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
Scale
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.
