Picture this: a rich, creamy filling brimming with tender chicken, vegetables, and a medley of herbs, all tucked into a flaky, golden crust. Now, imagine topping it with cheddar chive biscuits that are warm, cheesy, and just a little bit savory. Heaven, right? That’s exactly what this Chicken Pot Pie with Cheddar Chive Biscuits brings to the table. Whether you’re craving comfort food or looking to impress at your next family dinner, this dish checks all the boxes. It’s the ultimate cozy, feel-good meal that’ll make your taste buds sing!
Why You’ll Love Chicken Pot Pie with Cheddar Chive Biscuits
The Ultimate Comfort Food
This is the kind of dish that wraps you up in a warm hug. The creamy, savory chicken pot pie filling is everything you love about comfort food, while the cheddar chive biscuits on top add an irresistible twist.
Flaky, Buttery Biscuits
The cheddar chive biscuits are golden and buttery, with just the right amount of cheesy goodness and a slight oniony bite from the chives. They’re the perfect contrast to the rich, creamy chicken filling.
Quick and Easy (But Looks Fancy!)
Don’t let the fancy appearance fool you—this dish is surprisingly simple to make! You’ll get that “wow” factor with minimal effort, which is always a win in my book.
Family-Friendly
Kids and adults alike will fall in love with this dish. It’s hearty, flavorful, and satisfying for everyone at the table.
Versatile
This pot pie can easily be customized to include your favorite veggies or even to use up leftovers. Want to swap in some peas for green beans? Go for it! Add a little extra cheese? Why not! The sky’s the limit when it comes to making it your own.
Ingredients
Let’s gather all the goodness that makes this dish so comforting:
For the Chicken Pot Pie Filling:
- Cooked Chicken: You’ll need some cooked, shredded chicken. This is the heart of the filling and adds that tender, savory goodness.
- Carrots, Celery, and Onion: These classic veggies add flavor and texture to the filling.
- Garlic: A touch of garlic adds depth to the filling and complements the other flavors.
- Chicken Broth: This creates the savory base for the filling and keeps everything moist and flavorful.
- Heavy Cream: Adds richness to the sauce, making it luxuriously creamy.
- Flour: Used to thicken the filling into a luscious, comforting sauce.
- Frozen Peas: They add a pop of color and a little sweetness to balance the richness of the dish.
- Salt and Pepper: For seasoning.
- Fresh Thyme: A few sprigs of fresh thyme to give the filling that herbal, savory flavor.
For the Cheddar Chive Biscuits:
- All-Purpose Flour: The base of the biscuit dough.
- Baking Powder: Helps the biscuits rise and become light and fluffy.
- Salt: To bring out the flavor of the biscuits.
- Cold Butter: Cold butter is key to getting that perfect flaky texture in the biscuits.
- Shredded Cheddar Cheese: The star of the biscuit topping—add as much or as little as you like.
- Fresh Chives: Chopped chives add a mild onion flavor that pairs perfectly with the cheese.
- Milk: To bring the dough together and give it that tender texture.
(Note: Exact measurements are included in the recipe card below!)
Instructions
Ready to dig into this comforting dish? Let’s get cooking!
Step 1: Make the Chicken Pot Pie Filling
Start by heating a tablespoon of olive oil or butter in a large skillet over medium heat. Add the onions, carrots, celery, and garlic. Sauté for about 5 minutes, or until the veggies are soft.
Stir in the flour and cook for 1-2 minutes to form a roux. Gradually pour in the chicken broth, stirring constantly, followed by the heavy cream. Continue to cook, stirring, until the mixture thickens into a creamy sauce.
Add the shredded chicken, peas, thyme, salt, and pepper. Mix everything together until well combined and let it simmer for a few minutes. Once the filling is thick and creamy, remove it from heat and set it aside.
Step 2: Prepare the Cheddar Chive Biscuits
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped chives. Slowly add the milk, stirring until just combined. Don’t overwork the dough—this will keep the biscuits light and flaky.
Step 3: Assemble the Chicken Pot Pie
Transfer the chicken pot pie filling into a greased baking dish. It should be spread out evenly.
Scoop spoonfuls of the biscuit dough and drop them onto the chicken filling, creating an even layer of biscuits on top. You want the biscuit dough to cover the filling, but it’s okay if some areas are slightly exposed—this will give it a rustic, homemade look.
Step 4: Bake the Pot Pie
Place the dish in the preheated oven and bake for 25-30 minutes, or until the biscuits are golden brown and cooked through. The filling should be bubbly around the edges.
If the biscuits brown too quickly before the filling is hot, cover the dish with foil and continue baking until the biscuits are fully cooked.
Step 5: Serve and Enjoy!
Once the dish is out of the oven, let it cool for a few minutes before serving. Scoop out portions of that creamy, chicken-filled goodness topped with a warm, cheesy biscuit. Dig in and enjoy the cozy comfort of this hearty meal!
Nutrition Facts
Servings: 6
Calories per serving: 450
Total Fat: 27g
Saturated Fat: 14g
Cholesterol: 80mg
Sodium: 800mg
Total Carbohydrates: 38g
Dietary Fiber: 3g
Sugars: 4g
Protein: 18g
Vitamin A: 70%
Vitamin C: 15%
Calcium: 15%
Iron: 15%
Preparation Time
Prep Time: 15 minutes
Cook Time: 40-45 minutes
Total Time: 1 hour
How to Serve Chicken Pot Pie with Cheddar Chive Biscuits
- With a Side Salad: A fresh, green salad with a light vinaigrette will add a refreshing contrast to the richness of the pot pie.
- Roasted Vegetables: Serve with some roasted veggies like Brussels sprouts or sweet potatoes to round out the meal.
- Mashed Potatoes: If you’re in the mood for extra comfort, serve it with some creamy mashed potatoes for a classic side.
Additional Tips
- Make Ahead: You can prepare the chicken pot pie filling a day in advance and refrigerate it. When ready to bake, just assemble the biscuits and bake as instructed.
- Biscuits: If you prefer, you can make the biscuit dough ahead of time and refrigerate it. Just add the biscuits right before baking.
- Veggies: Feel free to swap in your favorite veggies, like mushrooms or parsnips, to customize the filling to your liking.
FAQ Section
Q1: Can I use store-bought biscuits for this recipe?
A1: Absolutely! If you’re short on time, store-bought biscuit dough will work perfectly for the topping.
Q2: Can I make this dish gluten-free?
A2: Yes! Use a gluten-free all-purpose flour blend and gluten-free baking powder for the biscuits. For the filling, make sure the chicken broth is gluten-free.
Q3: Can I freeze this dish?
A3: Yes! You can assemble the dish and freeze it before baking. When ready to cook, bake from frozen, but you may need to extend the cooking time by 10-15 minutes.
Q4: Can I use rotisserie chicken?
A4: Definitely! Rotisserie chicken is a great shortcut and will save you time while still giving the dish that delicious chicken flavor.
Q5: How do I make the filling thicker?
A5: If your filling is too thin, you can mix a tablespoon of cornstarch with a little water and stir it into the filling to thicken it.
Q6: Can I make this recipe in individual portions?
A6: Yes! You can divide the filling and biscuits into smaller, individual baking dishes for a fun, personal twist on this recipe.
Q7: How do I store leftovers?
A7: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Q8: Can I use different cheese in the biscuits?
A8: Of course! You can swap cheddar for another cheese like mozzarella, gouda, or even Parmesan for a different flavor.
Q9: Can I make the biscuits ahead of time?
A9: Yes! You can make the biscuit dough ahead of time and refrigerate it. Just drop the dough on top of the filling before baking.
Q10: How do I prevent the biscuits from becoming soggy?
A10: Make sure the filling is thick enough before adding the biscuits, and bake at a high temperature to ensure the biscuits cook through and stay crispy on top.
Conclusion
This Chicken Pot Pie with Cheddar Chive Biscuits is everything you’ve ever wanted in a comfort meal and more. The creamy, savory filling is topped with the perfect cheesy biscuits that add a delicious pop of flavor and texture. Whether it’s a cozy weeknight dinner or a special meal for family and friends, this dish is sure to be a hit. So roll up your sleeves, get your ingredients ready, and let the comforting goodness begin!
PrintChicken Pot Pie with Cheddar Chive Biscuits
- Total Time: 1 hour
- Yield: 6–8 servings 1x
Description
This Chicken Pot Pie with Cheddar Chive Biscuits is a hearty and comforting dish that combines creamy, flavorful chicken filling with the perfect flaky cheddar chive biscuits on top. It’s the ultimate cozy meal for any season, whether you’re serving it for dinner on a chilly evening or sharing it with family and friends on a special occasion.
A comforting, savory meal with a cheesy biscuit twist!
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
-
For the chicken pot pie filling:
- Preheat your oven to 400°F (200°C).
- In a large skillet, melt the butter over medium heat. Add the diced onion, garlic, carrots, and celery, and cook for about 5-7 minutes, or until the vegetables are tender.
- Add the peas and shredded chicken to the skillet and stir to combine.
- Sprinkle the flour over the mixture and stir well to coat the vegetables and chicken. Cook for 2-3 minutes to eliminate the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly, followed by the milk. Bring to a simmer and cook for another 5-7 minutes, or until the mixture thickens.
- Season with thyme, salt, and pepper to taste. Remove from heat and set aside.
For the cheddar chive biscuits:
- In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt.
- Add the cubed cold butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with small pieces of butter.
- Stir in the shredded cheddar cheese and chopped chives.
- Gradually pour in the buttermilk, mixing just until combined. Do not overwork the dough.
- On a lightly floured surface, gently roll out the dough to about 1-inch thickness. Use a round biscuit cutter or a glass to cut out biscuits.
- Place the biscuits on a baking sheet lined with parchment paper.
Assembling and Baking:
- Pour the chicken pot pie filling into a large oven-safe dish (such as a 9×13-inch baking dish).
- Arrange the cheddar chive biscuits on top of the filling, slightly overlapping the edges.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
- You can use leftover turkey or beef in place of chicken for a variation of this dish.
- If you don’t have buttermilk, you can substitute with regular milk mixed with 1 tbsp of vinegar or lemon juice.
- For an extra rich filling, you can add 1/4 cup of heavy cream to the sauce.
- This recipe can be made ahead by preparing the filling and biscuit dough separately. Assemble and bake the next day.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (of 8)
- Calories: 550 kcal
- Sugar: 8g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 15 g
- Unsaturated Fat: 12g
- Trans Fat: 1 g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg