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Cheddar Bay Biscuit Topped Chicken Pot Pie

A cross-section view of a cheddar bay biscuit chicken pot pie showing creamy filling, chicken, carrots, and melted cheese topping.
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Create a comforting mashup by topping a creamy chicken pot pie filling with homemade, cheesy garlic Cheddar Bay Biscuit dough for an easy, family-favorite savory bake.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups cooked, shredded chicken breast
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour (for biscuits)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt (for biscuits)
  • 1/2 teaspoon garlic powder (for biscuits)
  • 1/4 cup cold unsalted butter, cut into small pieces
  • 1/2 cup cold buttermilk
  • 1 cup shredded sharp cheddar cheese (for biscuits)
  • 1/4 cup melted butter (for brushing)
  • 1 teaspoon garlic powder (for brushing)
  • 1/2 teaspoon dried parsley (for brushing)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Lightly grease a 9-inch pie dish.
  2. Prepare the filling: Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
  3. Stir in the flour and cook for 1 minute, stirring constantly. This cooks out the raw flour taste.
  4. Gradually whisk in the chicken broth until smooth. Bring to a simmer and cook until the mixture thickens slightly.
  5. Stir in the heavy cream, shredded chicken, thyme, salt, and pepper. Add the frozen peas and corn. Remove the filling from the heat and pour it into the prepared pie dish.
  6. Prepare the Cheddar Bay Biscuit topping: In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, salt, and garlic powder.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Stir in the shredded cheddar cheese.
  9. Pour in the buttermilk and mix just until combined. Do not overmix; the dough will be shaggy.
  10. Drop spoonfuls of the biscuit dough evenly over the top of the chicken filling, leaving small gaps between them to allow for expansion. You should have enough dough to cover most of the surface.
  11. Bake for 20 to 25 minutes, or until the filling is bubbly and the biscuits are golden brown.
  12. While the pie bakes, mix the melted butter, 1 teaspoon garlic powder, and parsley for the topping.
  13. Remove the pie from the oven. Immediately brush the hot biscuits generously with the garlic butter mixture.
  14. Let the pot pie cool for 10 minutes before slicing and serving.

Notes

  • You can use store-bought biscuit dough to save time, but you will need to mix in the cheddar cheese and garlic powder yourself before topping the pie.
  • For a richer flavor, substitute half of the chicken broth with white wine before adding the cream.
  • If you prefer a full biscuit crust instead of just a topping, press half the dough into the bottom of the pie dish before adding the filling, then top with the remaining dough.

Nutrition

Find it online: https://tastethisplate.com/cheddar-bay-biscuit-chicken-pot-pie/