One chilly afternoon, as the leaves twirled playfully outside my window, I found myself yearning for a taste of home. Recalling the cozy weekends spent in my grandmother’s bustling kitchen, where the scent of her chicken pot pie was a beacon of warmth, I decided to recreate that nostalgic comfort. Adding a little twist with soy sauce to enhance the flavors, this chicken pot pie promises the same homely embrace with a subtle new depth.

There’s nothing quite like a hearty dish to warm you up from the inside out, and chicken pot pie fits the bill perfectly. My version pays homage to the classic recipe while incorporating a splash of soy sauce, which deepens the flavors without overwhelming the comforting taste of home. It’s perfect for those evenings when you’re longing for something both familiar and satisfying.

Ingredients

• For the Chicken:
  • 2 small boneless, skinless chicken breasts
• Vegetables:
  • ½ cup onions, finely diced
  • ½ cup celery, finely diced
  • ½ cup carrots, finely diced
  • 1 cup frozen peas
  • 2 cloves garlic, minced
• Seasonings:
  • ½ teaspoon each of onion powder, dry thyme, and dry rosemary
  • ¼ teaspoon ground sage
  • 1 teaspoon low sodium soy sauce
• For the Roux and Broth:
  • 3 cups chicken broth
  • 4 tablespoons butter
  • 1/3 cup flour
  • ½ cup half and half
  • 1 chicken bouillon cube or 1 tsp better than bouillon

Biscuit Topping Options (Choose One)

1. Homemade Buttermilk Biscuits: Chill these formed but unbaked while you prepare the pot pie.
2. Cheddar Bay Biscuits: Mix dry ingredients beforehand and blend with wet ingredients just before baking.
3. Store-bought or Bisquick Biscuits: Prepare just before baking, using the package’s baking instructions.

Instructions for Chicken Pot Pie Biscuits

1. Preparation:
   • Simmer chicken breasts in chicken broth in a pot with the lid slightly ajar until cooked. Shred the chicken and set aside the broth.
   • In a skillet, melt butter and sauté onions, celery, and carrots until tender. Add garlic and dry seasonings, cooking briefly.
   • Sprinkle with flour and stir until the vegetables are well-coated and the flour smell dissipates.
   • Slowly add two-thirds of the reserved broth and the half and half, stirring constantly to create a thick gravy. Stir in bouillon and soy sauce.
   • Add back the shredded chicken and the frozen peas, adjusting the thickness with remaining broth if necessary.
2. Baking:
   • Transfer the filling to a greased 9×13-inch baking dish if your skillet is not oven-safe. Arrange the biscuits on top.
   • Bake according to your biscuit recipe’s instructions until they are golden and cooked through.
   • Optionally, brush the tops with butter in the last few minutes of baking for extra golden biscuits.

FAQs

• Can I prepare this pot pie in advance? Yes, assemble the filling ahead and refrigerate. Just add and bake the biscuits when ready to serve.
• What alternatives exist for half and half? You can use equal parts milk and cream, or for a dairy-free version, try almond milk mixed with a teaspoon of oil.
• Can I add different vegetables? Yes, try adding mushrooms, bell peppers, or even potatoes.
• How can I make this gluten-free? Use a gluten-free flour for the roux and opt for gluten-free biscuit dough.

Bringing this chicken pot pie to the table not only fills the room with a delicious aroma but also brings back the warmest of memories. It’s a dish best enjoyed shared, ideally with stories and laughter, making any meal feel like a special occasion. Whether you stick to the tried-and-true or venture into new variations, it’s bound to be a crowd-pleaser.