Cheesy Chicken Pot Pie with Biscuits (Print version)
Tender chicken and vegetables in a creamy cheddar sauce, baked under fluffy golden biscuits for a cozy family dinner.
# Ingredients:
For the filling
01 -
4 tablespoons (56 g) unsalted butter
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, peeled and diced
04 -
2 celery ribs, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon dried thyme
07 -
1/2 teaspoon kosher salt, plus more to taste
08 -
1/2 teaspoon black pepper
09 -
1/3 cup (42 g) all-purpose flour
10 -
2 cups (480 ml) low-sodium chicken broth
11 -
1 cup (240 ml) whole milk
12 -
3 cups (420 g) cooked shredded chicken
13 -
1 cup (140 g) frozen peas
14 -
1/2 cup (80 g) frozen corn
15 -
1 cup (113 g) shredded sharp cheddar cheese
For the cheddar biscuits
16 -
2 cups (250 g) all-purpose flour
17 -
1 tablespoon baking powder
18 -
1 teaspoon granulated sugar
19 -
3/4 teaspoon kosher salt
20 -
6 tablespoons (85 g) cold unsalted butter, cubed
21 -
1 cup (113 g) shredded sharp cheddar cheese
22 -
3/4 cup (180 ml) cold buttermilk, plus 1-2 tablespoons more if needed
23 -
1 tablespoon melted butter, for brushing
# Instructions:
01 -
Preheat the oven to 425°F. Lightly grease a 9x13-inch baking dish or a deep 3-quart casserole dish.
02 -
Melt the butter in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery. Cook for 6-8 minutes, stirring often, until the onion is soft and the carrots begin to soften.
03 -
Stir in garlic, thyme, salt, pepper, and flour. Cook for 1 minute, then slowly whisk in the chicken broth and milk. Simmer for 4-6 minutes, stirring often, until thick and creamy.
04 -
Stir in the cooked chicken, peas, corn, and cheddar. Cook for 1-2 minutes until the cheese melts and the filling is hot. Taste and adjust salt if needed.
05 -
In a mixing bowl, whisk flour, baking powder, sugar, and salt. Cut in the cold butter until the pieces are pea-sized. Stir in cheddar, then add buttermilk and mix just until a soft shaggy dough forms.
06 -
Spread the hot filling in the prepared baking dish. Drop the biscuit dough in 10-12 mounds over the top, leaving small gaps between them. Brush the biscuit tops with melted butter.
07 -
Bake for 22-28 minutes, until the filling bubbles around the edges and the biscuits are golden and cooked through. Rest for 10 minutes before serving.
# Good to know:
01 -
Use hot filling for the best biscuit texture.
02 -
Rotisserie chicken works well and keeps prep time short.
03 -
Let the baked pot pie rest before scooping so the sauce can settle.