Easy Customizable Cheddar Biscuit Chicken Pot Pie
This versatile Cheddar Biscuit Chicken Pot Pie combines the comfort of a classic pot pie with a delicious, cheesy biscuit topping. Tender chicken and colorful vegetables are enveloped in a rich, herb-infused sauce, then crowned with flaky, savory biscuits. This adaptable recipe offers options for quick preparation or a more elaborate homemade approach. With suggestions for healthier substitutions and flavor enhancements, this dish can be tailored to various dietary preferences while still delivering a satisfying, home-cooked meal perfect for family dinners or potlucks.
Equipment
- 9-inch deep-dish pie plate or 2-quart baking dish
- Large skillet or sauté pan
- Mixing bowls (1 large, 1 medium)
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Pastry cutter or two forks (optional)
Ingredients
Filling
- 2 tablespoons Unsalted butter or olive oil [28g]
- 1 medium Onion diced (about 1 cup [150g])
- 2 medium Carrots diced (about 1 cup [130g])
- 2 stalks Celery diced (about 1/2 cup [60g])
- 2 cloves Garlic minced
- 1/4 cup All-purpose flour [30g]
- 2 cups Low-sodium chicken broth [480ml]
- 1/2 cup Heavy cream or Greek yogurt [120ml]
- 3 cups Cooked chicken diced (about 1 lb [450g])
- 1 cup Frozen peas [150g]
- 1 teaspoon Fresh thyme leaves or 1/2 teaspoon dried
- 1 tablespoon Fresh parsley chopped
- 1 tablespoon Fresh lemon juice
- Salt and freshly ground black pepper to taste
Cheddar Biscuit Topping
- 2 cups All-purpose flour [240g] or 1 box store-bought biscuit mix
- 1 tablespoon Baking powder omit if using biscuit mix
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt reduce if using biscuit mix
- 1/4 teaspoon Cayenne pepper optional
- 1 cup Shredded sharp cheddar cheese or reduced-fat cheddar [113g]
- 1/2 cup Cold unsalted butter cubed [113g] or as directed on biscuit mix
- 3/4 cup Cold buttermilk [180ml] or as directed on biscuit mix
Biscuit Topping Brush
- 2 tablespoons Unsalted butter melted [28g]
- 1/4 teaspoon Garlic powder
- 1/2 teaspoon Dried parsley
Instructions
Prepare the Filling
- Preheat the oven to 375°F (190°C). Lightly grease a 9-inch deep-dish pie plate or 2-quart baking dish with olive oil.
- In a large skillet over medium heat, melt butter or heat olive oil. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables begin to soften.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the chicken broth and heavy cream (or Greek yogurt). Simmer for 5-7 minutes, stirring frequently, until the sauce thickens.
- Stir in the diced chicken, frozen peas, fresh thyme, chopped parsley, and lemon juice. Season with salt and pepper to taste. Remove from heat and set aside.
Prepare the Cheddar Biscuit Topping
- If using store-bought biscuit mix, follow package instructions, adding the cheddar cheese, garlic powder, and cayenne (if using) to the dry mix before adding wet ingredients.
- For homemade biscuits: In a large mixing bowl, whisk together flour, baking powder, garlic powder, salt, and cayenne pepper (if using).
- Add the shredded cheddar cheese and toss to coat with the flour mixture.
- Using a pastry cutter, two forks, or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the cold buttermilk, stirring with a fork until the dough comes together. Be careful not to overmix.
Assemble and Bake
- Pour the chicken filling into the prepared baking dish, spreading it evenly.
- Drop spoonfuls of the biscuit dough over the filling, covering most of the surface but leaving some gaps for steam to escape.
- In a small bowl, mix the melted butter with garlic powder and dried parsley. Brush this mixture over the tops of the biscuits.
- Bake for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Remove from the oven and let cool for 10 minutes before serving.
Notes
– For a quicker version, use pre-cooked rotisserie chicken and store-bought biscuit mix.
– To make ahead, prepare the filling and refrigerate for up to 24 hours. Make the biscuit topping just before baking.
– For a vegetarian version, substitute the chicken with a mixture of diced potatoes and mushrooms, and use vegetable broth instead of chicken broth.
– To reduce fat content, use milk or Greek yogurt instead of heavy cream in the filling, low-fat buttermilk in the biscuit topping, and reduced-fat cheese.
– For extra flavor, add 1/2 cup of white wine to the filling when adding the broth.
– Experiment with fresh herbs like rosemary or sage in the filling for varied flavor profiles.
– A splash of Worcestershire sauce or a tablespoon of Dijon mustard can add depth to the filling.
– To make ahead, prepare the filling and refrigerate for up to 24 hours. Make the biscuit topping just before baking.
– For a vegetarian version, substitute the chicken with a mixture of diced potatoes and mushrooms, and use vegetable broth instead of chicken broth.
– To reduce fat content, use milk or Greek yogurt instead of heavy cream in the filling, low-fat buttermilk in the biscuit topping, and reduced-fat cheese.
– For extra flavor, add 1/2 cup of white wine to the filling when adding the broth.
– Experiment with fresh herbs like rosemary or sage in the filling for varied flavor profiles.
– A splash of Worcestershire sauce or a tablespoon of Dijon mustard can add depth to the filling.
Notes
- Lighter Alternatives: Substitute heavy cream with Greek yogurt or milk to reduce the fat content. Use low-fat cheese for the biscuit topping.
- Ingredient Substitutions: Replace the white wine with chicken broth for a non-alcoholic option. If you prefer not to use butter, try olive oil as an alternative in the filling.
- Storage Instructions: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pot pie for up to 3 months.
- Reheating Tips: Reheat in a preheated oven at 350°F (175°C) until warmed through, approximately 20-25 minutes. To retain biscuit crispness, avoid reheating in the microwave.
- Fresh Ingredients: Opt for fresh thyme and parsley for enhanced flavor. Freshly grated cheddar provides a more robust taste compared to pre-shredded cheese.
Quick Tips
- Thickening the Sauce: If the filling is too thin, add a slurry of flour and water or a bit of cornstarch to achieve the desired consistency.
- Improve Texture: Use a pastry cutter to cut cold butter into the biscuit dough for flaky, tender biscuits.
- Make It Crispier: Brush the tops of the biscuits with melted butter before baking for a golden, crispy finish.
- Special Technique: Preheat the skillet before adding vegetables to ensure an even sauté, enhancing flavor development.
Side Dish Suggestions
- Vegetables: Steamed green beans, roasted asparagus, or a side of sautéed Brussels sprouts pair well with the rich pot pie.
- Salads: A light arugula or mixed greens salad with a lemon vinaigrette offers a fresh contrast to the creamy filling.
- Pasta: Serve with simple buttered noodles or garlic parmesan pasta for a more filling meal.
Nutritional Benefits
- Chicken: Provides a high-quality protein source, essential for muscle growth and repair.
- Vegetables: Carrots, peas, and celery add fiber, vitamins A and C, and other essential nutrients.
- Herbs: Fresh parsley and thyme contain antioxidants and support digestion.
- Dairy: The cheese and cream contribute calcium, though low-fat options can help reduce overall calorie content.
Serving Suggestions
- Portion Sizes: Serve in individual bowls for easy portion control. A serving size is approximately 1/6 of the total dish.
- Presentation Tips: Garnish with fresh parsley or thyme leaves on top of the biscuits for a pop of color.
- Beverage Pairing: Complement the meal with a glass of white wine (Chardonnay or Sauvignon Blanc) or a refreshing iced tea.
- Sauces: Serve with a side of gravy or a drizzle of hot sauce for those who enjoy a bit of heat.
Meal Prep Tips
- Prepare Ahead: Dice the vegetables and chicken up to a day in advance and store them in airtight containers in the refrigerator.
- Biscuit Dough: Make the biscuit dough ahead of time and refrigerate it. Add the buttermilk just before assembling to maintain freshness.
- Storage for Meal Prep: If preparing the filling in advance, store it separately from the biscuit topping to prevent sogginess.
Customization Ideas
- Vegetarian Option: Swap the chicken for a mixture of diced potatoes, mushrooms, or tofu, and use vegetable broth instead of chicken broth.
- Gluten-Free: Use a gluten-free flour blend in both the filling and biscuit topping. Ensure baking powder and other ingredients are gluten-free.
- Dairy-Free: Substitute cream with coconut milk and use dairy-free cheese and butter alternatives. Use olive oil in the filling.
- Optional Add-ins: Incorporate mushrooms, corn, or diced bell peppers into the filling for added flavor and texture.
Frequently Asked Questions
- Can I use store-bought biscuits? Yes! If you’re short on time, store-bought biscuits work great. Just follow the package instructions and place them on top of the filling before baking.
- Can I freeze this pot pie? Absolutely! Freeze the pot pie before baking for up to 3 months. When ready to cook, thaw in the refrigerator overnight and bake as directed.
- How can I make the filling thicker? Add a slurry of 1 tablespoon flour mixed with 2 tablespoons water to the filling while it’s simmering. Stir until it thickens to your liking.
- Can I make this recipe in advance? Yes! Prepare the filling up to 24 hours in advance, refrigerate, and make the biscuit topping just before baking for best results.
- What can I use instead of heavy cream? You can use milk, half-and-half, or Greek yogurt as a lighter alternative to heavy cream.
Recipe Success Tips
- Cold Ingredients: Use cold butter and buttermilk for the biscuits to ensure a flaky texture.
- Pre-Cook Vegetables: Sautéing the vegetables before adding them to the filling enhances their flavor and ensures they’re tender in the final dish.
- Avoid Overmixing: When making the biscuit dough, stir just until combined to prevent tough, dense biscuits.
- Steam Gaps: Leave small gaps between the biscuit dough when placing it on top of the filling to allow steam to escape, resulting in a crisp topping.
- Brush Biscuits: Don’t skip the melted butter brush on top of the biscuits—it adds a golden color and extra flavor.
