Cheddar Bay Biscuit Chicken Pot Pie
Cheddar Bay Biscuits Chicken Pot Pie is our favorite biscuits combined with a traditional chicken pot pie made from scratch in an easy one skillet meal
Servings: 8
Calories: 553kcal
Equipment
- large skillet
- pastry cutter or forks
- small bowl (for garlic butter)
Ingredients
- 3 tablespoons butter
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 3 cups cooked chicken shredded or cubed (rotisserie chicken works great)
- 1 cup frozen peas
- 1 cup frozen corn
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Cheddar Bay Biscuit Topping:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ cup cold butter cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup whole milk
For the Garlic Butter Topping:
- 3 tablespoons melted butter
- ½ teaspoon garlic powder
- ¼ teaspoon dried parsley
Instructions
- Preheat your oven to 400°F.
- In a large oven-safe skillet or Dutch oven over medium heat, melt the butter. Add the onion, carrots, and celery. Cook for 5-7 minutes until the vegetables start to soften.
- Add the garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir well, cooking for about 2 minutes to remove the raw flour taste.
- Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add the milk and continue stirring until the mixture thickens, about 3-4 minutes.
- Stir in the thyme, sage, salt, and pepper. Add the cooked chicken, peas, and corn. Let the mixture simmer for 5 minutes, then remove from heat.
- While the filling simmers, make the biscuit topping. In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture looks like coarse crumbs. Stir in the cheddar cheese.
- Add the milk and stir just until a sticky dough forms. Don't over mix or your biscuits will be tough. Using a large spoon or cookie scoop, drop 8-10 mounds of biscuit dough on top of the hot chicken filling. Space them evenly but leave some gaps for steam to escape.
- Carefully place the skillet in the oven (the handle will be hot, so use an oven mitt). Bake for 20-25 minutes until the biscuits are golden brown and cooked through.
- Mix together the melted butter, garlic powder, and parsley. Brush this over the baked biscuits as soon as they come out of the oven. Let the pot pie cool for 10 minutes before serving.
Notes
Recipe tips:
- Use cold butter for fluffier biscuits. Cold butter creates steam pockets as it bakes, giving you those light, tender biscuits everyone loves. Cut your butter into cubes and pop it back in the fridge while you prep the other ingredients.
- Don't skip the roux cooking time. After adding the flour to your vegetables, cook it for a full 2 minutes. This removes the raw flour taste and helps your filling thicken properly without any chalky flavor.
- Make sure your filling is hot before adding the biscuits. The heat from the filling helps the biscuits bake from the bottom, so you don't end up with doughy centers. If your filling has cooled down, bring it back to a simmer before topping.
- Leave gaps between the biscuit dough. Don't cover every inch of the filling. Those gaps let steam escape and prevent your biscuits from getting soggy
- Let it rest before serving. I know it's tempting to dig in right away, but give it 10 minutes. The filling will thicken up and won't be as soupy when you scoop it out.
Nutrition
Serving: 1serving | Calories: 553kcal | Carbohydrates: 44g | Protein: 25g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1142mg | Potassium: 469mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3578IU | Vitamin C: 11mg | Calcium: 303mg | Iron: 3mg
