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
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 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.
