There is something truly comforting about a warm, hearty pot pie, especially when it is topped with fluffy, flavorful biscuits. This Chicken Pot Pie with Cheddar Chive Biscuits Recipe takes that cozy classic up a notch. The rich, creamy filling packed with tender chicken and fresh veggies perfectly complements the golden cheddar and chive biscuits crowning the dish. It’s an absolute crowd-pleaser that feels like a loving homemade hug in every bite. Whether you’re cooking for family or friends, this recipe will quickly become one of your favorites to share.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this Chicken Pot Pie with Cheddar Chive Biscuits Recipe a success. Each component plays a vital role—from the creamy filling to the biscuit topping, the flavors and textures come alive thanks to these simple but essential ingredients.
- Unsalted butter (2 tbsp + 1/2 cup cubed): Adds richness and helps cook the veggies and create a tender biscuit dough.
- Onion (1 small, diced): Provides a sweet, aromatic base for the filling.
- Garlic (2 cloves, minced): Brings subtle warmth and depth of flavor.
- Carrots (2, peeled and diced): Adds natural sweetness and vibrant color.
- Celery stalks (2, diced): Offers crunch and freshness to the filling.
- Frozen peas (1 cup): Quick to use and adds a pop of tender green sweetness.
- Cooked chicken (1 1/2 cups, shredded): The hearty protein star of the dish; rotisserie chicken makes it easy.
- All-purpose flour (1/4 cup + 2 cups): Thickens the filling and forms the base of the biscuit dough.
- Chicken broth (2 1/2 cups): Creates the savory, flavorful gravy for the filling.
- Whole milk (1 cup): Adds creaminess to the filling.
- Dried thyme (1 tsp): Infuses an herby note, elevating the overall taste.
- Salt and freshly ground black pepper: Enhances and balances the flavors.
- Baking powder (1 tbsp): Provides lift and fluffiness to the biscuits.
- Baking soda (1/2 tsp): Works with the acidic buttermilk for tender biscuit texture.
- Garlic powder (1 tsp): Adds gentle garlic flavor to the biscuit dough.
- Salt (1/2 tsp): Ensures the biscuit dough isn’t bland.
- Shredded cheddar cheese (1 cup): Melts into the biscuits for cheesy, gooey goodness.
- Fresh chives (2 tbsp, chopped): Brightens the biscuits with a mild oniony bite.
- Buttermilk (3/4 cup): Keeps the biscuits tender and tangy; can substitute regular milk.
How to Make Chicken Pot Pie with Cheddar Chive Biscuits Recipe
Step 1: Prepare the Oven and Vegetables
Start by preheating your oven to 400°F (200°C). This will ensure it’s hot enough to cook the biscuits to that perfect golden brown. While it’s heating up, melt the butter in a large skillet over medium heat and add the diced onion, minced garlic, carrots, and celery. Cook these veggies gently for about 5 to 7 minutes until they are tender and fragrant. This soft base is the foundation for your filling’s amazing flavor.
Step 2: Add Chicken and Peas
Once your vegetables are softened, stir in the frozen peas along with the shredded cooked chicken. If you’ve grabbed a rotisserie chicken on a busy day, this is your ticket to a speedy and delicious meal. Mix everything well so the peas can warm through and the chicken gets nicely distributed.
Step 3: Thicken the Filling
Sprinkle the 1/4 cup of flour evenly over your mixture and stir it in to coat all the ingredients. Cooking the flour for 2 to 3 minutes at this stage is crucial because it removes that raw flour taste and starts the thickening process. Then, gradually pour in the chicken broth while stirring continuously, followed by the milk. Bring the mixture to a simmer and let it cook for 5 to 7 minutes until it thickens into a creamy, luscious sauce.
Step 4: Season and Set Aside Filling
Add the dried thyme, salt, and pepper to taste, stirring well to combine all those lovely flavors. Once done, remove the skillet from heat and set it aside while you prepare the biscuit topping.
Step 5: Make the Cheddar Chive Biscuits Dough
In a large mixing bowl, combine the 2 cups of flour, baking powder, baking soda, garlic powder, and 1/2 teaspoon salt. Cut the cold cubed butter into the flour mixture until it resembles coarse crumbs. Adding the shredded cheddar cheese and freshly chopped chives brings that irresistible cheesy and fresh bite to the biscuits. Pour in the buttermilk and stir just until the dough comes together. Be careful not to overmix — you want tender, fluffy biscuits, not dense ones!
Step 6: Assemble and Bake
Spread your thickened chicken filling evenly into a 9×13-inch baking dish. Using a spoon or your hands, drop large spoonfuls of the biscuit dough over the filling, covering the surface as best as you can. Bake for about 25 to 30 minutes, until the biscuits are puffed up and golden brown and the filling is bubbling hot. Let it rest just a few minutes before serving.
How to Serve Chicken Pot Pie with Cheddar Chive Biscuits Recipe
Garnishes
Sprinkle a bit of freshly chopped chives or parsley on top right before serving to add a fresh pop of color and subtle onion-like flavor. A light dusting of cracked black pepper can also enhance the warmth of the dish beautifully.
Side Dishes
This Chicken Pot Pie with Cheddar Chive Biscuits Recipe shines on its own, but if you want to round out the meal, a crisp green salad with a tangy vinaigrette provides a perfect crunchy, refreshing contrast. Roasted or steamed green beans or a simple coleslaw also pair wonderfully and help balance the richness.
Creative Ways to Present
For a fun twist, try making individual pot pies in ramekins with biscuit dough neatly placed on top, perfect for a cozy dinner party where everyone gets their own personal pie. You could even scoop the filling into hollowed-out bread bowls and top with cheddar chive biscuit crumbs for a rustic presentation that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of this Chicken Pot Pie with Cheddar Chive Biscuits Recipe in an airtight container in the refrigerator for up to 3 days. The flavors often meld and improve overnight, which means reheating leftovers can be just as delicious as the first serving.
Freezing
To freeze, assemble the pot pie but do not bake it. Cover tightly with plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to one month. When ready to enjoy, bake from frozen, adding about 15 minutes to the baking time, until the biscuits are golden and the filling bubbles wonderfully.
Reheating
Reheat individual portions in the oven at 350°F (175°C) for 15-20 minutes to keep the biscuit topping crisp. For a quicker option, microwave on medium power, but keep in mind the biscuit may lose some of its delightful texture.
FAQs
Can I use frozen chicken instead of cooked chicken?
It’s best to use cooked, shredded chicken for this recipe because the filling cooks relatively quickly. If you only have frozen raw chicken, cook and shred it first before adding it to the filling to ensure it’s fully cooked.
What can I substitute for buttermilk in the biscuits?
If you don’t have buttermilk, you can use regular milk with a tablespoon of lemon juice or white vinegar added. Let it sit for a few minutes to curdle slightly before using in the biscuit dough.
Can I make this recipe vegetarian?
Yes! Substitute the chicken with hearty vegetables like mushrooms, sweet potatoes, or lentils and use vegetable broth instead of chicken broth for a delicious vegetarian pot pie.
How can I make the biscuits fluffier?
Make sure your baking powder and baking soda are fresh. Also, don’t overmix the biscuit dough — mix until just combined to keep the biscuits light and fluffy.
Is there a way to make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking, and use a gluten-free flour thickener for the filling. Just adjust baking times as needed and check ingredient labels carefully.
Final Thoughts
This Chicken Pot Pie with Cheddar Chive Biscuits Recipe truly feels like a special meal you can prepare any day to bring warmth and smiles around the table. Between the savory filling and those cheesy, tender biscuits, it’s a wonderfully satisfying dish that never fails to impress. I can’t wait for you to try it and make it your new favorite comfort food!
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Chicken Pot Pie with Cheddar Chive Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This comforting Chicken Pot Pie features a creamy chicken and vegetable filling topped with fluffy cheddar chive biscuits. The savory filling is rich with tender shredded chicken, peas, carrots, and celery in a creamy, seasoned sauce. The biscuit topping adds cheesy, buttery, and herby notes for the perfect finish to this classic American dish that’s ideal for family dinners.
Ingredients
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
Biscuit Topping
- 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 ensure it’s ready for baking the pot pie once assembled.
- Cook Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion, minced garlic, diced carrots, and celery. Cook for 5-7 minutes until vegetables are tender and fragrant.
- Add Peas and Chicken: Stir in frozen peas and shredded cooked chicken, mixing well to combine with the sautéed vegetables.
- Coat with Flour: Sprinkle the flour over the skillet mixture and stir thoroughly to coat the ingredients. Cook for 2-3 minutes to remove the raw flour taste, stirring constantly.
- Add Liquids: Gradually pour in chicken broth while stirring continuously, then add the milk. Bring the mixture to a simmer and cook for an additional 5-7 minutes, or until sauce thickens to a creamy consistency.
- Season Filling: Stir in dried thyme and season with salt and freshly ground black pepper to taste. Remove from heat and set aside the filling.
- Prepare Biscuit Dough: In a mixing bowl, whisk together flour, baking powder, baking soda, garlic powder, and salt. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in shredded cheddar cheese and chopped chives. Pour in the buttermilk and gently mix until just combined to form the biscuit dough.
- Assemble and Bake: Transfer the hot chicken filling into a baking dish. Drop spoonfuls of the biscuit dough evenly over the filling. Bake in the preheated 400°F (200°C) oven for 20-25 minutes, or until the biscuits are golden brown and cooked through. Let cool slightly before serving.
Notes
- Use rotisserie or leftover cooked chicken for convenience and enhanced flavor.
- You can substitute frozen mixed vegetables instead of peas, carrots, and celery if preferred.
- Ensure the biscuit dough is not overmixed to keep the topping light and flaky.
- For a dairy-free option, substitute butter with a plant-based spread and use almond or oat milk.
- Leftovers can be refrigerated for up to 3 days and reheated covered in the oven to retain biscuit crispness.
