Slowly add the half and half (cream can also be used).
Add 1 chicken bouillon and soy sauce. (You can’t taste the soy sauce, it adds umami and enhances the other flavors.)
The base should be nice and thick. If a thicker consistency is desired, bring to a boil and reduce to a simmer. Add the chicken and peas and heat through.
Transfer filling to a lightly greased 9 x 13-inch baking dish if your skillet isn’t oven safe. Top with unbaked biscuits and bake according to biscuit recipe instructions. Serve!
Note: you can also bake the biscuits separately on a baking sheet and place them on the filling after, resulting in a crispier bottom biscuit.
Biscuit Options
I love to make this with my homemade buttermilk biscuits. (The recipe also outlines some easy buttermilk substitution options.) You can form these ahead of time and refrigerate for up to 2 days until ready to add them to bake them on top of the filling at 425° for 15-18 minutes.
My Cheddar Bay Biscuit recipe is also perfect with this. You can combine the dry ingredients together in advance. When you’re ready to bake, proceed in mixing the wet ingredients and forming the dough. Add them to the skillet and bake per biscuit recipe instructions.
Refrigerated biscuits (such as Pillsbury/Grands) may also be used.
If making Bisquick biscuits or using a Biscuit mix: Prepare them JUST before baking. Refer to package for baking time/temperature.
You can also bake the biscuits on a baking sheet while you prepare the filling, but baking them on top of the skillet of pot pie adds an extra level of cozy comfort!
OR: Skip the biscuits and top this with mashed potatoes instead! Check out my Chicken Shepherd’s Pie recipe!
Make-Ahead Method
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