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- 1 lb chicken breast, diced into bite-sized cubes - 1 cup frozen mixed vegetables (such as peas, carrots, and corn) - 1 medium onion, finely diced - 2 cloves garlic, minced These main ingredients form the heart of your pot pie. Chicken breast gives a tender bite. Frozen mixed vegetables add color and nutrition. Onion and garlic provide great flavor, making everything taste better. - 1 ½ cups all-purpose flour - 2 tablespoons baking powder - ¾ cup sharp cheddar cheese, shredded - ½ cup unsalted butter, cold and cut into small cubes - 1 cup milk The biscuit topping is what makes this dish special. All-purpose flour and baking powder create a fluffy texture. Sharp cheddar cheese adds a rich, savory flavor. Cold butter keeps the biscuits light and flaky. Milk helps bind the dough together. - 1 cup chicken broth - 1 cup heavy cream - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon salt - ½ teaspoon freshly cracked black pepper Seasonings bring your pot pie to life. Chicken broth and heavy cream create a creamy filling. Olive oil adds richness and helps cook the chicken. Thyme, salt, and pepper enhance all the flavors. These ingredients work together for a comforting dish you’ll love. {{ingredient_image_2}} First, heat olive oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken breast. Sauté the chicken for about 5-7 minutes. You want it browned and fully cooked. This browning brings out the flavor. After cooking, transfer the chicken to a plate. Leave any drippings in the skillet for extra taste. Next, in the same skillet, add finely diced onion and minced garlic. Sauté these for 2-3 minutes. You want the onion to turn soft and fragrant. This step builds a strong flavor base for your filling. Then, stir in the frozen mixed vegetables. Add the cooked chicken back to the skillet. Pour in chicken broth and heavy cream. Add dried thyme, salt, and black pepper. Mix gently and bring it to a simmer. Cook for about 5 minutes until the mixture thickens a bit. Once done, remove it from heat. Now let’s make the biscuit dough. In a large bowl, mix all-purpose flour, baking powder, and a pinch of salt. Next, add cold, diced butter. Use a pastry cutter or your fingers. You want to cut the butter into the flour until it looks like coarse crumbs. After that, fold in the shredded sharp cheddar cheese. Make sure it’s evenly mixed. Before assembling, preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray. Pour the chicken and vegetable filling into the dish, spreading it evenly. Using a spoon, drop generous dollops of the biscuit dough over the filling. Ensure there are some gaps for steam to escape. Now, it’s time to bake! Place the pie in the oven and bake for 30-35 minutes. Keep an eye on it. You want the biscuit topping to be puffed and golden brown. A toothpick should come out clean when poked into the biscuit layers. To get a fluffy biscuit topping, start with cold butter. Cold butter helps create air pockets. These pockets make the biscuits rise well. Cut the butter into the flour until you see coarse crumbs. This step is key for a light texture. Avoid overmixing the dough. When you add milk, mix just until it comes together. If you stir too much, your biscuits can turn tough. A slightly sticky dough is perfect for this dish. Adding herbs can make your pot pie shine. Consider using fresh rosemary or parsley for a pop of flavor. You can also sprinkle in some garlic powder or paprika. These spices will give your dish a unique twist. For great sides, I suggest serving a fresh green salad. The crispness of the salad balances the warm pot pie. You might also pair it with a light soup for a full meal. To ensure even cooking, spread the filling evenly. This helps all parts cook at the same time. Use a spoon to dollop the biscuit dough over the filling. Leave some gaps for steam to escape. This will help the biscuits cook perfectly. For the filling to thicken properly, let it simmer. After adding the broth and cream, cook it for about five minutes. This step helps meld the flavors and create a rich sauce. Pro Tips Use Fresh Herbs: Fresh thyme can elevate the flavor of your pot pie; consider adding some fresh herbs alongside the dried thyme for a burst of freshness. Chill the Butter: Make sure your butter is very cold when making the biscuit dough for extra flaky layers. You can even freeze it for a few minutes before using. Texture Variation: For added texture, consider mixing in some crushed crackers or breadcrumbs into the biscuit dough before baking. Check for Doneness: Ensure the biscuit topping is fully cooked by checking that it has risen and turned golden brown, as this ensures a deliciously flaky crust. {{image_4}} You can change the protein in this pot pie. Turkey or beef works well. Just cook them as you do with chicken. You can also swap out the frozen mixed vegetables. Fresh veggies like green beans, corn, or bell peppers add bright colors and taste. If you need gluten-free options, use a gluten-free flour blend for the biscuits. Many blends work well in baking. For dairy-free options, you can use almond milk or coconut cream. Replace the cheese with a non-dairy option, too. Want to try something new? Different cheese varieties add fun flavors. Try gouda or pepper jack for a kick. You can also add spices like paprika or rosemary for a twist. Just a pinch can change the whole dish. Store any leftover Cheddar Biscuit Chicken Pot Pie in an airtight container. This keeps it fresh and tasty. Place it in the fridge within two hours of cooking. It will stay good for about three to four days. To freeze the pot pie, let it cool completely first. Wrap it tightly in plastic wrap and then in foil. This helps prevent freezer burn. You can freeze it for up to three months. When you want to reheat, thaw it in the fridge overnight. To heat it, preheat your oven to 350°F (175°C). Remove the foil and plastic wrap. Bake for about 30-40 minutes until it’s hot throughout. You can cover it with foil if the biscuit topping gets too brown. Get creative with leftover filling! You can use it as a savory filling for tacos or wraps. Try adding it to a salad for a hearty meal. For reheated servings, pair it with a fresh green salad or some roasted vegetables. A light vinaigrette can add a nice touch too. Enjoy your delicious leftovers! You can tell when the pot pie is done by looking at the biscuit topping. It should be puffed and golden brown. To check, insert a toothpick into the biscuit layers. If it comes out clean, your pot pie is ready to serve. Yes, you can prepare this recipe ahead of time. Cook the filling and store it in the fridge. You can also make the biscuit dough. Just cover both well. When you’re ready to bake, layer the filling and dough in the pie dish and bake as directed. This dish pairs well with a fresh green salad. You can also serve it with steamed vegetables or mashed potatoes. A light vinaigrette on the salad adds a nice touch. Enjoy your meal with a glass of sparkling water or iced tea for a refreshing drink! This blog post covered every step to make a delicious Cheddar Biscuit Chicken Pot Pie. You learned about essential ingredients like chicken, cheese, and seasonings. I shared techniques for cooking and assembling the pot pie, along with tips for perfecting the biscuit texture. Variations allow you to customize the dish with different proteins and dietary needs. Now, you have the tools to create a tasty meal any night. Embrace your creativity in the kitchen and enjoy every bite.

Cheddar Biscuit Chicken Pot Pie

A comforting chicken pot pie topped with fluffy cheddar biscuits.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 lb chicken breast, diced into bite-sized cubes
  • 1 cup frozen mixed vegetables (such as peas, carrots, and corn)
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • ½ teaspoon freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • ¾ cup sharp cheddar cheese, shredded
  • ½ cup unsalted butter, cold and cut into small cubes
  • 1 cup milk

Instructions
 

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the diced chicken breast and sauté until browned and fully cooked, approximately 5-7 minutes. Transfer the cooked chicken to a plate and set aside, leaving any drippings in the skillet for added flavor.
  • In the same skillet, add the finely diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and the onion becomes translucent and soft.
  • Stir in the frozen mixed vegetables into the skillet, followed by the previously cooked chicken. Pour in the chicken broth and heavy cream, then add dried thyme, salt, and black pepper. Mix gently and bring the mixture to a simmer. Allow it to cook for about 5 minutes until slightly thickened. Remove from heat and set aside.
  • In a large mixing bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Add the cold, diced butter. Use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Fold in the shredded sharp cheddar cheese until evenly distributed.
  • Gradually pour in the milk, stirring with a spatula or spoon until the dough begins to come together. Be careful not to overmix; the dough should be just moist and slightly sticky.
  • Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with butter or cooking spray. Pour the chicken and vegetable filling into the prepared pie dish, spreading it evenly across the bottom. Using a spoon, drop generous dollops of the biscuit dough over the filling, ensuring an even coverage that allows for some gaps for steam to escape.
  • Place the assembled pot pie in the preheated oven and bake for 30-35 minutes until the biscuit topping is puffed and golden brown, and a toothpick inserted into the biscuit layers comes out clean.
  • Once baked, remove the pot pie from the oven and let it cool for about 5 minutes. Serve it warm, scooping generous portions onto plates for a comforting and hearty meal.

Notes

For a delightful presentation, serve with a sprinkle of fresh parsley on top and a side of green salad for added freshness.
Keyword biscuit, cheddar, chicken, pot pie