Chicken Pot Pie with Cheddar Bay Biscuits
Chicken pot pie with cheddar bay biscuits is the ultimate comfort food mash-up. Tender chunks of chicken and hearty vegetables simmer in a creamy, savory sauce, all topped with golden, buttery cheddar biscuits that melt in your mouth.
Equipment
- Dutch Oven or Large Pot
- Baking Sheet
Ingredients
- 1 batch Cheddar Cheese Chive Biscuits
Chicken Pot Pie Filling
- 1 1/2 lbs Chicken Breast
- 2 tsp Italian Seasoning
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1 tbsp Olive Oil
- 2 Carrots, (diced)
- 2 Celery Stalks, (diced)
- 1 Yellow Onion, (diced)
- 1 tsp Onion Powder
- 1 tsp Dried Tarragon, (dried thyme is a good substitute if you don't have tarragon)
- 2 Sage Leaves, (chopped)
- 2 sprigs Rosemary, (chopped)
- 2 sprigs Thyme, (chopped)
- 3 tbsp Parsley
- 4 tbsp Salted Butter
- 2 tsp Chicken Bouillon Paste
- 2 tsp Dijon Mustard
- 5 tbsp All Purpose Flour
- 3 cups Chicken Broth
- 1 cup Frozen Peas
- 4 oz Cream Cheese
- 1/2 cup Heavy Cream
- 1/2 cup Parmesan
Garlic Butter Topping
- 4 tbsp Salted Butter, (melted)
- 1 tbsp Parsley, (diced)
- 1 clove Garlic, (minced)
Instructions
- Prepare the biscuit batter for the cheddar cheese chive biscuits and bake according to the recipe instructions. Set aside. (this can be prepared up to 2 days in advance, just be sure to store in an airtight container)
- Add chicken breast to a bowl and season with kosher salt, black pepper, and italian seasoning, ensuring all of the chicken is coated. Add olive oil to a large pot or dutch oven over medium heat and add the chicken. Cook until golden brown and cooked all the way through. Remove onto a plate to rest.
- Preheat the oven to 350 degrees F.
- Drizzle more olive oil to the pan if needed, then add carrots, celery, and onion. Cook for 5-7 minutes, until slightly softened. Then add onion powder, dried tarragon, sage, rosemary, thyme, parsley, and garlic. Season with a pinch of salt and pepper and cook for 3 minutes.
- Add butter, chicken bouillon paste, and dijon mustard and stir everything together constantly. Once the butter is melted, add the flour, stirring everything together until a thick paste forms. Pour in the chicken broth and bring to a boil.
- Add frozen peas, cream cheese, and heavy cream. Stir everything together and continue to cook for 10-15 minutes, stirring occasionally until the filling has thickened. While the pot pie filling is cooking, cut chicken breasts into bite sized pieces then add it to the pot and stir together. Once thickened, add parmesan and stir together, then pour the filling into a 12-inch cast iron skillet or oven-safe skillet (or 9x13 baking dish). Place the biscuits on top of the filling.
- Bake in the preheated oven for 12-15 minutes, until the filling is bubbling.
- While the chicken pot pie casserole is baking, make the garlic butter topping. Combine melted butter, parsley, and minced garlic in a small bowl and mix together.Once the pot pie is finished baking, brush the top of the biscuits with the garlic butter and serve.
Notes
- Make sure your filling isn't too liquidy. The Cheddar Bay biscuits will absorb some moisture, so it's crucial to have a thick, hearty filling. When preparing your filling, let it simmer long enough to thicken, and don’t be afraid to add a little more flour or cornstarch if needed. This will keep the biscuits from becoming soggy on the bottom.
- Don't overcrowd the pan with biscuits. If you have leftover biscuits, serve it with the pot pie on the side or add it on top while serving.
- Add a little flaky sea salt on top to really make all of those flavors pop!
Nutrition
Calories: 381kcal, Carbohydrates: 15g, Protein: 21g, Fat: 27g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 111mg, Sodium: 1872mg, Potassium: 501mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1175IU, Vitamin C: 13mg, Calcium: 147mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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