Chicken Pot Pie with Cheddar Chive Biscuits

Looking for a meal to warm you to the bone? Say hello to the coziest comfort food for chilly nights. Extra creamy, full of chicken and veggies, and topped with buttery cheddar-chive biscuits. So comforting and savory.

Chicken Pot Pie with Cheddar Chive Biscuits

You know the dish that always reminds you of home? For me, that’s this chicken pot pie.

This chicken and biscuit dish is simply one of the best comfort foods EVER. My kitchen is pumped full of good smells every time the creamy filling is bubbling on the stovetop. This chicken pot pie has soothed sicknesses, warmed our chilly bones on snow days, and made a perfect quick-and-cozy lunch on busy days.

If you’re looking for the perfect cross between chicken pot pie and chicken & dumplings, you’ve found it. Every scoopful is like a big hug in a bowl. Like one of those squishy soft grandma hugs, you know?

I’ve been baking this chicken and veggie dish by request all winter, and it never gets old. So deeply warming and comforting, it’s no wonder that we all crave second helpings here. There is no cream-of-anything or Bisquick mix in this recipe – it’s all from scratch, and so much better for it. Those tender chicken and veggies in a cream sauce, buttery drop biscuits with cheddar and chives? Mmm! A true comfort that cannot be beat. 

Let’s get you to the recipe, and start cooking!

Ready to cook your own Chicken Pot Pie with Cheddar Chive Biscuits?

• Preheat oven to 425 degrees F.

• Coat a 13×9-inch casserole dish with cooking spray.

• In a medium bowl, whisk chicken broth and half-and-half. Set aside.

• Melt butter in a large skillet over medium heat. Add onion, carrot and celery. Sauté for 10 minutes. Stir in flour. Reduce heat to medium-low. Continue cooking for 1 more minute. Gradually stir in the chicken broth mixture.

• Cook, stirring regularly, until thick and bubbly (about 5-6 minutes). Do not boil. Stir in salt and pepper. Add cooked chicken and frozen peas.

• Pour mixture into the prepared baking dish.

For the Cheddar Chive Biscuits:

• In a large bowl, whisk flour, cheddar, chives, baking powder and salt.

• Add grated butter. Cut into the dry ingredients with a pastry cutter or fork, until butter lumps are pea-sized.

• Stir in buttermilk until just combined. If the batter is very dry, add a little more milk until you reach the consistency of a very thick batter. Do not over-mix. The batter will be lumpy. Drop large mounds of biscuit dough onto the chicken pot pie filling.

• Bake for 23-25 minutes until golden brown.

For Topping:

• Brush biscuit tops with melted butter.

• Serve hot and enjoy!

Keep reading for full ingredient list + recipe, below

What other proteins can I substitute?

I would suggest using cooked shredded chicken thighs for this recipe. If you prefer chicken breast or shredded turkey, that would work fine, too! You can also shred the meat from a pre-cooked rotisserie chicken.

What other veggies can I substitute?

You can swap the veggies for green beans, corn kernels, or add small chopped yellow potatoes. Keep it quick and buy the pre-chopped veggies from your grocery’s freezer section! Fresh herbs like thyme and rosemary are great in this recipe, too.

Can I make this recipe ahead?

Yes! You can prepare this recipe 1-2 days ahead of baking. Keep the biscuits separate from the chicken and veggie mixture, until ready to bake. Cover and refrigerate separately. Add biscuits to the top before baking according to instructions.

How do I store and reheat this recipe?

Transfer pot pie to a resealable container. Cover and refrigerate up to 5 days. Freeze for up to 3 months. Allow to thaw to room temperature before serving. Reheat individual servings in the microwave.

More cozy weeknight meals:

• One-Pot Creamy Beef and Shells

• Skillet French Onion Chicken

• New England Creamy Clam Chowder

• Cheesy Beef Goulash

• Crispy Fried Chicken Tenders


I hope you enjoy this easy, scrumptious Chicken Pot Pie recipe. This comfort food truly does warm you to the soul! It makes me happy to think of you getting those same warm ‘n cozy feelings, like we do when we devour this dish.

Please feel free to leave a comment and a star rating, if you give it a go. I would love to know if you serve this recipe for your family and friends.

Chicken Pot Pie with Cheddar Chive Biscuits

Chicken Pot Pie with Cheddar Chive Biscuits

Yield: 6-8 servings
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Ingredients

  • 2 cups chicken broth
  • 1 cup half-and-half
  • 1/3 cup butter
  • 1 cup chopped onion (1 medium onion)
  • 1 cup peeled + chopped carrots (3-4 carrots)
  • 1 cup chopped celery (3-4 stalks)
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 cups cooked and shredded chicken (I use 1.5 lbs. chicken thighs)
  • 1/3 cup frozen peas, not thawed

For the Cheddar Chive Biscuits:

  • 2 cups all-purpose flour
  • 1/4 cup shredded cheddar
  • 2 Tablespoons chopped chives
  • 1 Tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup cold butter, grated
  • 1 cup buttermilk or milk

For Topping:

  • 1/4 cup butter, melted

Instructions

Preheat oven to 425 degrees F.

Coat a 13x9-inch casserole dish with cooking spray.

In a medium bowl, whisk chicken broth and half-and-half. Set aside.

Melt butter in a large skillet over medium heat. Add onion, carrot and celery. Sauté for 10 minutes. Stir in flour. Reduce heat to medium-low. Continue cooking for 1 more minute. Gradually stir in the chicken broth mixture.

Cook, stirring regularly, until thick and bubbly (about 5-6 minutes). Do not boil. Stir in salt and pepper. Add cooked chicken and frozen peas.

Pour mixture into the prepared baking dish.

FOR THE CHEDDAR CHIVE BISCUITS:

In a large bowl, whisk flour, cheddar, chives, baking powder and salt.

Add grated butter. Cut into the dry ingredients with a pastry cutter or fork, until butter lumps are pea-sized.

Stir in buttermilk until just combined. If the batter is very dry, add a little more milk until you reach the consistency of a very thick batter. Do not over-mix. The batter will be lumpy. Drop large mounds of biscuit dough onto the chicken pot pie filling.

Bake for 23-25 minutes until golden brown.

FOR TOPPING:

Brush biscuit tops with melted butter.

Serve hot and enjoy!

Notes

To prepare chicken for this recipe, I like to buy 1.5 lbs. of boneless skinless chicken thighs. Bake at 400 degrees F for about 30 minutes. Shred the meat from the chicken thighs using two forks, or using the paddle attachment of your stand mixer (makes it so quick!).

Adapted from Seasoned Mom

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