Go Back
When it comes to comfort food, few dishes evoke the same sense of warmth and nostalgia as pot pie. This Flaky Chicken and Cheddar Biscuit Pot Pie takes the traditional concept of pot pie and elevates it with a delightful twist: a rich, savory filling enveloped in a buttery, flaky cheddar biscuit topping. This dish is not only appealing to the palate but also a feast for the senses, making it a perfect centerpiece for family dinners or gatherings. The combination of tender chicken, vibrant vegetables, and the irresistible crunch of cheddar biscuits creates a meal that is sure to please everyone around the table.

Flaky Chicken and Cheddar Biscuit Pot Pie

Indulge in the ultimate comfort food with our Flaky Chicken and Cheddar Biscuit Pot Pie. This delightful dish combines tender chicken and vibrant veggies, all enveloped in a rich, savory sauce, topped with a buttery cheddar biscuit crust. Perfect for family dinners or gatherings, this recipe transforms classic pot pie into a sensational centerpiece. Easy to make and irresistibly delicious, it’s sure to warm hearts and satisfy appetites every time.
Print Recipe Pin Recipe

Ingredients
  

For the Pie Filling:

2 cups cooked chicken, shredded

1 cup frozen peas and carrots mix

1 cup frozen corn

1/2 cup diced onion

2 cloves garlic, minced

3 cups chicken broth

1/4 cup all-purpose flour

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

1 tablespoon fresh parsley, chopped (optional)

For the Cheddar Biscuit Topping:

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon cayenne pepper (optional)

1/4 cup unsalted butter, chilled and cubed

1 cup shredded sharp cheddar cheese

3/4 cup milk

Instructions
 

Prepare the Filling:

    - In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sauté until translucent, about 3-4 minutes.

      - Whisk in the flour and cook for another minute. Gradually pour in the chicken broth while stirring to prevent lumps.

        - Add the shredded chicken, frozen peas and carrots, corn, thyme, salt, and pepper. Bring the mixture to a simmer and cook for about 5-7 minutes until it thickens slightly. Stir in the parsley if using. Remove from heat and let cool slightly.

          Preheat the Oven:

            - Preheat your oven to 400°F (200°C).

              Make the Cheddar Biscuit Dough:

                - In a large mixing bowl, combine the flour, baking powder, salt, and cayenne pepper (if using).

                  - Add the chilled cubed butter and use a pastry cutter or your fingertips to mix until the mixture resembles coarse crumbs.

                    - Stir in the shredded cheddar cheese. Gradually add the milk, mixing until just combined. Do not overmix.

                      Assemble the Pot Pie:

                        - Spread the chicken and vegetable filling evenly into a greased 9-inch pie dish or baking dish.

                          - Using a spoon or your hands, drop spoonfuls of the biscuit dough on top of the filling. The toppings can be uneven – it adds to the rustic look!

                            Bake:

                              - Place the pot pie in the preheated oven and bake for 25-30 minutes or until the biscuit topping is golden brown and the filling is bubbling.

                                Serve:

                                  - Once baked, allow the pot pie to cool for a few minutes before serving. Enjoy the flaky combination of biscuit and creamy chicken filling!

                                    Prep Time, Total Time, Servings:

                                      30 minutes | 1 hour | 6 servings