Chicken and biscuit pot pie is a one pot meal that can be served right out of the dish it’s prepared in. Tender chicken and yummy vegetables in a creamy sauce topped with sage biscuits is where it’s at!
It’s really important to get prepared by doing your mise en place. Mise en place is getting all of your ingredients prepped and measured before you start cooking. I have made this without prepping and it was quite stressful. However, by having all of my veggies sliced, diced, and measured cooking was a breeze.
First, cut some boneless, skinless chicken thighs into 1 inch pieces. Season them with salt, pepper, and oil and cook until brown, about 5-6 minutes. Remove the chicken from the pan and set it aside until later (I did this ahead of time along with making biscuit dough as part of my mise en place).
Because mushrooms take the longest to cook, add them to the pan first and sautée in butter for about 3-4 minutes. Then add the shallots, carrots, celery, and garlic and continue cooking until tender, about 5 more minutes. When the vegetables are tender, mix in some flour and cook another minute or so.
Next, add some chicken broth, and I added the rind of some parmesan cheese that we devoured. I always save the cheese rinds and freeze them. Then I have them to add to my soups and stews for some extra flavor. That will be removed at the end. Add the browned chicken, potatoes, and fresh chopped sage. Bring to a boil then reduce the heat and simmer for about 20 minutes, until the potatoes are tender.
Remove the parmesan cheese rind and stir in some frozen corn and peas.
Top with sage biscuit dough and brush the tops of the biscuits with butter.
Bake at 450 degrees for 12-15 minutes until the biscuits are golden brown.
Save yourself some dishes tonight and make one pot chicken and biscuit pot pie!