Chicken Pot Pie with Cheddar Biscuits

Chicken Pot Pie with Cheddar Biscuits

Ingredients

For the filling:

• 2 cups cooked chicken, shredded or diced
• 2 tbsp butter
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 cup milk or half-and-half
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme (or poultry seasoning)
• 1 cup frozen peas (or mixed vegetables)

For the cheddar biscuits:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/2 tsp garlic powder
• 1/4 cup cold butter, cubed
• 1 cup shredded sharp cheddar cheese
• 3/4 cup buttermilk (or milk + 1 tsp vinegar/lemon juice)

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Instructions

1. Preheat oven to 400°F (200°C). Grease a 9x13 baking dish or deep skillet.

2. Make the filling:

   • In a large skillet, melt butter over medium heat. Add onion, carrots, and celery; cook 5–6 minutes until softened.
   • Stir in garlic and cook 1 minute.
   • Sprinkle flour over veggies, stir, and cook 1–2 minutes.
   • Slowly whisk in chicken broth and milk. Stir until thickened and creamy.
   • Season with salt, pepper, and thyme.
   • Stir in chicken and peas. Simmer 2–3 minutes, then pour into prepared baking dish.

3. Make the cheddar biscuits:

   • In a bowl, whisk flour, baking powder, baking soda, salt, and garlic powder.
   • Cut in cold butter with a pastry cutter or fork until mixture looks like coarse crumbs.
   • Stir in cheddar cheese.
   • Add buttermilk and mix until dough just comes together (don’t overmix).

4. Assemble:

   • Drop spoonfuls of biscuit dough evenly over the filling (it’s okay if some filling shows through).

5. Bake:

   • Bake uncovered 25–30 minutes, until biscuits are golden brown and filling is bubbling.
   • Let cool 5 minutes before serving.

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✨ Tip: For extra flavor, brush the baked biscuits with melted garlic butter and a sprinkle of parsley before serving.