If you are searching for a comforting, all-in-one meal that feels like a warm hug on a plate, this Chicken Pot Pie with Cheddar Chive Biscuits Recipe is exactly what your kitchen needs. Imagine tender shredded chicken and vibrant vegetables smothered in a creamy, herb-scented sauce, all topped with fluffy, golden biscuits bursting with sharp cheddar and fresh chives. This is no ordinary pot pie—the fluffy biscuits bring a delightful twist that elevates the dish, making it perfect for family dinners or any time you want to impress with a cozy, homemade meal.
Ingredients You’ll Need
Gathering simple, high-quality ingredients is key to achieving the rich flavors and comforting textures in this Chicken Pot Pie with Cheddar Chive Biscuits Recipe. Each ingredient plays a special role—from the sweetness of fresh carrots and peas to the tangy punch of cheddar in the biscuits, every component comes together to create a harmonious dish.
- Unsalted butter: Provides a creamy base for sautéing and richness in the biscuits without overpowering other flavors.
- Small onion: Adds a subtle sweetness and depth when sautéed to soften.
- Garlic cloves: Infuses a fragrant and savory note that wakes up every bite.
- Carrots: Brings natural sweetness and a tender crunch to the filling.
- Celery stalks: Offers a light, fresh texture that balances the creamy elements.
- Frozen peas: A pop of vibrant green color and a burst of mild sweetness.
- Cooked chicken: The hearty, protein-packed star of the dish, ideally shredded for easy eating.
- All-purpose flour: Thickens the sauce perfectly and forms the biscuit base.
- Chicken broth: Builds a savory, flavorful sauce that ties the filling together beautifully.
- Whole milk: Adds creaminess, making the filling luxuriously smooth.
- Dried thyme: Brings an earthy, aromatic layer that enhances the savory profile.
- Salt and black pepper: Essential for balancing and boosting all the other flavors.
- Baking powder and baking soda: Key to creating fluffy, tender biscuits with the perfect rise.
- Garlic powder: Amplifies the savory biscuit flavor for an irresistible aroma.
- Cold unsalted butter: Held in pieces for flaky biscuit layers that melt in your mouth.
- Shredded cheddar cheese: Delivers sharp flavor and gooey richness to the biscuits.
- Fresh chives: Adds a mild oniony freshness that complements the cheddar beautifully.
- Buttermilk: Keeps the biscuits tender and slightly tangy, enhancing the flavor and texture.
How to Make Chicken Pot Pie with Cheddar Chive Biscuits Recipe
Step 1: Prepare the Filling
Start by preheating your oven to 400°F (200°C) and gather your ingredients. Melt butter over medium heat in a large skillet, then toss in diced onion, minced garlic, carrots, and celery. Cook these until they soften and release their enticing aroma, about 5 to 7 minutes. Next, stir in the frozen peas and shredded chicken, mixing thoroughly to combine all the textures.
Step 2: Build the Creamy Sauce
Sprinkle the all-purpose flour evenly over the chicken and vegetable mixture, stirring well to coat everything. Give it a couple of minutes to cook through, which helps avoid a raw flour taste. Next, slowly add chicken broth while stirring constantly, then pour in the milk. Bring this to a gentle simmer, letting it thicken to a luscious gravy consistency. Season with dried thyme, salt, and freshly ground pepper, then remove from heat to prepare for assembly.
Step 3: Make the Cheddar Chive Biscuits
In a large bowl, whisk together the biscuit flour, baking powder, baking soda, garlic powder, and salt. Cut in the cold, cubed butter with a pastry cutter or your fingers until the mix looks like coarse crumbs dotted with butter chunks. Stir in the cheddar cheese and fresh chives, then carefully mix in the buttermilk just enough to combine without overworking the dough. Turn the dough onto a lightly floured surface, roll gently to about 1-inch thickness, and cut out rounds for baking.
Step 4: Assemble and Bake
Pour your chicken pot pie filling into a large, oven-safe dish. Arrange the cheddar chive biscuits on top, slightly overlapping for a rustic, bakery-style crust. Bake in your preheated oven for 20 to 25 minutes until the biscuit tops are gloriously golden and the filling bubbles up invitingly at the edges. Let it cool briefly before serving to allow all the flavors to settle beautifully.
How to Serve Chicken Pot Pie with Cheddar Chive Biscuits Recipe
Garnishes
Sprinkling freshly chopped parsley or extra chives over the top just before serving adds a burst of color and a fresh bite that complements the rich filling and biscuits. A light drizzle of melted butter on the biscuits right out of the oven can also enhance their golden appeal and flavor.
Side Dishes
Because this Chicken Pot Pie with Cheddar Chive Biscuits Recipe is hearty and filling, keep sides simple yet bright. A crisp green salad with a tangy vinaigrette or steamed green beans with lemon zest pairs beautifully, refreshing the palate between bites.
Creative Ways to Present
For a fun twist, serve this pot pie in individual ramekins topped with mini cheddar chive biscuits for personalized portions. Another idea is to sprinkle some extra cheese and chives over the biscuits before baking, giving them an attractive, melty crust that elevates presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover pot pie tightly with plastic wrap or transfer to an airtight container. It will stay fresh in the refrigerator for up to 3 days, making it a perfect next-day lunch or dinner option.
Freezing
You can freeze this dish either before or after baking. For freezing before baking, assemble in a freezer-safe dish and wrap tightly. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and then bake as directed. To freeze leftovers, portion into airtight containers and freeze for similar durations.
Reheating
Reheat individual servings in the microwave or warm the whole dish in a 350°F oven for 20-25 minutes until heated through and bubbly. For best biscuit texture, avoid microwaving the biscuits alone as they may turn soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that brings great flavor and tender meat without extra effort. Just shred it and you’re ready to go.
What can I substitute for buttermilk in the biscuits?
If you don’t have buttermilk, regular milk mixed with a tablespoon of lemon juice or white vinegar will do the trick. Let it sit for 5 minutes to curdle slightly before using.
Can I prepare the biscuit dough ahead of time?
Yes, you can make the biscuit dough a few hours ahead and keep it refrigerated. Just be sure to cover it tightly and bring it to room temperature before cutting and baking to ensure a tender texture.
What if I don’t have fresh chives? Can I use dried?
You can substitute dried chives, but use less since dried herbs pack more concentrated flavor. Alternatively, green onions chopped finely will also add a lovely oniony note.
How thick should I roll out the biscuit dough?
Roll the dough to about 1 inch thick for perfect, fluffy biscuits that bake up golden and soft on top, with a slight crumb inside. Thinner biscuits can turn out too dense or dry.
Final Thoughts
This Chicken Pot Pie with Cheddar Chive Biscuits Recipe is more than just a meal; it’s a celebration of cozy, home-cooked goodness that brings smiles and satisfied sighs all around the table. Its blend of creamy filling and fluffy, flavorful biscuits makes it a true family favorite—and once you try it, I’m sure it will become one of your go-to comfort dishes, too. So grab your apron, gather your ingredients, and dive into this delicious project that’s well worth every minute spent.
Print
Chicken Pot Pie with Cheddar Chive Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie with Cheddar Chive Biscuits combines a creamy, savory filling of shredded chicken and vegetables with fluffy, cheesy biscuits baked on top. It’s a hearty, home-style dish perfect for family dinners, featuring a rich blend of vegetables, tender chicken, and aromatic herbs all baked to golden perfection.
Ingredients
For the Chicken Pot Pie Filling
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 1 1/2 cups cooked chicken, shredded (rotisserie chicken works well)
- 1/4 cup all-purpose flour
- 2 1/2 cups chicken broth
- 1 cup whole milk
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
For the Cheddar Chive Biscuits
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded cheddar cheese
- 2 tbsp fresh chives, chopped
- 3/4 cup buttermilk (or regular milk)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie and biscuits.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced onion, garlic, carrots, and celery, cooking for 5-7 minutes until vegetables are tender and fragrant.
- Add Chicken and Peas: Stir in the frozen peas and shredded cooked chicken, combining evenly with the sautéed vegetables.
- Coat with Flour: Sprinkle 1/4 cup flour over the mixture and stir well. Cook for 2-3 minutes to remove the raw flour taste and help thicken the filling later.
- Add Liquids: Gradually pour in chicken broth while stirring constantly, then add the milk. Bring the mixture to a simmer and cook for 5-7 minutes until thickened into a creamy filling.
- Season: Add dried thyme, salt, and pepper to taste, then remove the filling from heat and set aside.
- Mix Dry Ingredients for Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, and salt.
- Incorporate Butter: Add cold cubed butter to the dry ingredients and use a pastry cutter or fingers to blend until the mixture looks like coarse crumbs with some small butter pieces.
- Add Cheese and Chives: Stir in shredded cheddar cheese and chopped fresh chives evenly throughout the flour and butter mixture.
- Add Buttermilk: Gradually pour in buttermilk, mixing gently just until the dough comes together. Avoid overmixing to keep biscuits tender.
- Shape Biscuits: Turn the dough onto a floured surface and gently roll to about 1-inch thickness. Cut into biscuits using a round cutter or glass.
- Prepare for Baking: Place biscuits on a parchment-lined baking sheet ready to be topped onto the pot pie filling.
- Assemble the Pot Pie: Pour the chicken filling into a large 9×13-inch oven-safe baking dish.
- Top with Biscuits: Arrange the cheddar chive biscuits on top of the filling, slightly overlapping them to cover the pie.
- Bake: Bake in the preheated oven for 20-25 minutes, or until biscuits are golden brown and filling is bubbly at the edges.
- Cool and Serve: Remove from oven and let the pot pie cool for a few minutes before serving to allow filling to set slightly.
Notes
- Using rotisserie chicken saves time and adds flavor but freshly cooked shredded chicken works well too.
- Buttermilk adds tenderness to biscuits; if using regular milk, consider adding a teaspoon of lemon juice or vinegar to mimic acidity.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend and adjust liquid as needed.
- Vegetables can be varied based on preference, such as adding mushrooms or corn.
- Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven for best texture.
