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Chicken Pot Pie With Cheddar Biscuit Topping

Your New Favorite Recipe

Whether you’ve loved a good chicken pot pie casserole for awhile now or need some convincing, this creamy chicken homemade version will soon be a favorite.  I’ve shared this casserole dish filled with hearty ingredients not only with my own family, but as a meal for new moms as well.  It’s an easy recipe that’ll wow with the golden cheesy biscuits on top!  Cheesy goodness atop a chicken stew like filling makes for a great meal.

Bonus, the chicken mixture is one of those comfort food  recipes all made from scratch, no can of cream of chicken soup, store-bought biscuits, or cream of mushroom soup involved!  Don’t worry when it comes to the cooking time.  The pot pie filling comes together easily, making this your new favorite chicken pot pie recipe!

Cheddar Biscuit Pot Pie

Cozy Traditional Pot Pie

Don’t think this recipe is only for  the time of year when cold evenings are the norm. Here’s the thing about it; while it screams comfort food it’s also one of those delicious one pot wonders .  This means you’re going to get more time on your patio watching your kids ride bikes while it’s in the oven if it’s still warm in your hometown.  

You can cook the filling a day or two ahead of time giving you a family favorite dinner on nights when you’re otherwise tight on time.  I would opt for making up the biscuit dough the day of though!  The dry ingredients come together quickly for the biscuit mixture and no biscuit cutter is needed!

Various Alterations

If you don’t eat meat, it’s easy to opt for sweet potatoes in this dish making it a great vegetarian option. I love using chicken thighs but chicken breasts can be used as well.  Overall you’re going to get a very traditional chicken pot pie recipe here. 

I’ve made this recipe a few different ways, and am going to share my version with chicken thighs.  If you’d prefer to use store bought cooked rotisserie chicken, use about 4 cups. If you want to make this vegetarian, replace it with about 4 cups of diced and peeled sweet potato.  

For the cheese you can opt for preshredded cheddar, however using a cheese grater on sharp cheddar cheese always results in a biscuit that offers you something of a warm hug!  In this version of chicken pot pie I like the taste of parsnips, but if you can’t find them I’d replace with something like a sweet potato.  


Can’t find herbs de Provence?  Simply use either poultry seasoning, thyme, sage, or both!  Don’t want to use chicken?  You could opt for turkey to replace it.  This would be great for leftover chicken or even turkey from Thanksgiving!

If your family isn’t big on mushrooms you could opt out of using those entirely.  That said, my kids love mushrooms so don’t avoid anything unless you’re sure that the entire family won’t love it.  Kids taste buds can change and I’m convinced the more you introduce them to something the more your whole family will be able to eat!

The Vegetables

I love peas in the filling, however you could use green beans as well.  Frozen mixed vegetables would work just fine in a pinch! 

We don’t cook separate meals for our boys, so when a dinner like this hits the table I know they can’t argue with these cheesy biscuits atop loads of vegetables. Everyone is happy.  Plus, what’s not to love about drop biscuits?

While I prefer to cook the filling in a large skillet over medium-high heat and then transfer to a casserole dish, you could opt to keep it in the iron skillet and top the biscuit crust on top.  One less pan to clean! 

Freezer Options

If you’re looking to make this ahead, make the filling and freeze it without the biscuits in a 9×13 dish, removing it the night before you’re wanting to eat it to allow enough time to thaw in your refrigerator.  While the oven is heating you’ll have time to make the biscuits!  You could mix the dry ingredients of the flour mixture together, but I think these are such pantry staples I wouldn’t worry about it.

There are a lot of ways to make your own spin on this great base of a recipe.  Enjoy the golden biscuits and even spread the top of the biscuits with a stick of butter if you’re feeling indulgent.

I personally love that with drop biscuits I don’t have to worry about using a lightly floured surface and getting out my biscuit cutters.  I’m not using a cheddar bay biscuit mix either, although you could try it.  This easy chicken pot pie makes a great dinner to put on rotation starting next week!

If you make it, will you let me know?  I’d love to see what you make and hear about it over on instagram @lbsgoodspoon Break out your wooden spoons and enjoy!

Chicken Pot Pie with Cheddar Biscuits

We don’t cook separate meals for our boys, so when a dinner like this hits the table I know they can’t argue with these cheesy biscuits atop loads of vegetables. Everyone is happy.
Course Main Course
Servings 8

Ingredients
  

Pot Pie Pilling

  • 3 tbsp unsalted butter
  • 2 lbs chicken thighs cut into pieces
  • 1 onion diced
  • 5 carrots diced
  • 3 stalks celery diced
  • 2 parsnips peeled and diced
  • 1 tsp herbes de provence
  • 8 ounces sliced mushrooms like baby bella
  • 1/4 cup flour
  • 3 1/2 cups chicken stock
  • 9 ounces frozen peas

Biscuits

  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup grated cheddar cheese
  • 1/4 cup grated parmesan
  • 6 tbsp cold unsalted butter cut into small pieces
  • 1 1/4 cups buttermilk

Instructions
 

  • Preheat your oven to 400.   Melt the butter in a large dutch oven and season the chicken with 1 teaspoon salt and ¼ teaspoon pepper.  Working in two batches cook it about 2-3 minutes per side then remove onto a plate. Add your vegetables to the empty pot, onion through parsnip, along with the herbs and season with salt and pepper to taste.  Cook for about 10 minutes, until vegetables are tender. Add mushrooms and cook, uncovered, about 5 more minutes.  
  • Add flour and stir for 2 minutes.  Next, add stock and scrape up brown bits.  Bring to a boil, then simmer for about 3-5 minutes to let the sauce get thick, stirring often.  Stir in the chicken, peas, and more salt and pepper to taste. Pour the filling into a 9×13 casserole dish.
  • Whisk flour, baking powder, baking soda, salt and pepper.  Add cheese and toss to coat. Cut in the butter with a pastry cutter, and then add the buttermilk, stirring just until dough forms. Drop the biscuits into 12 mounds on top of the filling. Bake until golden and bubbly about 30-35 minutes. Enjoy!

Notes

If you’re making the filling to then freeze, just make sure it cools before placing in the freezer.  I’d store it flat in a freezer bag or two and label with the date!

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