If you’re craving a cozy, comforting dish that feels like a warm hug on a plate, this Chicken Pot Pie with Cheddar Chive Biscuits Recipe is the answer. It combines tender shredded chicken and vibrant vegetables in a creamy, herb-infused filling, topped with irresistibly fluffy cheddar and chive biscuits that brown perfectly in the oven. Each bite delivers a delightful mix of savory goodness, rich textures, and fresh, bright flavors that make this dish a true standout. Whether it’s a family dinner or a special occasion, this recipe will quickly become your go-to for that delightful pot pie experience with an exciting biscuit twist.
Ingredients You’ll Need
Every ingredient in this Chicken Pot Pie with Cheddar Chive Biscuits Recipe plays a crucial role, blending to create the perfect harmony of flavors and textures. From the aromatic vegetables that build the filling’s foundation to the sharp cheddar and fresh chives that elevate the biscuits, this simple but carefully chosen list is essential for success in your kitchen.
- Unsalted butter: Adds smooth richness both in the filling and biscuit dough for a luscious mouthfeel.
- Small onion, diced: Brings natural sweetness and depth to the pot pie base.
- Garlic cloves, minced: Infuse a subtle pungency that enhances every bite.
- Carrots, peeled and diced: Add color, crunch, and a mild sweetness.
- Celery stalks, diced: Provide a fresh, crisp texture and aromatic undertones.
- Frozen peas: Burst of bright, fresh flavor and cheerful green color.
- Cooked shredded chicken: Protein-packed star ingredient lending hearty substance.
- All-purpose flour: Used to thicken the filling and form the biscuit base perfectly.
- Chicken broth: Enriches the filling with savory depth and moisture.
- Whole milk: Adds creaminess to the filling and moisture to the biscuits.
- Dried thyme: Offers a fragrant earthiness that complements poultry.
- Salt and freshly ground black pepper: Essential seasonings to bring out all the flavors.
- Baking powder and baking soda: Give the biscuits their light, fluffy rise.
- Garlic powder: Enhances the biscuit dough with extra savory notes.
- Cold unsalted butter, cubed: Creates flaky, tender layers in the biscuits.
- Shredded cheddar cheese: Imparts sharpness and color to the biscuits.
- Fresh chives, chopped: Lend delicate oniony freshness to each biscuit.
- Buttermilk (or regular milk): Moistens the biscuit dough with a slight tang that balances richness.
How to Make Chicken Pot Pie with Cheddar Chive Biscuits Recipe
Step 1: Prepare the Filling
Begin by preheating your oven to 400°F (200°C) to get it ready for baking later. In a large skillet, melt the butter over medium heat, then add the diced onion, garlic, carrots, and celery. Cook these aromatics for 5 to 7 minutes until the vegetables soften and release their sweetness. Toss in the frozen peas and shredded chicken, stirring everything together so the flavors start to meld beautifully.
Step 2: Thicken the Filling
Sprinkle the flour evenly over the skillet mixture and stir well to coat the chicken and veggies. This step cooks out the raw flour taste, so give it 2 to 3 minutes while stirring constantly. Gradually pour in the chicken broth while stirring to avoid lumps, followed by the whole milk. Bring this to a gentle simmer and cook for another 5 to 7 minutes until the filling thickens to a creamy, luscious consistency that will hold its shape under the biscuits.
Step 3: Season and Set Aside
Season your savory filling with dried thyme, salt, and freshly ground black pepper to taste. These simple herbs and spices turn the filling into a wonderfully balanced flavor symphony. Once seasoned to perfection, remove the skillet from heat to let the filling rest while you prepare the biscuits.
Step 4: Make the Cheddar Chive Biscuit Dough
In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs with some buttery chunks remaining. Stir in the shredded cheddar cheese and fresh chives, which add those signature bold cheddar bite and fresh herbal notes. Gradually pour in the buttermilk, mixing just until the dough comes together – be careful not to overwork it, as you want tender biscuits.
Step 5: Cut and Prep the Biscuits
Lightly flour your surface before gently rolling out the dough to about 1-inch thickness. Cut your biscuits using a round cutter or a glass, then place them on a parchment-lined baking sheet. These biscuits will crown your pot pie filling perfectly with golden, cheesy tops that are delightfully crumbly and soft.
Step 6: Assemble and Bake
Pour the prepared chicken pot pie filling into a large, oven-safe dish like a 9×13-inch baking pan. Arrange the cheddar chive biscuits on top, slightly overlapping each other to cover the surface. Bake everything for 20 to 25 minutes until the biscuits are gloriously golden brown and the filling is bubbling invitingly around the edges. Let it cool for a few minutes before serving to allow the flavors to settle.
How to Serve Chicken Pot Pie with Cheddar Chive Biscuits Recipe
Garnishes
A sprinkle of freshly chopped chives or a light dusting of cracked black pepper over the hot biscuits adds a burst of fresh aroma and a touch of color that makes your presentation pop. For a final flourish, a drizzle of melted butter on top of the biscuits can enhance their buttery richness beautifully.
Side Dishes
This hearty Chicken Pot Pie with Cheddar Chive Biscuits Recipe stands well on its own, but pairing it with a crisp green salad dressed simply with lemon vinaigrette provides a refreshing contrast. Roasted seasonal vegetables or steamed green beans also complement the meal by adding extra texture and nutritional balance without overwhelming the main flavors.
Creative Ways to Present
For a charming rustic presentation, serve individual portions in small ramekins topped with biscuits for a cozy, personal touch. Alternatively, try a cast-iron skillet for baking and serving to keep your pot pie piping hot while adding farmhouse-style charm to your table. Garnish with fresh herbs or microgreens for a sophisticated finish that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer any leftover chicken pot pie with cheddar chive biscuits to an airtight container and refrigerate. It will keep well for 3 to 4 days, making it perfect for quick reheats during busy evenings. The biscuits may soften slightly but will maintain their delicious flavor.
Freezing
This Chicken Pot Pie with Cheddar Chive Biscuits Recipe freezes beautifully if you want to prep in advance. Freeze the unbaked assembled pie in a tightly wrapped foil pan or freezer-safe container for up to 3 months. When ready, bake directly from frozen, adding a few extra minutes to the baking time to ensure everything cooks through evenly.
Reheating
To bring your leftovers back to life, reheat individual portions in the oven at 350°F (175°C) for about 15-20 minutes until the filling is hot and bubbly and the biscuit tops regain a little crispness. Avoid microwaving if possible, as it can make the biscuit tops soggy or rubbery.
FAQs
Can I use pre-cooked chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time, making this recipe a breeze for weeknight dinners.
What can I substitute for buttermilk in the biscuit dough?
If you don’t have buttermilk on hand, you can use regular milk with a tablespoon of lemon juice or white vinegar added to it. Let it sit for a few minutes before using — this adds a little tang and tenderness just like buttermilk.
Are frozen vegetables okay to use in the filling?
Yes, frozen peas work perfectly in this recipe. Just make sure to thaw or add them while cooking so they warm through and retain their bright color and flavor.
Can I make the biscuits ahead of time and bake them later?
You can prepare the biscuit dough and keep it chilled for a day before baking. To bake later, place the biscuits on the pot pie filling and bake as directed for freshest results.
Is this recipe suitable for freezing once baked?
Freezing after baking might affect the biscuit texture, making them less fluffy. For best results, freeze before baking and cook fresh from frozen.
Final Thoughts
This Chicken Pot Pie with Cheddar Chive Biscuits Recipe is pure comfort food magic that combines classic flavors with a delightful biscuit twist. It’s the kind of meal that fills your home with inviting aromas and your heart with cozy satisfaction. Give it a try soon — I promise it will quickly become one of your favorite go-to recipes for family dinners or any time you need a delicious, soul-warming treat.
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 Dish
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie with Cheddar Chive Biscuits combines a rich, creamy chicken and vegetable filling with fluffy, cheesy biscuits on top. The savory filling features tender chicken, carrots, celery, peas, and aromatic herbs simmered in a thickened broth, while the biscuits deliver a buttery texture with sharp cheddar and fresh chives. Perfect for a hearty family meal, this pot pie is baked to golden perfection for a satisfying one-dish dinner.
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 the final bake of the pot pie with biscuits.
- Cook Vegetables: In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5-7 minutes until vegetables are tender and fragrant.
- Add Chicken and Peas: Stir in the frozen peas and shredded cooked chicken, mixing thoroughly to combine all ingredients evenly.
- Coat with Flour: Sprinkle 1/4 cup all-purpose flour over the mixture. Stir well to coat the chicken and vegetables with the flour, cooking for 2-3 minutes to remove the raw flour taste.
- Add Broth and Milk: Gradually pour in 2 1/2 cups chicken broth while stirring constantly to prevent lumps. Then add 1 cup whole milk and bring the mixture to a simmer. Cook for 5-7 minutes until the filling thickens to a creamy consistency.
- Season: Stir in 1 teaspoon dried thyme, and season with salt and freshly ground black pepper to taste. Remove the skillet from heat and set the filling aside.
- Prepare Biscuit Dry Mix: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon garlic powder, and 1/2 teaspoon salt until well combined.
- Incorporate Butter: Add 1/2 cup cold unsalted butter, cubed, to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the texture resembles coarse crumbs with small bits of butter remaining.
- Add Cheese and Chives: Mix in 1 cup shredded cheddar cheese and 2 tablespoons chopped fresh chives evenly into the flour-butter mixture.
- Mix Dough: Gradually pour in 3/4 cup buttermilk (or regular milk), stirring gently just until the dough comes together. Avoid overmixing to keep the biscuits tender.
- Shape Biscuits: Turn the dough out onto a lightly floured surface. Gently roll it to about 1-inch thickness. Use a round biscuit cutter or a glass to cut out biscuits from the dough.
- Arrange Biscuits: Place the cut biscuits on a baking sheet lined with parchment paper, ready for the final bake.
- Assemble Pot Pie: Pour the prepared chicken pot pie filling into a large, oven-safe 9×13-inch baking dish. Spread it out evenly.
- Add Biscuit Topping: Arrange the cheddar chive biscuits on top of the filling, slightly overlapping them at the edges to cover the surface.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the biscuits are golden brown and the filling is bubbling around the edges.
- Cool and Serve: Remove the pot pie from the oven and let it cool for a few minutes before serving to allow the filling to set slightly.
Notes
- Use rotisserie chicken for a quick and flavorful protein addition.
- If buttermilk is not available, whole milk can be used as a substitute in the biscuit dough.
- Do not overwork the biscuit dough to keep the biscuits light and fluffy.
- You can add other vegetables such as mushrooms or corn if desired.
- The dish can be stored in the refrigerator for up to 3 days and reheated before serving.
