Cheesy Chicken Pot Pie with Biscuits
User Reviews
5
22 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
8 people
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Calories
380 kcal
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Course
Main Course
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Cuisine
American
Cheesy Chicken Pot Pie with Biscuits
Report
This Cheesy Chicken Pot Pie with Biscuits combines sautéed vegetables, diced chicken, and a creamy cheese sauce topped with flaky cheddar biscuits. The filling features carrots, onions, potatoes, celery, peas, and sharp cheddar blended into a rich sauce thickened with flour and enhanced by dry sherry and chicken stock. The biscuit topping includes chives and cheddar, adding a savory crust to the pot pie. This dish provides comfort with a textural contrast between creamy filling and tender biscuits, ideal for serving four to six people depending on appetite.
Description
Cheesy Chicken Pot Pie with Biscuits is a hearty dish featuring a creamy vegetable and chicken filling and a biscuit crust. The filling starts with melting butter in a skillet, then sweating a mix of baby carrot, onion, red potato, and celery until tender but retaining some bite. Flour is added to create a roux, followed by dry sherry, chicken stock, and milk to make a thickened sauce. Sharp cheddar cheese enriches the mixture, which is finished with peas and cooked chicken for protein and texture.
The biscuit topping is made from a blend of flour, chives, baking powder and soda, salt, cheddar cheese, cold butter, and shortening, brought together with cold buttermilk and an egg wash for browning. Once baked atop the filling, the biscuits form a golden crust that contrasts the creamy interior. This pot pie suits a family meal, serving four comfortably, or six if appetites are moderate.
To streamline prep, cook raw chicken ahead by splitting breasts and searing them seasoned, allowing vegetable prep during cooking. The biscuits can be prepared and frozen during the filling step, helping keep them flaky. Doubling the filling can accommodate larger appetites while biscuit quantity remains the same to preserve balance.
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Ingredients
- 3 tbsp butter unsalted
- 1 1/2 cups baby carrot sliced or chopped
- 1 1/2 cups onion diced
- 1 1/2 cups red potato diced
- 1/2 cup celery diced
- 1 tsp salt
- 2 medium chicken breast cooked and diced, about 2 cups
- 1/3 cup all-purpose flour
- 1/3 cup dry sherry
- 1 cup chicken stock low-sodium
- 3/4 cup milk whole
- 1 cup sharp cheddar cheese shredded, 2%
- 1 cup baby peas frozen
The Biscuits
- 2 cups all-purpose flour
- 1/4 cup chive chopped
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 Tsp salt
- 1 cup sharp cheddar cheese shredded, 2%
- 4 tbsp butter cold, cut into cubes
- 4 tbsp vegetable shortening
- 3/4 cup buttermilk cold
- 1 egg plus 2 tsp. water
Instructions
- (READ RECIPE AND NOTES BEFORE PREPARING!) Preheat oven to 400 degrees. Grease a 7x11 or 8x12 baking dish with non-stick spray or butter.
- Heat a large skillet to a medium heat. Add 3 tablespoons of butter. When butter melts add chopped carrot, onion, potato, celery and 1 teaspoon salt. Sweat vegetables until softened, but still have a bite to them, about 8 minutes. If they start to brown, reduce the heat a bit.
- Add flour to vegetables, stir to combine and cook for 1 minute. Slowly whisk in dry sherry, chicken stock and milk. Quickly stir the liquid with the vegetables to make sure no lumps form. Once the flour, veggies and liquid are incorporated, bring the mixture up to a boil and then reduce to a simmer. Simmer until the mixture has thickened significantly.
- Turn the heat off and add in the cheese, while stirring. a little bit at a time until it's all incorporated. Add diced chicken. Stir to combine. Season to taste with salt and pepper. For my taste, I added about another 1/4-1/2 tsp salt.
- Add frozen peas to the filling and toss to incorporate.
- Transfer to prepared baking dish and top with biscuits. Brush with egg wash mixture. Bake in the oven for 20-25 minutes or until biscuits are golden brown and cooked through and the filling is hot and bubbly. Garnish with chopped chive.
- While the veggies cook and the filling simmers, make the biscuits. Whisk flour, baking powder, baking soda and salt together in a large bowl. Add in chives and cheese. Stir with a fork to combine. Add in COLD cubed butter and shortening. Use a pastry cutter or fork to cut the fat in to the flour mixture. It shouldn't take long, you want there to be small, pea-sized chunks of fat distributed throughout the flour. Some larger pieces of butter are okay.
- Once the butter and shortening are cut in, drizzle half of the buttermilk over the flour, chive and cheese mixture. Use your fork to gently toss until evenly coated. Add the other half of the buttermilk and continue to stir until incorporated. DO NOT OVER MIX! There will be a few shaggy pieces, that's okay.
- Dump dough out on to a lightly floured surface. Gently knead the dough to bring it together completely. Lightly dust a rolling pin and roll the dough into a 6x8 rectangle. Fold the dough in half over itself and roll into another rectangle the same size. Repeat two more times. The last time you roll the dough into a rectangle, continue to roll the dough out so it's about 1/4 inch inch tall.
- Use a 2 1/2-inch biscuit cutter to cut 12 biscuits. If needed, reform scraps of dough to make all 12. Make sure you don't twist the biscuit cutter into the dough, just go straight down forcefully and straight back up. To prevent the cutter from stick, dip in flour before you make each biscuit. Place the biscuits on a small baking sheet and place in the freezer until the filling is complete.
Notes
- When starting with raw chicken, sear thinly sliced breasts seasoned with salt and pepper in a non-stick skillet to speed cooking while prepping vegetables.
- Preparing biscuits ahead and freezing them while making the filling helps ensure a flaky texture.
- This recipe serves 4 easily and 6 conservative eaters; for bigger appetites, consider doubling the filling but keeping biscuit quantity unchanged.
Nutrition Information
Show Details
Serving
1serving
Calories
380kcal
(19%)
Carbohydrates
38g
(13%)
Protein
22g
(44%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
53mg
(18%)
Sodium
850mg
(35%)
Potassium
634mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3692IU
(74%)
Vitamin C
11mg
(12%)
Calcium
183mg
(18%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 380kcal | 19% |
| Carbohydrates | 38g | 13% |
| Protein | 22g | 44% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 850mg | 35% |
| Potassium | 634mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3692IU | 74% |
| Vitamin C | 11mg | 12% |
| Calcium | 183mg | 18% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
22 reviews
Excellent
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