Chicken Pot Pie with Cheddar Chive Biscuits Recipe

If comfort food had a superstar, it would undoubtedly be the Chicken Pot Pie with Cheddar Chive Biscuits Recipe. Imagine tender shredded chicken nestled in a creamy, savory vegetable sauce, all crowned with fluffy, cheesy cheddar chive biscuits that bake golden and perfectly flaky. This dish is the ultimate cozy meal that brings warmth to your table and smiles to your loved ones’ faces. Whether it’s a weeknight dinner or a special gathering, this recipe offers satisfying layers of flavor and texture that feel both nostalgic and exciting all at once.

Ingredients You’ll Need

Don’t be intimidated by the list—each ingredient here is a simple, everyday kitchen staple that works its magic to create rich flavors, a comforting texture, and vibrant colors in this soul-soothing dish.

• Unsalted butter: Provides a rich foundation for sautéing veggies and gives tenderness to the biscuits.
• Small onion: Adds sweetness and aromatic depth when diced and sautéed.
• Garlic cloves: Give a subtle, warm punch of flavor that elevates the filling.
• Carrots and celery: Classic pot pie vegetables that introduce crunch and earthy sweetness.
• Frozen peas: For a pop of color and mild sweetness that balances the richness.
• Cooked shredded chicken: The hearty protein star, adding satisfying bite and meaty depth.
• All-purpose flour: The thickening agent for the filling and main structure for biscuits.
• Chicken broth: Builds the savory base of the creamy sauce.
• Whole milk: Adds creaminess and mellows flavors perfectly.
• Dried thyme: Sprinkles a fragrant herbal note that ties the filling together.
• Freshly ground black pepper and salt: Essential for perfectly seasoned layers.
• Baking powder and baking soda: The leavening duo that makes the biscuits rise fluffy and tender.
• Garlic powder: Enhances the biscuits with gentle savory undertones.
• Cold unsalted butter: Cubed to create flakiness in the biscuits when baked.
• Shredded cheddar cheese: Melts into the biscuits for irresistible cheesy flavor.
• Fresh chives: Bright and mild onion flavor that wakes up the biscuits.
• Buttermilk: Adds tang and moisture, keeping the biscuits soft and tender.

How to Make Chicken Pot Pie with Cheddar Chive Biscuits Recipe

Step 1: Prepare the Filling

Start by preheating your oven to 400°F (200°C) to be ready for baking. In a large skillet, melt the butter over medium heat, then add diced onions, minced garlic, carrots, and celery. Cook until vegetables are tender and smell sweet and fragrant, about 5 to 7 minutes. Next, stir in frozen peas and the shredded chicken, creating a hearty veggie-protein blend that forms the base of the filling.

Step 2: Thicken the Filling

Sprinkle the all-purpose flour evenly over your skillet ingredients and stir vigorously to coat everything. Cooking the flour for 2 to 3 minutes helps remove its raw taste and starts to thicken the mixture. Gradually pour in the chicken broth while stirring constantly, followed by whole milk. Bringing this to a gentle simmer will thicken the sauce beautifully, taking another 5 to 7 minutes on medium heat. Finish seasoning with dried thyme, salt, and freshly ground black pepper, then set aside to cool slightly.

Step 3: Make the Cheddar Chive Biscuits

In a large bowl, whisk together the dry biscuit ingredients: flour, baking powder, baking soda, garlic powder, and salt. Add the cold, cubed butter and cut it in with a pastry cutter or fingers until the mixture resembles coarse crumbs with tiny butter lumps—this is key to flaky biscuits. Stir in shredded cheddar cheese and chopped chives for sharp, herby bites. Pour in buttermilk gradually, mixing gently just until combined to keep the dough tender, then roll out and cut into rounds on a floured surface.

Step 4: Assemble and Bake

Pour the luscious chicken filling into a large oven-safe dish like a 9×13-inch pan. Arrange the cheddar chive biscuit rounds on top, slightly overlapping if needed. Bake in the preheated oven for about 20 to 25 minutes until the biscuits turn golden brown and the filling bubbles eagerly around the edges. Let the entire masterpiece rest a few minutes before diving in, allowing the flavors to settle and the filling to thicken slightly.

How to Serve Chicken Pot Pie with Cheddar Chive Biscuits Recipe

Garnishes

For a pop of freshness and a splash of color, sprinkle some extra chopped fresh chives or a light dusting of cracked black pepper right before serving. A drizzle of melted butter over the biscuits can add that glossy finish that beckons you in.

Side Dishes

This dish stands beautifully on its own, but pairing it with a crisp green salad or steamed green beans adds a refreshing contrast to the creamy pot pie. Roasted root vegetables can also complement the rustic vibe of this recipe perfectly.

Creative Ways to Present

If you want to impress guests, try serving this Chicken Pot Pie with Cheddar Chive Biscuits Recipe in individual ramekins, topping each with one or two biscuits. Alternatively, decorate the top with a sprinkle of extra cheddar cheese and fresh herbs before baking for a show-stopping golden crust that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, transfer any leftovers to an airtight container and store in the refrigerator. The filling and biscuits stay delicious for up to three days, making for easy next-day meals that taste just as comforting.

Freezing

This recipe freezes wonderfully! Assemble the pot pie but do not bake, then cover tightly and freeze. When ready to eat, bake straight from frozen, adding extra baking time to ensure the biscuits become golden and the filling heats thoroughly.

Reheating

Reheat leftovers in a preheated 350°F oven to keep the biscuits from becoming soggy and to warm the filling evenly. Avoid microwaving if possible, as it can make the biscuit topping lose its wonderful texture.

FAQs

Can I use rotisserie chicken in this Chicken Pot Pie with Cheddar Chive Biscuits Recipe?

Absolutely! Using rotisserie chicken saves time and adds great flavor, making the process quick and easy without compromising the dish’s heartiness.

What can I substitute for buttermilk in the biscuits?

If you don’t have buttermilk, you can mix ¾ cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using—it mimics the tanginess buttermilk provides.

Can I add other vegetables to the filling?

Definitely! Feel free to toss in mushrooms, corn, or even diced potatoes to customize your Chicken Pot Pie with Cheddar Chive Biscuits Recipe to your liking.

How do I make sure my biscuits come out flaky?

Keep your butter cold and avoid overworking the dough. Those little chunks of butter create steam when baking, which puffs up the biscuits beautifully.

Is it okay to prepare the filling and biscuits in advance?

Yes! You can make the filling and biscuit dough a day ahead, store them separately in the fridge, and assemble right before baking for the freshest, best texture.

Final Thoughts

This Chicken Pot Pie with Cheddar Chive Biscuits Recipe is undoubtedly a showstopper that combines hearty comfort with bright flavors and irresistible biscuit topping. It’s the kind of meal you’ll want to make again and again to share with people you love. So go ahead—gather those simple ingredients, warm your kitchen with the aroma of home-cooked goodness, and treat yourself to this cozy classic.

Chicken Pot Pie with Cheddar Chive Biscuits Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This comforting Chicken Pot Pie features a savory filling of tender chicken, peas, carrots, celery, and aromatic herbs in a creamy sauce, all topped with fluffy cheddar chive biscuits. The dish is baked to golden perfection, combining creamy, cheesy, and herbaceous flavors into a classic homemade meal perfect for family dinners.

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Ingredients

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Pot Pie Filling

• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 1/2 cups cooked chicken, shredded (rotisserie chicken works well)
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 cup whole milk
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste

Cheddar Chive Biscuits

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1 cup shredded cheddar cheese
• 2 tbsp fresh chives, chopped
• 3/4 cup buttermilk (or regular milk)

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Instructions

1. Prepare the filling: Preheat your oven to 400°F (200°C) to ensure it reaches the right temperature for baking. In a large skillet, melt the butter over medium heat, then add the diced onion, garlic, carrots, and celery. Sauté these vegetables for 5-7 minutes until they become tender and fragrant.
2. Add peas and chicken: Stir in the frozen peas and shredded cooked chicken, mixing thoroughly to combine all ingredients evenly in the skillet.
3. Incorporate flour: Sprinkle the all-purpose flour over the mixture, stirring well to coat the vegetables and chicken. Cook this for 2-3 minutes; this step cooks off the raw flour taste and helps thicken the filling later.
4. Add liquids and thicken: Gradually pour in the chicken broth while stirring constantly, followed by the whole milk. Bring the mixture to a gentle simmer and cook for 5-7 minutes until it thickens into a creamy consistency.
5. Season the filling: Add dried thyme, salt, and freshly ground black pepper to taste. Remove the skillet from the heat and set the filling aside to cool slightly.
6. Prepare biscuit dough: In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, and salt. Add the cold cubed butter and work it into the flour mixture using a pastry cutter or your fingers until it looks like coarse crumbs with small bits of butter remaining.
7. Add cheese and chives: Stir the shredded cheddar cheese and chopped fresh chives into the flour-butter mixture evenly.
8. Add buttermilk and form dough: Gradually pour in the buttermilk, stirring just until combined. Be careful not to overmix to keep the biscuits tender.
9. Shape biscuits: On a lightly floured surface, gently roll out the biscuit dough to about 1-inch thickness. Using a round biscuit cutter or a glass, cut out individual biscuits and place them on a parchment-lined baking sheet.
10. Assemble the pot pie: Pour the chicken filling into a large oven-safe dish (about 9×13 inches). Arrange the cheddar chive biscuits on top, slightly overlapping if needed, to cover the filling.
11. Bake the pot pie: Place the assembled pot pie in the preheated oven and bake for 20-25 minutes, until the biscuits turn golden brown and the filling bubbles around the edges.
12. Cool and serve: Remove the pot pie from the oven and let it rest for a few minutes to set before serving warm for the best flavor and texture.

Notes

• Use rotisserie chicken for quick prep and extra flavor.
• If buttermilk is not available, regular milk with a teaspoon of lemon juice or vinegar can be substituted.
• Keep the butter cold when making biscuit dough to achieve flaky biscuits.
• The recipe can be doubled for a larger crowd using a bigger baking dish.
• Freeze individual cooked portions for an easy future meal.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American