through. Remove the chicken, shred it with two forks, and set aside. Reserve the broth.
- Sauté the Vegetables: In a large, oven-safe skillet over medium heat, melt the butter. Add the onions, celery, and carrots and sauté for 5-6 minutes until softened. Stir in the garlic and dried seasonings (Onion Powder, Thyme, Rosemary, Sage) and cook for one more minute until fragrant.
- Make the Gravy: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. Slowly pour in about two-thirds of the reserved chicken broth in small splashes, stirring as you go. Then, do the same with the half and half.
- Combine the Filling: Stir in the chicken bouillon cube and soy sauce until dissolved. Add the shredded chicken and stir to combine. Bring the mixture to a gentle boil, then reduce to a simmer to thicken. Stir in the frozen peas.
- Top with Biscuits and Bake: If your skillet is not oven-safe, transfer the filling to a greased baking dish. Arrange your unbaked biscuits on top of the hot filling. Bake according to your biscuit recipe’s instructions (typically 425°F for 15-18 minutes), until the biscuits are golden brown and cooked through.
Recipe Tips
- How to make ahead? This is a great make-ahead meal. Prepare the filling completely, let it cool, and store it in the fridge for up to 2 days. The unbaked biscuit dough can also be stored separately. When ready, gently reheat the filling on the stove, top with the biscuits, and bake.
- How to keep the chicken tender? The secret is to poach the chicken gently. A rapid, rolling boil will make the chicken tough and rubbery. Keep the broth at a bare simmer for the most tender results.
- Can I use chicken thighs? Yes, boneless, skinless chicken thighs are a great substitute and will result in an even more moist and flavorful pot pie.
- How to get a crispy bottom on the biscuits? Baking the biscuits directly on the wet filling will give them a soft, dumpling-like bottom (which is delicious!). If you prefer a crispy bottom, bake the biscuits separately on a baking sheet and simply place them on top of the hot filling just before serving.
What To Serve With Chicken Pot Pie
This is a hearty, all-in-one meal that is incredibly satisfying on its own. It contains protein, vegetables, and starch. If you’d like to add a side, a simple green salad with a bright, acidic vinaigrette is the perfect fresh contrast to the rich, creamy filling.
How To Store Chicken Pot Pie
- Refrigerate: Cover leftovers tightly with foil or transfer to an airtight container. It will keep well in the refrigerator for up to 3 days. Note that the biscuits will soften upon storing.
- Reheat: For the best results, reheat in a 350°F oven for 15-20 minutes, until the filling is hot and the biscuits are slightly re-crisped on top.
Chicken Pot Pie Nutrition Facts
- Serving: 1/6th of recipe (filling only)
- Calories: 301kcal
- Carbohydrates: 20g
- Protein: 17g
- Fat: 17g
- Sodium: 890mg
Nutrition information is for the filling only and does not include the biscuits.
FAQs
Can I use refrigerated biscuit dough?
Yes, absolutely. A can of refrigerated biscuit dough is a great and easy shortcut for the topping. Just arrange the unbaked biscuits on top of the filling and bake according to the package directions.
Can I add wine for more flavor?
Yes. The recipe notes suggest adding about ¼ cup of dry white wine (like Sauvignon Blanc) after cooking the flour. Let it simmer and absorb before you start adding the chicken broth.
My gravy is too thin. How can I fix it?
If your gravy isn’t as thick as you’d like after adding the liquids, just let it simmer gently for a few more minutes. It will reduce and thicken up. Remember that it will also thicken more as it bakes with the biscuits.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pot Roast Recipe
- Pioneer Woman Potato Nachos Recipe
- Pioneer Woman Potato Chip Cookies Recipe
Pioneer Woman Chicken Pot Pie with Biscuits Recipe
Description
A comforting, creamy chicken and vegetable filling simmered in a savory gravy and topped with fluffy, golden-brown buttermilk biscuits.
Ingredients
Instructions
- Gently poach the chicken in the chicken broth until cooked through. Shred the chicken and reserve the broth.
- In a large oven-safe skillet, melt butter and sauté the onions, celery, and carrots until soft. Add the garlic and seasonings.
- Stir in the flour to create a roux, then slowly whisk in the reserved chicken broth and the half and half until a smooth gravy forms.
- Stir in the bouillon, soy sauce, and shredded chicken. Simmer to thicken.
- Stir in the frozen peas.
- Arrange the unbaked biscuits over the top of the hot filling.
- Bake according to your biscuit recipe’s directions (e.g., 425°F for 15-18 minutes) until the biscuits are golden brown.
Notes
- u003cliu003eThe secret to tender chicken is to poach it gently in the broth, never at a rapid boil.u003c/liu003eu003cliu003eThis is a perfect make-ahead dish. Prepare the filling and store it separately from the unbaked biscuit dough, then assemble and bake when ready.u003c/liu003eu003cliu003eFor a crispier bottom, bake the biscuits on a separate baking sheet and place them on top of the hot filling just before serving.u003c/liu003eu003cliu003eDon’t overmix your biscuit dough! A light hand is key for a fluffy, tender topping.u003c/liu003e
