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.
Ingredients
Scale
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)
Instructions
- 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.
- Add peas and chicken: Stir in the frozen peas and shredded cooked chicken, mixing thoroughly to combine all ingredients evenly in the skillet.
- 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.
- 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.
- 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.
- 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.
- Add cheese and chives: Stir the shredded cheddar cheese and chopped fresh chives into the flour-butter mixture evenly.
- Add buttermilk and form dough: Gradually pour in the buttermilk, stirring just until combined. Be careful not to overmix to keep the biscuits tender.
- 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.
- 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.
- 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.
- 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
