Crustless Chicken Pot Pie (with Biscuits)
This crustless chicken pot pie is filled with fresh vegetables and creamy gravy, then baked with tender biscuits until golden brown. It’s a simple take on a classic meal that is guaranteed to please the whole family, whether it’s for a weeknight dinner or the holidays.
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Equipment
- Dutch Oven Casserole (Skillet)
Ingredients
- 3 cups shredded cooked chicken from rotisserie chicken or 2-3 boneless skinless chicken breasts, poached
- 3 cups chicken broth
- 4 tablespoons butter
- 1 yellow onion finely chopped
- 1 cup celery finely chopped (about 3 stalks)
- 1 cup carrots finely chopped
- 2 cloves garlic minced
- 2 teaspoons black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon rubbed sage dried
- ⅓ cup flour
- ½ cup half and half
- 1 chicken bouillon cube
- 1 teaspoon soy sauce
- 1 cup frozen peas
- 1 can premade biscuits any kind
Instructions
Poach the Chicen
- If you are using a rotisserie chicken or precooked chicken, skip this step.
- Add the uncooked chicken breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
- To the pot, add enough cool water to cover the chicken by an inch or so.
- Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer.
- Begin checking the chicken after 8 minutes. Chicken is done when an instant-read thermometer registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness.
- Transfer the chicken to a cutting board. Shred using forks.
Make the Pot Pie Filling
- Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
- Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
- To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
- Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
- Next, add the bouillon cube, soy sauce, and shredded chicken. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
- Add the frozen peas and stir well. Remove from heat.
- Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9x13 casserole dish and place the biscuits on top.
- Brush with melted butter over the top of each biscuit just before serving.
Nutrition:
Nutrition Facts
Crustless Chicken Pot Pie (with Biscuits)
Serving Size
1 cup
Amount per Serving
Calories
284
% Daily Value*
Fat
14
g
22
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
41
mg
14
%
Sodium
766
mg
33
%
Potassium
303
mg
9
%
Carbohydrates
26
g
9
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
13
g
26
%
Calcium
53
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional values are estimates only. See full disclaimer here.
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