If you’re looking for a dinner that will satisfy everyone at the table, then this Chicken Pot Pie with a Cheddar Biscuit Crust is the answer. It’s a hearty, crowd-pleasing meal that combines the comforting flavors of tender chicken, vegetables, and a rich, creamy sauce, all topped with golden, cheesy biscuits. What makes it even better? It’s easy to prepare, making it the perfect weeknight dish or a special family meal. Whether you’re serving it to picky eaters or hosting a cozy gathering, this dish is sure to become a favorite. The savory combination of ingredients, along with the simple preparation, makes it a winner for both busy cooks and anyone looking to serve something delicious and satisfying.
How to Make Chicken Pot Pie with a Cheddar Biscuit Crust
To make this Chicken Pot Pie with Cheddar Drop Biscuits, start by preparing the gravy. Melt butter and olive oil in a large pan over medium-high heat. Once melted, add the diced onion, sliced carrots, and diced celery, cooking them for about 2-3 minutes until they begin to soften. Add in the fresh herbs, along with salt and pepper, then stir in the flour, cooking for another 2-3 minutes until the mixture bubbles and thickens slightly. Pour in the chicken stock, half & half, and parmesan cheese, then simmer over medium heat, stirring frequently until the mixture thickens to a gravy-like consistency. Add the cooked chicken and frozen peas in the last minute of cooking, stirring to combine before removing the pan from the heat.
Next, preheat the oven to 375°F. For the biscuits, mix the flour, cubed cold butter, baking powder, and kosher salt in the bowl of a stand mixer on low speed until the mixture becomes crumbly. Alternatively, you can mix by hand if you prefer. Once combined, add the shredded cheddar cheese, sour cream, and half & half, mixing until the dough just comes together. Transfer the creamy chicken mixture into a buttered 9×13 glass casserole dish, then spoon heaping tablespoons of the biscuit dough over the top. Bake the dish for 40-45 minutes, or until the biscuit topping is golden brown and cooked through. Let the dish rest for 10 minutes before serving, and enjoy your comforting, hearty meal!
Making Chicken Pot Pie Your Own: History, Variations, and Pairings
Chicken Pot Pie with Cheddar Drop Biscuits is the ultimate comfort food, but did you know it has a rich history? Originally rooted in British cuisine, meat pies have evolved over centuries to become the beloved chicken pot pie we know today. From its humble beginnings as a hearty meal for farmers, this dish has found its place in homes across the globe, providing warmth and satisfaction during chilly nights. Whether you’re serving it for a cozy family dinner or preparing it for a special occasion, there’s no denying that a classic chicken pot pie is a crowd-pleaser.
One of the best things about this recipe is how customizable it can be. If you’re not a fan of chicken, swap it for turkey, beef, or even a vegetarian option with mushrooms and hearty root vegetables. You can also make it gluten-free by simply using a gluten-free flour blend for both the gravy and the biscuits. The cheddar biscuits can be made with different types of cheese, too, from sharp cheddar to gouda, for a fun flavor twist. And if you’re looking to cut a few calories, consider replacing some of the butter in the biscuits with olive oil or swapping out half of the heavy cream for a lighter version.
If you’re looking for sides to serve alongside your chicken pot pie, a simple crisp salad or roasted vegetables can be the perfect accompaniment to balance the richness of the dish. Pair it with a chilled glass of white wine, and you’ve got a meal that feels both comforting and sophisticated. The leftovers can also be just as satisfying—use the chicken pot pie filling to make individual hand pies, or repurpose the biscuits for a breakfast casserole the next day!
Another fun tidbit about this recipe is the biscuits. Did you know drop biscuits have Southern roots and were originally made to save time compared to rolled biscuits? Their easy preparation and fluffy texture make them the perfect topping for this creamy chicken pot pie filling. For those who prefer a lighter dish, you can make a healthier version by reducing the cream or using a dairy-free alternative, keeping all the comforting goodness without the extra calories.
For a cozy night in, this recipe pairs wonderfully with a movie marathon, a good book, or even a family game night. It’s the kind of dish that makes everyone feel at home, no matter where they are. And don’t forget, there’s always room to get creative—whether it’s adjusting the recipe to suit your tastes or experimenting with fun variations. Let this chicken pot pie be a starting point for creating new traditions and lasting memories with your loved ones. Enjoy!
More Recipes from Rustic Joyful Food
If you loved this Chicken Pot Pie with a Cheddar Biscuit Crust recipe, you’ll love any of these equally delicious and easy dinner options!
Chicken Pot Pie with a Cheddar Biscuit Crust
Equipment
- Large pan
- Stand mixer (optional, can mix by hand)
- Measuring Spoons
- Measuring Cups
- 9×13 glass casserole dish
- Butter knife
- Wooden spoon or spatula
- Mixing bowl
- baking sheet
- Oven
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!