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Pot pie has long been celebrated as a quintessential comfort food, synonymous with warmth and home-cooked nostalgia. This hearty dish, traditionally encased in a flaky pastry crust and brimming with savory fillings, stands as a beloved staple in many households. While the classic pot pie holds a special place in our hearts, the Flaky Chicken and Cheddar Biscuit Pot Pie introduces an exciting twist that elevates this comfort food to new heights. By substituting the conventional pastry crust with a light and fluffy cheddar biscuit topping, this recipe not only enhances the flavor profile but also adds a delightful texture that is both satisfying and indulgent.

Flaky Chicken and Cheddar Biscuit Pot Pie

Discover the ultimate comfort food with this Flaky Chicken and Cheddar Biscuit Pot Pie. This delightful twist on the classic features a rich, creamy filling of tender chicken and vegetables topped with a light and fluffy cheddar biscuit crust. Perfect for family gatherings or cozy nights at home, this recipe combines nostalgia with modern flavors to create a satisfying dish. Follow our step-by-step guide and elevate your comfort food game with this culinary masterpiece.
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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 (or rotisserie chicken)

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:

    - In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and sauté for about 3 minutes until translucent.

      - Stir in the minced garlic, diced carrots, and celery; cook for an additional 5 minutes until softened.

        - Sprinkle flour over the sautéed vegetables and mix well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

          - Gradually stir in chicken broth and bring to a simmer, allowing the mixture to thicken (about 5-7 minutes).

            - Add shredded chicken, frozen peas, herbs, salt, pepper, and heavy cream. Stir to combine and remove from heat.

              Make the Biscuit Topping:

                - Preheat your oven to 425°F (220°C).

                  - In a mixing bowl, combine the flour, baking powder, baking soda, salt, and garlic powder.

                    - Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

                      - Mix in the shredded cheddar cheese, then add the buttermilk gradually until a soft dough forms. Do not overmix.

                        Assemble the Pot Pie:

                          - Pour the chicken filling into a greased 9-inch pie dish or an oven-safe skillet.

                            - Drop spoonfuls of the biscuit dough over the top of the filling, covering it as evenly as possible (it’s okay if some gaps remain).

                              Bake:

                                - Place the assembled pot pie in the preheated oven and bake for 20-25 minutes, or until the biscuit topping is golden brown and cooked through.

                                  - Let cool for a few minutes before garnishing with fresh parsley. Serve warm.

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