This Chicken Pot Pie with Cheddar Bay Biscuit Topping combines the rich, creamy filling of a traditional pot pie with a cheesy, savory biscuit crust inspired by the famous Cheddar Bay biscuits. With tender chicken, fresh vegetables, and a delicious blend of herbs, this dish is a warm, satisfying meal perfect for any night of the week. The garlic butter topping adds an extra layer of flavor, making this pot pie a comforting and flavorful twist on the classic recipe.
Ingredients
For the Chicken Pot Pie Filling
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper, to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
For the Cheddar Bay Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika (optional)
- 1/2 cup cold unsalted butter, cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
For the Garlic Butter Topping
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Instructions
- Sauté the Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes until softened, then add the garlic and cook for another 1-2 minutes until fragrant.
- Create the Sauce: Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for 1-2 minutes, allowing the flour to absorb the butter and create a roux. Slowly add the chicken broth, stirring continuously to avoid lumps, then add the milk or heavy cream.
- Add Chicken and Seasonings: Add the shredded chicken, frozen peas, frozen corn, thyme, rosemary, salt, and pepper. Stir to combine, then remove from heat.
- Prepare the Biscuit Dough : In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and paprika (if using). Add the cubed cold butter, cutting it into the flour mixture with a pastry cutter or your fingers until it resembles coarse crumbs. Do not overmix.
- Top the Filling: Drop spoonfuls of the biscuit dough over the chicken pot pie filling in the baking dish, covering the surface but leaving some gaps for steam to escape.
- Bake: Preheat your oven to 400°F (200°C). Set the baking dish in the oven and allow it to bake for 25 to 30 minutes, or until the biscuits are a rich golden brown and the filling is bubbling enticingly.
- Add the Garlic Butter Topping: While the pot pie is baking, melt the butter and mix it with garlic powder and fresh parsley. Once the pot pie is done, brush the garlic butter over the tops of the biscuits.
- Present: Let the dish rest for a few moments to cool slightly before serving. Enjoy this comforting chicken pot pie with a side salad or on its own for a delicious, hearty meal.
Conclusion
This Chicken Pot Pie with Cheddar Bay Biscuit Topping is an ultimate comfort food that brings together the best of both worlds. The creamy filling and savory, cheesy biscuits with a touch of garlic make it a crowd-pleaser that’s sure to warm hearts and satisfy appetites. Perfect for a cozy dinner, this dish will quickly become a family favorite.
Chicken Pot Pie with Cheddar Bay Biscuit Topping – A Comforting Classic with a Cheesy Twist
A creamy chicken pot pie topped with Cheddar Baybiscuits, offering a perfect blend of comforting flavors with a cheesy,garlic-infused twist.
Ingredients
For the Chicken Pot Pie Filling
- 4 tablespoons unsalted butter
- 1 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk or heavy cream
- 3 cups cooked chicken shredded
- 1 cup frozen peas
- 1 cup frozen corn
- Salt and pepper to taste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
For the Cheddar Bay Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon paprika optional
- 1/2 cup cold unsalted butter cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup buttermilk
For the Garlic Butter Topping
- 3 tablespoons unsalted butter melted
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh parsley chopped
Instructions
- Sauté the Vegetables: In a large skillet or saucepan, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 5 minutes until softened, then add the garlic and cook for another 1-2 minutes until fragrant.
- Create the Sauce: Sprinkle the flour over the sautéed vegetables and stir to coat evenly. Cook for 1-2 minutes, allowing the flour to absorb the butter and create a roux. Slowly add the chicken broth, stirring continuously to avoid lumps, then add the milk or heavy cream.
- Add Chicken and Seasonings: Add the shredded chicken, frozen peas, frozen corn, thyme, rosemary, salt, and pepper. Stir to combine, then remove from heat.
- Prepare the Biscuit Dough : In a large mixing bowl, whisk together the flour, baking powder, baking soda, garlic powder, salt, and paprika (if using). Add the cubed cold butter, cutting it into the flour mixture with a pastry cutter or your fingers until it resembles coarse crumbs. Do not overmix.
- Top the Filling: Drop spoonfuls of the biscuit dough over the chicken pot pie filling in the baking dish, covering the surface but leaving some gaps for steam to escape.
- Bake: Preheat your oven to 400°F (200°C). Set the baking dish in the oven and allow it to bake for 25 to 30 minutes, or until the biscuits are a rich golden brown and the filling is bubbling enticingly.
- Add the Garlic Butter Topping: While the pot pie is baking, melt the butter and mix it with garlic powder and fresh parsley. Once the pot pie is done, brush the garlic butter over the tops of the biscuits.
- Present: Let the dish rest for a few moments to cool slightly before serving. Enjoy this comforting chicken pot pie with a side salad or on its own for a delicious, hearty meal.