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Chicken Pot Pie with Cheddar Chive Biscuits


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  • Author: Olivia
  • 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

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

  1. For the chicken pot pie filling:

    1. Preheat your oven to 400°F (200°C).
    2. 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.
    3. Add the peas and shredded chicken to the skillet and stir to combine.
    4. 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.
    5. 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.
    6. Season with thyme, salt, and pepper to taste. Remove from heat and set aside.

    For the cheddar chive biscuits:

    1. In a large bowl, whisk together the flour, baking powder, baking soda, garlic powder, and salt.
    2. 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.
    3. Stir in the shredded cheddar cheese and chopped chives.
    4. Gradually pour in the buttermilk, mixing just until combined. Do not overwork the dough.
    5. 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.
    6. Place the biscuits on a baking sheet lined with parchment paper.

    Assembling and Baking:

    1. Pour the chicken pot pie filling into a large oven-safe dish (such as a 9×13-inch baking dish).
    2. Arrange the cheddar chive biscuits on top of the filling, slightly overlapping the edges.
    3. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
    4. 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