Chicken Pot Pie with Biscuits

The filling can be prepared 2 days ahead of time. Let it cool and store in an airtight container in the refrigerator.
Buttermilk biscuits can also be prepared and stored (unbaked) in the fridge for 2 days.
When ready to bake, heat the filling in a skillet until warmed through. Add splashes of milk to thin it out if needed. Then top with biscuits and bake as outlined.
Pro Tips
Although cooked chicken may be used for this recipe, cooking chicken breast/thighs in the chicken broth itself is a great way to add homemade flavor to the base. The remaining broth is then saved and added to the pot where it’s seasoned and thickened into a flavorful chicken gravy.
Heavy cream may be used instead of half and half. Milk may also be used but it won’t be quite as thick/creamy.
1 tsp. soy sauce is used in this recipe to add umami and enhance the other flavors. You won’t be able to taste it outright but it makes a big difference in taste. Worcestershire sauce can also be used.
Diced potatoes can be added when the chicken broth is added, dice them into small pieces so that they don’t take long to cook through.
Be sure to try my classic Chicken Pot Pie recipe next!
This recipe is in The Cozy Cookbook on page 120!
This filling is best reheated in a skillet. Add a splash of milk to thin out the broth if desired.
The biscuits can be reheated in a 350° oven for 5-7 minutes or in the microwave for 10-15 seconds.

The biscuits can be removed and stored separately from the filling.
Store each in an airtight container. Refrigerate for 3-5 days or freeze for up to 3 months.
Refrigerated biscuits retain more moisture and therefore taste better when reheated (vs. storing at room temperature).

A golden biscuit on top of a skillet filled with chicken pot pie.

Chicken Pot Pie

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