Description
A warm, hearty chicken pot pie topped with fluffy biscuits, perfect for a cozy dinner.
Ingredients
- Black pepper to taste
- 1/2 cup onions, diced
- Salt to taste
- 1/4 tsp ground sage
- 1/2 tsp dry rosemary
- 2 garlic cloves, minced
- 1/2 cup carrots, diced
- 4 tbsp unsalted butter
- 1 cup frozen peas
- 2 boneless skinless chicken breasts (about 1.5 lbs)
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 1 chicken bouillon cube
- 1/2 cup celery, diced
- 1/2 tsp onion powder
- 1/2 cup half and half
- 1 tsp low sodium soy sauce
- 1/2 tsp dry thyme
- Buttermilk biscuit dough
Instructions
- Preheat your oven to 425°F.
- Cook the chicken in a large pot over medium heat for about 5 to 7 minutes per side, then remove and let it rest.
- Sauté the onions, garlic, carrots, and celery in butter until fragrant.
- Add flour and cook for a minute until golden.
- Pour in chicken broth and add bouillon cube, stirring well.
- Shred the cooked chicken and mix back in with peas, thyme, rosemary, sage, and seasoning; simmer for 5 minutes.
- Add half and half and soy sauce, stirring until creamy.
- Transfer to a baking dish and top with biscuit dough.
- Bake for 25-30 minutes until biscuits are golden.
- Let cool for 5 minutes before serving.
Notes
Feel free to customize the veggies with your favorites. Great for freezing!