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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.
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Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 35 minutes
Course Dinner, Main Course
Cuisine American, Comfort
Servings 6 servings
Calories 620 kcal

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.
Keyword Adaptable Recipe, Cheddar Biscuit Chicken Pot Pie, Comfort Food, Easy Dinner, One-Pan Meal