Chicken Pot Pie with a Cheddar Biscuit Crust
What is there to say, everybody! It’s pot pie–savory, cheesy, unctuous, and unforgettable. Who doesn’t love a pot pie! Make this for your loved ones, and immediately become the hippest, popular member of your family and friend groups!
Chicken Pot Pie with Cheddar Biscuits
Creamy and comforting, this chicken pot pie casserole is a hearty take on the original comfort food recipe! Topped with a cheddar biscuit crust, it's filling, savory, and best of all, easy.
Ingredients
Chicken Pot Pie
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion diced
- 4 carrots sliced
- 4 ribs celery diced
- 2-4 sprigs fresh herbs such as rosemary or lemon thyme
- Salt and pepper to taste
- 1/3 cup flour
- 4 cups chicken stock low sodium
- 1 1/2 cups half & half
- 1 cup parmesan cheese
- 2 1/2 cups cooked chicken rotisserie works well
- 1 cup frozen petite peas
Cheddar Drop Biscuits
- 2 1/4 cups flour
- 1 cup cold butter cubed
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup half & half
Instructions
- To prepare the gravy, melt butter with olive oil in a large pan over medium-high heat. Add onions, carrots, and celery.4 tablespoons butter, 2 tablespoons olive oil, 1 medium onion, 4 carrots, 4 ribs celery
- After 2-3 minutes add fresh herbs and salt and pepper. Add flour. Cook 2-3 minutes until mixture bubbles and thickens slightly.2-4 sprigs fresh herbs such as rosemary or lemon thyme, Salt and pepper to taste
- Add chicken stock, half and half, and parmesan cheese. Simmer over medium heat. Stir frequently until it begins to thicken.1/3 cup flour, 4 cups chicken stock, 1 1/2 cups half & half, 1 cup parmesan cheese
- Add chicken and frozen peas in the last minute. Simmer another minute, then remove from heat.2 1/2 cups cooked chicken, 1 cup frozen petite peas
- To make the biscuits, preheat oven to 350 degrees. In the bowl of your stand mixer, mix flour, butter, baking powder, and salt on low. This may also be mixed by hand. Mix well until crumbly.2 1/4 cups flour, 1 cup cold butter, 1 tablespoon baking powder, 1/2 teaspoon kosher salt
- Add cheese, sour cream, and half and half. Mix until it just comes together.1 1/2 cups shredded cheddar cheese, 1/2 cup sour cream, 1/4 cup half & half
- Pour creamy chicken mixture into a buttered 9×13 glass casserole dish, then spoon heaping tablespoons of the drop biscuit mixture over the top.
- Bake the chicken pot pie at 375 degrees for 40-45 minutes, or until the biscuit topping is cooked through and golden brown. Let cook for 10 minutes. Enjoy!