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Chicken Pot Pie with Cheddar Chive Biscuits

By Georgia Johnson
Servings: 6 -8 servings
Prep: 30 minutes
Cook: 25 minutes
Total: 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
Course: Weeknight Meals