Cheddar Chicken Pot Pie Biscuit

Cheddar and Chicken Pot Pie with Flaky Biscuit Crust is pure comfort in a baking dish This ultra creamy pot pie bubbles with a rich cheddar cheese sauce and a tender chicken and veggie filling all tucked under a golden biscuit top It is my solution for chilly nights or family dinners when everyone needs something extra cozy

The first time I made this after a tough week my brother and I finished the whole pan That cheesy biscuit layer gets so many requests from my friends who stop by on weeknights

Ingredients

• Cooked chicken breast or thigh meat: tender and easy to shred Use rotisserie for speed Look for juicy pieces
• Extra sharp cheddar cheese: lends the richest cheesy flavor and melts smoothly Always use block cheese and shred it yourself for best results
• Unsalted butter: essential for making the sauce base and richer biscuits Go for European style for flakiness
• Yellow onion: classic aromatic that builds the flavor base Pick firm and heavy onions
• Carrots and peas: these add a pop of color and natural sweetness Use fresh or frozen
• All purpose flour: thickens the sauce Sift first for best texture
• Whole milk or half and half: ultra creamy texture Fresh milk yields a smoother sauce
• Chicken broth: flavorful cooking liquid Seek out low sodium to control salt
• Baking powder: lifts the biscuits for ultra fluffy tops Always use fresh for best rise
• All purpose flour (for the biscuit crust): Sifted flour produces the lightest biscuits
• Fresh chives or parsley: in the biscuits bring a fresh herby note Pick leaves that are bright and perky
• Salt and black pepper: key for balance and seasoning Always use kosher salt and freshly ground pepper for best results

Instructions

Prep Ingredients:

Dice the onion and carrots and shred the cheddar cheese Use your hands to pull apart the cooked chicken into medium shreds Set out peas milk broth and butter Let everything come to room temperature for easiest blending

Cook Vegetables:

Melt butter over medium in a large skillet Add onions and carrots Cook for about ten minutes stirring often Allow onions to get translucent and sweet and carrots to soften which brings out their flavors

Make Cheddar Sauce:

Sprinkle flour over the vegetables and stir well Cook for three minutes until flour is well blended and smells toasty This step is crucial to prevent a raw flour taste Slowly pour in the milk while whisking Add chicken broth continuing to whisk until the mixture smooths out Simmer five minutes until thick and creamy Stir in the shredded cheddar Let cheese melt completely so the sauce is velvety Stir in peas and chicken Taste for salt and pepper

Prepare Biscuit Dough:

In a large bowl whisk flour baking powder salt and pepper Cut cold butter into small cubes Work the butter into the flour using a pastry blender or your fingers until the mixture looks sandy Stir in shredded cheddar chives or parsley Add milk slowly mixing with a fork until a shaggy dough forms

Assemble and Bake:

Pour the hot filling into a deep baking dish Drop biscuit dough by big spoonfuls over the top Spreading the dough gently to cover most of the surface leaves a few gaps for venting Bake in a hot oven at 425 degrees for twentyfive minutes or until the biscuits are golden brown and the filling bubbles up between them Rest ten minutes for clean slices

Save to Pinterest

I always use a super sharp cheddar because it keeps its flavor after baking One Thanksgiving when our oven broke we baked the pot pie in our neighbor’s oven and ended up sharing dinner together It was a new tradition born out of a kitchen disaster

Storage Tips

Cool completely before covering tightly with foil or a lid Refrigerate up to three days To reheat place a portion on a baking sheet in a 350 degree oven until warmed through The biscuit topping stays crisper this way Avoid microwaving to keep the crust from becoming soggy

Ingredient Substitutions

Turkey can easily stand in for chicken during the holidays Broccoli or green beans work in place of peas Use whatever is in season You can swap half of the cheddar for gruyere for a nutty twist Non dairy milk can sub for regular milk if needed but the sauce will be a bit less rich

Serving Suggestions

Serve piping hot with a simple green salad to balance the richness Add a few shakes of hot sauce at the table if you want some spice Scoop a big portion and pair with a glass of Chardonnay or cold apple cider for fall nights

Cultural and Historical Context

Pot pies are true classics of American comfort food with roots in English savory pies The biscuit crust is a Southern twist dating back generations Biscuits soak up the creamy filling and make the meal stretch for a crowd In my family chicken pot pie meant Sunday supper for all our cousins and neighbors

Seasonal Adaptations

Spring Asparagus and leeks make a fresh version Autumn Use butternut squash and a touch of sage Summer Try diced zucchini and sweet corn for a light pot pie

Success Stories

This recipe turns busy weeknights into something special with leftovers that taste even better the next day One of my friends made it for a new mom and she called it the best thing she had eaten in months Even picky kids clean their bowls when the cheese biscuits hit the table

Freezer Meal Conversion

Bake pot pie as directed cool and then wrap well Freeze for up to two months To serve thaw in the fridge overnight and reheat in a 375 degree oven Covered for the first part then uncovered to recrisp the biscuits

Save to Pinterest

Make this cheesy chicken pot pie for chilly nights or family gatherings It is all about comfort and sharing warm memories

Recipe FAQs

→ Can I use rotisserie chicken?

Yes, rotisserie chicken provides great flavor and minimizes prep time for the filling.

→ What vegetables work best in the filling?

Peas, carrots, celery, and corn add color, sweetness, and texture to complement cheddar and chicken.

→ How do I achieve a flaky biscuit crust?

Use cold butter and avoid overmixing the dough. Chill biscuits before baking for maximum flakiness.

→ Can I make this dish ahead?

Prepare the filling and biscuit dough separately, refrigerate, and assemble before baking for fresh results.

→ How should leftovers be reheated?

Warm leftovers in the oven to maintain biscuit texture, or use a microwave if preferred.

→ Is it possible to add herbs?

Fresh parsley, thyme, or chives add brightness and depth to the filling and biscuit topping.