Chicken Pot Pie with Cheese Biscuit Top
Indulge in the ultimate comfort food with this irresistible Chicken Pot Pie with Cheese Biscuit Top. This hearty dish combines a rich, creamy chicken and vegetable filling—featuring tender shredded chicken, aromatic thyme, and vibrant peas—with a golden, cheesy biscuit topping that’s perfectly crisp on the outside and fluffy within. The addition of sharp cheddar cheese to the buttery biscuit dough adds a savory twist that sets this pot pie apart from the classic version. With a prep time of just 25 minutes and a family-friendly serving size for six, this one-pan wonder is ideal for cozy weeknight dinners or relaxed weekend gatherings. Whether you're a pot pie purist or a fan of cheesy comfort food, this recipe is bound to become a household favorite. Perfectly baked, easy to follow, and brimming with flavor, it's a must-try for fans of classic home-cooked meals!
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Recipe Information
Ingredients
- 6 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 2 cups chicken stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups all-purpose flour (for biscuits)
- 2 teaspoons baking powder
- 0.5 teaspoon salt (for biscuits)
- 0.25 cup unsalted butter, cold and cubed
- 1 cup sharp cheddar cheese, shredded
- 0.6667 cup whole milk
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet or pot, melt the butter over medium heat. Add the diced onion, carrots, celery, and garlic. Sauté for 5–7 minutes until softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook the flour for 1–2 minutes to remove its raw taste.
Gradually pour in the chicken stock while stirring constantly to avoid lumps. Add the heavy cream and continue cooking until the mixture thickens, about 3–4 minutes.
Stir in the fresh thyme, cooked shredded chicken, frozen peas, salt, and black pepper. Mix well and remove from heat.
Pour the chicken and vegetable mixture into a 9x13-inch baking dish and spread it out evenly.
To make the biscuit topping, whisk together the flour, baking powder, and salt in a medium bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Stir in the shredded cheddar cheese, then add the milk and mix until the dough just comes together.
Drop spoonfuls of the biscuit dough over the chicken filling, leaving some small gaps for steam to escape.
Bake in the preheated oven for 20–25 minutes, or until the biscuit topping is golden brown and cooked through.
Let the pot pie rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.8 g | 305% | |
| Saturated Fat | 131.7 g | 658% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 6256 mg | 272% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 36.3 g | ||
| Protein | 319.8 g | 640% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1414 mg | 109% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4061 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
