If you are craving the ultimate comfort food that wraps all the cozy flavors of home-cooking into one dish, this Chicken Pot Pie with Cheddar Chive Biscuits Recipe is your new best friend. Imagine tender chunks of chicken nestled in a velvety vegetable stew, topped with golden, fluffy biscuits bursting with sharp cheddar and fresh chives. Every bite is an irresistible harmony of creamy, savory goodness and buttery, herb-tinged biscuit crunch. This dish not only satisfies your appetite but also warms your soul, making it perfect for family dinners or a weekend treat you’ll find yourself making again and again.
Ingredients You’ll Need
With just a handful of straightforward ingredients, this Chicken Pot Pie with Cheddar Chive Biscuits Recipe brings together simple pantry staples and fresh touches that elevate the dish. Each component plays a key role in building the rich, satisfying flavor and delightful textures that make this pot pie so memorable.
- Butter: Adds a luscious richness essential for sautéing vegetables and creating the biscuit dough’s tender crumb.
- Olive oil: Balances the butter’s flavor and helps soften the veggies without burning.
- Onion and garlic: Provide foundational aromatics that deepen the savory profile.
- Carrots and celery: Bring subtle sweetness and satisfying crunch to the filling.
- All-purpose flour: Acts as a thickening agent in the stew and forms the structure for the biscuits.
- Chicken broth and whole milk: Combine to create a creamy, flavorful sauce for the filling.
- Cooked chicken: The hearty star protein, tender and juicy, creating that classic pot pie feel.
- Frozen peas: Offer pops of color and sweetness amidst the savory elements.
- Fresh thyme: Adds a fragrant, earthy note that brightens the whole dish.
- Sharp cheddar cheese and fresh chives: Infuse the biscuit topping with cheesy tang and fresh herbaceousness that make every bite irresistible.
- Baking powder, baking soda, salt, and buttermilk: Ensure the biscuits rise perfectly with a tender, fluffy interior and golden crust.
How to Make Chicken Pot Pie with Cheddar Chive Biscuits Recipe
Step 1: Cook the Vegetables and Make the Roux
Start by heating butter and olive oil in a large skillet over medium heat to create a rich base. Add diced onion, minced garlic, carrots, and celery, cooking until these vegetables soften and the kitchen fills with inviting aromas. Sprinkle the flour over the veggies and stir constantly for a couple of minutes to build a roux—this will thicken your sauce beautifully without any clumps.
Step 2: Prepare the Creamy Filling
Slowly whisk in chicken broth and whole milk, bringing the mixture to a gentle simmer. Keep stirring until it thickens to a luscious sauce. Next, fold in the cooked chicken, frozen peas, and fresh thyme. Season thoughtfully with salt and pepper, then transfer the hearty filling to a 9×13-inch baking dish. This savory base promises layers of flavor beneath the biscuit topping.
Step 3: Make the Cheddar Chive Biscuit Dough
Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in cold cubes of butter until the mixture looks like coarse crumbs—a key step for creating flaky biscuits. Stir in sharp cheddar and chopped fresh chives for bursts of flavor and freshness. Pour in buttermilk gently and stir just enough to bring the dough together, careful not to overwork it to keep your biscuits tender.
Step 4: Assemble and Bake
Drop generous spoonfuls of biscuit dough over the chicken filling, creating a rustic, inviting top layer. Brush the biscuits with a little extra buttermilk to encourage a golden, glossy finish. Pop the dish into the preheated oven and bake for 25 to 30 minutes or until the biscuits are beautifully browned and cooked through. Let it rest briefly for filling to settle, then get ready to indulge!
How to Serve Chicken Pot Pie with Cheddar Chive Biscuits Recipe
Garnishes
A sprinkle of fresh chopped parsley or extra chives on top adds a lovely pop of color and fresh herbaceous flavor that complements the cheddar chive biscuits perfectly. For a touch of elegance, a light drizzle of good-quality extra virgin olive oil or a few grinds of cracked black pepper on the biscuits can enhance the flavors without overpowering the dish.
Side Dishes
This Chicken Pot Pie with Cheddar Chive Biscuits Recipe shines on its own but also pairs beautifully with crisp green salads or roasted vegetables to balance the richness. A simple arugula salad with lemon vinaigrette or steamed green beans tossed in garlic butter can bring refreshing contrast and make your meal feel complete and well-rounded.
Creative Ways to Present
Serve individual portions in small ramekins for an impressive family-style presentation that feels cozy and personal. Alternatively, scoop the filling into pie plates and top with biscuits for a more traditional look that invites everyone to dig in. For a fun twist, consider adding a brush of melted cheddar onto the biscuits when nearly done baking for an extra cheesy crust that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Chicken Pot Pie with Cheddar Chive Biscuits tightly with plastic wrap or store in an airtight container. Refrigerate for up to 3 days, so you can enjoy the comforting flavors again without missing a beat.
Freezing
For longer preservation, freeze the uncooked filling and biscuit topping separately in airtight containers for up to 2 months. When ready, thaw overnight in the fridge and assemble before baking. This saves time while still delivering fresh-baked taste anytime you crave it.
Reheating
To reheat leftovers, cover loosely with foil and warm in a 350°F oven until heated through, about 20 minutes. This helps retain the flaky texture of the cheddar chive biscuits while warming the filling perfectly. Avoid microwaving as it may make the biscuits soggy.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds great flavor and makes the recipe easier without sacrificing any of the comforting qualities of the dish.
What can I add for extra veggies?
Mushrooms, corn, or even diced potatoes make wonderful additions to the filling. They boost texture and nutrients while complementing the classic flavor profile.
Can I make the biscuits ahead of time?
It’s best to prepare biscuit dough just before baking to keep them light and fluffy, but you can refrigerate the dough for a few hours if needed. Just bring it back to room temperature before topping the filling.
Is there a dairy-free option?
While this recipe relies on butter, cheese, and milk for flavor and texture, you can substitute dairy-free butter, plant-based milk, and vegan cheese to suit your needs, though the taste will vary slightly.
How do I know when the biscuits are done?
Look for a golden brown top that’s firm to the touch. You can also insert a toothpick into a biscuit; if it comes out clean, your biscuits are perfectly baked.
Final Thoughts
There’s something truly special about a Chicken Pot Pie with Cheddar Chive Biscuits Recipe that fills the kitchen with warmth and brings smiles around the table. From the creamy filling to the cheesy, herb-scented biscuits crowning the top, this dish is comfort food at its finest. Whether you’re cooking for a crowd or indulging in a cozy solo meal, be sure to try this recipe soon—you won’t regret making this delicious pot pie a staple in your recipe collection.
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Chicken Pot Pie with Cheddar Chive Biscuits Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie with Cheddar Chive Biscuits is a comforting and hearty dish featuring a creamy chicken and vegetable filling topped with flaky, cheesy biscuits infused with fresh chives. Perfect for cozy dinners, this recipe combines tender cooked chicken and vibrant veggies in a savory sauce, all baked to golden perfection.
Ingredients
Filling
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken, shredded or chopped
- 1 cup frozen peas
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried thyme
- Salt and pepper to taste
Cheddar Chive Biscuits
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped fresh chives
- 3/4 cup buttermilk, plus extra for brushing
Instructions
- Prepare the Filling: Preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté until the vegetables are softened, about 5 to 6 minutes.
- Make the Roux and Sauce: Sprinkle the all-purpose flour over the softened vegetables and stir constantly for 1 to 2 minutes to form a roux. Slowly pour in the chicken broth and then the whole milk while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and cook until it thickens, about 5 minutes.
- Combine Filling Ingredients: Stir in the cooked chicken, frozen peas, and thyme. Season the filling with salt and pepper to taste. Remove the skillet from heat and transfer the filling mixture to a 9×13-inch baking dish or a deep pie dish.
- Prepare the Biscuits: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Using a pastry cutter or your fingers, cut the cold unsalted butter into the dry mixture until it resembles coarse crumbs. Stir in the shredded sharp cheddar cheese and chopped fresh chives. Add the buttermilk and stir gently until the dough just comes together.
- Top and Bake: Drop large spoonfuls of the biscuit dough evenly over the chicken filling, covering the surface. Brush the tops of the biscuits with a little extra buttermilk for a golden finish. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the biscuits are golden brown and cooked through.
- Rest and Serve: Once baked, allow the chicken pot pie to rest for 5 to 10 minutes before serving. This lets the filling set slightly for easier serving and better flavor integration.
Notes
- Use rotisserie chicken for a quick and convenient protein option.
- Add mushrooms or corn to the filling for extra flavor and texture.
- Make the filling ahead of time and refrigerate; add biscuit topping just before baking to save time.
