Description
A comforting and hearty Biscuit Topped Cheesy Chicken Pot Pie that combines tender shredded chicken and mixed vegetables in a creamy, cheesy sauce, all baked under a golden, fluffy biscuit topping. Perfect for an easy weeknight dinner that feels like a warm hug.
Ingredients
Scale
For the Chicken Filling:
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups cooked, shredded chicken
- 2 cups mixed vegetables (frozen peas, carrots, corn, or fresh)
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
For the Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup buttermilk (plus more as needed)
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for baking the pot pie and biscuit topping evenly.
- Sauté Aromatics: In a large skillet or saucepan, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Make the Sauce: Sprinkle 1/4 cup all-purpose flour into the skillet and cook for 1 minute, stirring constantly to eliminate the raw flour taste. Slowly whisk in 1 1/2 cups chicken broth, 1/2 cup whole milk, and 1/2 cup heavy cream. Simmer for 3–4 minutes until the sauce thickens to a creamy consistency.
- Combine Filling Ingredients: Stir in 2 cups cooked shredded chicken, 2 cups mixed vegetables, 1 1/2 cups shredded cheddar cheese, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon dried thyme. Cook until the cheese fully melts and the mixture is hot and creamy.
- Prepare Baking Dish: Pour the hot chicken and vegetable filling into a greased 9×13-inch baking dish, spreading evenly.
- Make Biscuit Dough: In a large bowl, whisk together 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Cut in 1/2 cup cold cubed unsalted butter until the mixture resembles coarse crumbs. Stir in 1/2 cup shredded cheddar cheese if using. Gradually add 3/4 cup buttermilk, mixing gently until the dough comes together, being careful not to overmix.
- Top with Biscuits: Drop large spoonfuls of biscuit dough evenly over the chicken filling, leaving slight gaps for steam to escape during baking.
- Bake: Place the baking dish uncovered in the preheated oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
- Rest and Serve: Allow the pot pie to cool for 5–10 minutes before serving to let the filling set and to prevent burns.
Notes
- Use rotisserie chicken or leftover turkey to save time.
- Add fresh herbs such as parsley or rosemary to the biscuit dough for enhanced flavor.
- For a quicker option, substitute homemade biscuit dough with refrigerated biscuit dough.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
