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Pot pies have long been celebrated as a comforting staple in numerous cuisines around the world. The warm, savory aroma of a pot pie baking in the oven evokes feelings of nostalgia and homeliness, making it a favorite for family dinners and gatherings. Traditionally, pot pies feature a hearty filling encased in a golden crust, but today we’re giving this classic dish a delightful twist. Introducing the Flaky Chicken and Cheddar Biscuit Pot Pie, a recipe that boasts a rich, creamy filling topped with a light and flaky cheddar biscuit crust.

Flaky Chicken and Cheddar Biscuit Pot Pie

Discover a comforting twist on a classic favorite with our Flaky Chicken and Cheddar Biscuit Pot Pie. This recipe combines tender chicken, vibrant veggies, and a creamy sauce, all topped with light, flaky cheddar biscuits. Perfect for busy weeknights or family gatherings, this pot pie is both satisfying and simple to make. Find step-by-step instructions and tips to create this delightful dish that’s sure to impress everyone at your table.
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Ingredients
  

For the Filling:

2 tablespoons olive oil

1 small onion, diced

2 cloves garlic, minced

2 medium carrots, diced

1 celery stalk, diced

1 cup frozen peas

2 cups cooked chicken, shredded (using rotisserie chicken is a great option)

3 tablespoons all-purpose flour

2 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried rosemary

½ teaspoon salt

¼ teaspoon black pepper

½ cup heavy cream

1 tablespoon fresh parsley, chopped (for garnish)

For the Cheddar Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon baking soda

1 teaspoon salt

½ teaspoon garlic powder

½ cup unsalted butter, cold and cubed

1 cup sharp cheddar cheese, shredded

¾ cup buttermilk

Instructions
 

Prepare the Filling:

    - Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced onion and sauté for about 3 minutes until it becomes translucent.

      - Add the minced garlic, diced carrots, and celery to the skillet. Continue cooking for another 5 minutes, stirring occasionally, until the vegetables are softened.

        - Sprinkle the all-purpose flour over the sautéed vegetables, stirring well to coat. Cook for 1-2 minutes to ensure the flour loses its raw taste.

          - Gradually pour in the chicken broth while constantly stirring, bringing the mixture to a gentle simmer. Allow it to thicken for approximately 5-7 minutes.

            - Stir in the shredded chicken, frozen peas, dried thyme, dried rosemary, salt, pepper, and heavy cream. Mix until everything is well combined, then remove from heat.

              Make the Biscuit Topping:

                - Preheat your oven to 425°F (220°C) to get it ready for baking.

                  - In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and garlic powder until well combined.

                    - Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs, with small pieces of butter remaining.

                      - Stir in the shredded sharp cheddar cheese. Gradually add the buttermilk, mixing until a soft dough forms. Be careful not to overmix, as this can lead to tough biscuits.

                        Assemble the Pot Pie:

                          - Pour the prepared chicken filling into a greased 9-inch pie dish or an oven-safe skillet, spreading it out evenly.

                            - Drop spoonfuls of the biscuit dough over the top of the filling, trying to cover as evenly as possible. Don’t worry if some gaps appear; it will still bake beautifully.

                              Bake:

                                - Place the assembled pot pie in the preheated oven and bake for 20-25 minutes. Keep an eye out for the biscuit topping; it should be golden brown and fully cooked through.

                                  - Once baked, allow it to cool for a few minutes. Garnish with fresh parsley before serving warm to enhance flavor and presentation.

                                    Prep Time, Total Time, Servings: 20 minutes | 1 hour | 6 servings

                                      Optional Presentation Tips: Serve warm directly from the baking dish or transfer individual portions to plates. Pair with a side of mixed greens for a colorful contrast, and enjoy this comforting dish with family and friends!