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
Scale
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.
