Chicken Pot Pie with Cheddar Chive Biscuits Recipe

If you’re in search of a comforting and utterly satisfying meal, this Chicken Pot Pie with Cheddar Chive Biscuits Recipe is an absolute must-try. Imagine tender shredded chicken mingling with vibrant vegetables and a creamy, herb-infused sauce, all topped with golden, fluffy biscuits bursting with sharp cheddar and fresh chives. It’s a heartwarming dish that feels like a warm hug on a plate, perfect for family dinners or cozy gatherings. Every bite delivers a rich combination of textures and flavors that make this recipe an instant favorite in any kitchen.

Ingredients You’ll Need

To create this delicious Chicken Pot Pie with Cheddar Chive Biscuits Recipe, you’ll need a blend of simple, fresh ingredients that each play an essential role in building flavor, providing texture, and adding color to the dish. From buttery vegetables cooking down to tender perfection to sharp cheddar and fragrant chives in the biscuit topping, every ingredient is carefully selected to make your pot pie unforgettable.

• Unsalted butter (2 tbsp): Adds richness and helps soften the aromatics for a flavorful base.
• Small onion, diced: Provides sweet depth and savory notes to the filling.
• Garlic cloves, minced (2): Offers a fragrant punch that elevates the whole dish.
• Carrots, peeled and diced (2): Bring sweetness and a beautiful pop of orange color.
• Celery stalks, diced (2): Adds a subtle crunch and bitterness to balance the sweetness.
• Frozen peas (1 cup): Bright green, tender, and slightly sweet for freshness.
• Cooked chicken, shredded (1 1/2 cups): The hearty protein star of the pot pie—rotisserie chicken works wonderfully.
• All-purpose flour (1/4 cup & 2 cups): Used both to thicken the filling and form the biscuit dough.
• Chicken broth (2 1/2 cups): Creates the savory sauce base, infusing it with rich poultry flavor.
• Whole milk (1 cup): Adds creaminess to the filling for that luscious texture.
• Dried thyme (1 tsp): Gives herby warmth and depth to the filling.
• Salt & freshly ground black pepper: Essential seasonings to bring the dish to life.
• Baking powder (1 tbsp) & baking soda (1/2 tsp): Leavening agents ensuring beautifully fluffy biscuits.
• Garlic powder (1 tsp): Enhances the biscuit dough with a savory kick.
• Cold unsalted butter, cubed (1/2 cup): Critical for flaky biscuit layers.
• Shredded cheddar cheese (1 cup): Delivers sharp, creamy bites throughout the biscuit topping.
• Fresh chives, chopped (2 tbsp): Adds fresh, oniony brightness to the biscuits.
• Buttermilk (3/4 cup): Or regular milk if needed; creates tender, moist biscuit dough.

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 ensure it’s ready for baking. In a large skillet, melt the butter over medium heat. Toss in the diced onion, garlic, carrots, and celery, cooking until these vegetables soften and their natural sweetness comes forward, about 5 to 7 minutes. Adding the frozen peas and shredded chicken at this point blends together the fresh and hearty components perfectly. Sprinkle the flour over the mixture, stirring thoroughly to coat everything evenly and cook out the raw taste for a couple of minutes.

Step 2: Make the Creamy Sauce

Slowly pour in the chicken broth, stirring constantly to prevent lumps, then add the milk. This gradual addition helps create a luxuriously thick and creamy filling. Bring the mixture to a gentle simmer, and let it cook for another 5 to 7 minutes until the sauce thickens just right. Season with dried thyme, salt, and freshly ground black pepper to taste, then remove the skillet from heat. Your filling is now rich, savory, and ready for its biscuit companion.

Step 3: Prepare the Cheddar Chive Biscuit Dough

Moving on to the biscuit topping, whisk together the dry ingredients: flour, baking powder, baking soda, garlic powder, and salt. The combination of these essentials ensures your biscuits will rise and have a beautiful texture. Cut the cold butter into the flour mixture with a pastry cutter or your fingers until it resembles coarse crumbs—those little bits of butter are what create that flaky biscuit texture everyone loves. Stir in shredded cheddar cheese and fresh chives, which add that irresistible cheesy and herbal punch. Pour in the buttermilk gradually and mix gently until just combined, taking care not to overwork the dough for tender biscuits.

Step 4: Shape and Bake

Lightly flour your workspace and roll the dough to about 1-inch thickness. Cut out biscuits using a round cutter or glass, then arrange them on a parchment-lined baking sheet. Pour your prepared filling into a large, oven-safe dish and place the cheddar chive biscuits on top, slightly overlapping the edges to create a rustic yet charming look. Bake everything for 20 to 25 minutes until the biscuits are beautifully golden brown and the filling bubbles enticingly around the edges. Let the pot pie cool for a few minutes before digging in—that’s when all the flavors really settle and deepen.

How to Serve Chicken Pot Pie with Cheddar Chive Biscuits Recipe

Garnishes

Adding a sprinkle of fresh chopped chives or a little extra cheddar on top right after baking can give your Chicken Pot Pie with Cheddar Chive Biscuits Recipe a fresh, vibrant finish. A light drizzle of heavy cream or a few flakes of flaky sea salt on the biscuits enhance both appearance and flavor, making it look as delightful as it tastes.

Side Dishes

This comforting meal pairs wonderfully with crisp, refreshing sides like a simple green salad with a tangy vinaigrette or steamed green beans with lemon zest. If you want to keep the cozy vibe, roasted root vegetables or a bowl of creamy tomato soup complement the pot pie’s richness beautifully, rounding out a hearty and complete meal.

Creative Ways to Present

For a fun twist, try serving individual portions in ramekins topped with small biscuit rounds for a personal touch. Alternatively, you can sprinkle extra cheddar and chives on top of each biscuit before baking to create a cheesy crust that’s visually stunning. This Chicken Pot Pie with Cheddar Chive Biscuits Recipe also shines at potlucks or family dinners when served family-style straight from the baking dish, inviting everyone to dig in and enjoy together.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which might be unlikely but happens), cover the pie tightly with foil or plastic wrap and refrigerate. It will keep well for up to 3 days, allowing you to enjoy this flavorful dish again without losing any of the comforting taste or texture.

Freezing

This dish freezes wonderfully before baking. Assemble everything in a freezer-safe baking dish, then cover it tightly with foil and freeze for up to 3 months. When you’re ready, just thaw overnight in the fridge and bake as directed. This makes meal prep a breeze when you want a quick homemade dinner.

Reheating

To reheat, place individual portions or the whole dish in a preheated oven at 350°F (175°C) for about 15 to 20 minutes, or until heated through and the biscuit topping crisps back up. Avoid using a microwave if possible, as the biscuits may become soggy instead of delightfully flaky.

FAQs

Can I use fresh chicken instead of rotisserie?

Absolutely! Cook and shred fresh chicken breast or thighs before adding to the filling. Rotisserie chicken is a great shortcut but freshly cooked chicken works just as well.

Can I substitute the cheddar cheese in the biscuits?

Yes, you can swap cheddar for other flavorful cheeses like Gruyere or Monterey Jack. Just keep in mind that the sharpness and meltability vary, which will affect the biscuit’s final flavor and texture.

Is it possible to make this recipe gluten-free?

To make a gluten-free version, replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Ensure your baking powder is gluten-free as well for the best rise.

Can I prepare the filling and biscuits ahead of time separately?

Definitely! You can make the filling a day ahead and keep it refrigerated. Prepare the biscuit dough right before baking to keep it fresh and fluffy.

What can I do if I don’t have buttermilk?

If you don’t have buttermilk on hand, simply add 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5 minutes before using. This homemade substitute will work perfectly in the biscuit dough.

Final Thoughts

This Chicken Pot Pie with Cheddar Chive Biscuits Recipe truly brings comfort food to a whole new level with its incredible combination of creamy filling and rich, cheesy biscuits. It’s one of those dishes that feels special but is surprisingly easy to make, perfect for sharing with those you love. Give it a try—you’re guaranteed to make it a family favorite that you’ll crave again and again!

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 loaded with tender shredded chicken, fresh vegetables, and a creamy thyme-infused sauce, all topped with flaky, cheddar chive biscuits. A perfect homemade dish combining rich flavors and satisfying textures for a cozy family meal.

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Ingredients

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For the Chicken 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

For the 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. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie and biscuits.
2. Cook Vegetables: In a large skillet, melt the butter over medium heat. Add diced onion, garlic, carrots, and celery. Cook for about 5-7 minutes until the vegetables are tender and fragrant.
3. Add Peas and Chicken: Stir in the frozen peas and shredded cooked chicken, combining them evenly with the cooked vegetables.
4. Thicken Filling: Sprinkle the flour over the skillet mixture and stir thoroughly to coat. Cook for 2-3 minutes to remove the raw flour taste.
5. Add Liquids: Gradually pour in the chicken broth while stirring constantly, then add the whole milk. Bring the mixture to a simmer and cook for another 5-7 minutes until the filling thickens to a creamy consistency.
6. Season Filling: Add dried thyme, salt, and freshly ground black pepper to taste. Remove the skillet from heat and set aside.
7. Mix Dry Ingredients for Biscuits: In a large bowl, whisk together flour, baking powder, baking soda, garlic powder, and salt until well combined.
8. Incorporate Butter: Add the cold cubed butter to the dry ingredients. Use a pastry cutter or fingers to work the butter into the flour until the mixture resembles coarse crumbs with small pea-sized butter pieces.
9. Add Cheese and Chives: Stir in shredded cheddar cheese and chopped fresh chives evenly throughout the biscuit dough mixture.
10. Add Liquid: Gradually pour in the buttermilk (or regular milk), mixing gently just until the dough comes together. Avoid overmixing to keep biscuits tender.
11. Shape Biscuits: On a lightly floured surface, gently roll out the dough to about 1-inch thickness. Use a round biscuit cutter or glass to cut out individual biscuits.
12. Arrange Biscuits: Place the cut biscuits onto a baking sheet lined with parchment paper.
13. Assemble Pie: Pour the prepared chicken pot pie filling into a large oven-safe baking dish (such as a 9×13-inch dish). Arrange the cheddar chive biscuits on top of the filling, slightly overlapping edges.
14. Bake: Place the assembled dish in the preheated oven. Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
15. Cool and Serve: Remove the pot pie from the oven and allow it to cool for a few minutes before serving. This helps the filling set slightly for easier serving.

Notes

• Rotisserie chicken can be a convenient shortcut for cooked chicken.
• Make sure the butter for the biscuits is cold to achieve flaky layers.
• Do not overwork biscuit dough to maintain tenderness.
• You can substitute buttermilk with regular milk plus 1 tsp vinegar or lemon juice to mimic buttermilk acidity.
• Fresh chives provide the best flavor but dried chives can be used if necessary.
• Leftover pot pie can be refrigerated for up to 3 days and reheated in the oven to maintain biscuit crispness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American