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
Scale
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.