Are you seeking a culinary embrace that warms you from the inside out? Look no further than this exquisite Chicken Pot Pie, crowned with golden, buttery Cheddar-Chive Biscuits. It’s the ultimate comfort food, perfect for those brisk evenings when only something truly soul-satisfying will do. Extra creamy, generously packed with tender chicken and an abundance of vibrant vegetables, each bite promises a savory delight that feels like a hug in a bowl.
Chicken Pot Pie with Fluffy Cheddar-Chive Biscuits: The Ultimate Comfort Food
Every family has that one dish, that culinary masterpiece, that instantly transports them back home. For me, and countless others, that dish is a perfectly crafted chicken pot pie. But not just any pot pie – we’re talking about a rendition so profoundly comforting, so rich in flavor, that it becomes a cherished memory in the making. This particular chicken and biscuit pot pie transcends mere sustenance; it’s a testament to the power of homemade goodness. From the moment the creamy filling begins to bubble on the stovetop, infusing your kitchen with an aroma that promises warmth and contentment, you know you’re in for a treat.
This isn’t just a meal; it’s a remedy. It has soothed countless colds, provided much-needed warmth on frosty snow days, and served as a deliciously quick and cozy lunch on even the busiest of schedules. If you’ve ever yearned for the perfect fusion between a classic chicken pot pie and hearty chicken & dumplings, your search ends here. Each generous scoop is akin to a warm, gentle embrace, reminiscent of those soft, squishy hugs from grandma that instantly make everything better.
I’ve had the pleasure of baking this delightful chicken and vegetable creation by popular demand throughout the colder months, and its charm truly never fades. Its deeply warming and utterly comforting nature ensures that second helpings are not just desired, but practically mandatory in our home. What sets this recipe apart is its unwavering commitment to being entirely from scratch. You won’t find any “cream-of-anything” soups or shortcut biscuit mixes here. Every ingredient is thoughtfully chosen and combined, resulting in a dish that is infinitely superior in taste and texture. Imagine succulent, tender chicken and perfectly cooked vegetables swimming in a luscious, savory cream sauce, all crowned with airy, buttery drop biscuits infused with sharp cheddar and fragrant chives. Mmm! It’s a true culinary comfort that, once experienced, simply cannot be rivaled.
Let’s dive right into the details of this magnificent recipe and start creating your own bowl of happiness!
Ready to create your own unforgettable Chicken Pot Pie with Cheddar Chive Biscuits?
Follow these straightforward steps to bring this wholesome and satisfying meal to life in your own kitchen:
• Preheat your oven to a comforting 425 degrees F (220 degrees C).
• Prepare a 13×9-inch casserole dish by lightly coating it with cooking spray to prevent sticking and ensure easy cleanup.
• In a medium bowl, thoroughly whisk together the chicken broth and half-and-half until well combined. Set this creamy mixture aside for later use.
• In a large, deep skillet, melt the specified amount of butter over medium heat. Once shimmering, add the finely chopped onion, carrot, and celery. Sauté these aromatic vegetables for about 10 minutes, or until they begin to soften and become fragrant, releasing their sweet essence. Stir in the flour, cooking for another minute to create a roux that will thicken your sauce. Reduce the heat to medium-low, then gradually incorporate the reserved chicken broth and half-and-half mixture, stirring continuously to prevent lumps.
• Continue to cook the filling, stirring regularly, until it transforms into a wonderfully thick and bubbly consistency, which typically takes about 5-6 minutes. It’s crucial not to let the mixture come to a full boil to maintain its creamy texture. Season generously with salt and pepper to taste. Finally, stir in the pre-cooked, shredded chicken and the vibrant frozen peas (no need to thaw them beforehand).
• Pour this magnificent, bubbling mixture into your prepared baking dish, spreading it evenly.
For the Irresistible Cheddar Chive Biscuits:
These biscuits are not just a topping; they are an integral part of the dish, adding texture and flavor that elevates the entire experience.
• In a spacious large bowl, whisk together the flour, shredded cheddar cheese, fresh chopped chives, baking powder, and salt. Ensure all dry ingredients are well combined.
• Add the cold, grated butter to the dry ingredients. Using a pastry cutter or a fork, skillfully cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized lumps of butter distributed throughout. This is key for flaky biscuits.
• Pour in the buttermilk (or milk) and stir gently until just combined. Be careful not to over-mix; a lumpy batter is perfectly normal and desired for tender biscuits. If the batter appears exceptionally dry, add a tiny bit more milk, one tablespoon at a time, until it reaches the consistency of a very thick batter.
• Take large spoonfuls of this delightful biscuit dough and drop them strategically onto the hot chicken pot pie filling in the baking dish. They will expand as they bake.
• Transfer the dish to your preheated oven and bake for 23-25 minutes, or until the biscuit tops are gloriously golden brown and the filling is bubbling invitingly.
For the Perfect Finishing Touch:
• For an extra layer of richness and a beautiful sheen, lightly brush the tops of the golden-brown biscuits with melted butter immediately after removing from the oven.
• Serve this heartwarming Chicken Pot Pie with Cheddar-Chive Biscuits hot, and prepare to savor every single mouthwatering bite!
Keep reading for a comprehensive full ingredient list, along with additional expert tips and recipe variations below.
Customizing Your Chicken Pot Pie: Ingredients and Variations
One of the many joys of cooking from scratch is the freedom to customize your meal to suit your tastes and what you have on hand. This chicken pot pie recipe is wonderfully versatile, allowing for several delicious modifications.
What other proteins can I substitute?
While cooked shredded chicken thighs are my top recommendation for their juicy tenderness and rich flavor in this recipe, you have excellent alternatives. Cooked chicken breast or shredded turkey would work beautifully, offering a slightly leaner profile. A fantastic shortcut is to use the meat from a pre-cooked rotisserie chicken – simply shred it and add it to the filling. For a heartier twist, consider adding cooked and crumbled sausage (like turkey or chicken sausage) or even leftover cooked pork.
What other veggies can I substitute or add?
The beauty of a pot pie lies in its flexibility with vegetables. Feel free to swap the peas for other favorites like sweet green beans, vibrant corn kernels, or even small chopped yellow potatoes for a more substantial texture. Other excellent additions include sliced mushrooms, diced bell peppers, or even a handful of fresh spinach wilted into the sauce. For ultimate convenience, don’t hesitate to purchase pre-chopped mixed vegetables from your grocery store’s freezer section – they’re a real time-saver! Fresh herbs such as fragrant thyme and aromatic rosemary are also magnificent in this recipe, adding depth and a gourmet touch.
Can I make this recipe ahead?
Absolutely! This recipe is ideal for meal prepping, allowing you to prepare it 1-2 days before you plan to bake and serve. To do so, prepare the chicken and vegetable filling as directed, but keep the biscuit dough separate. Cover and refrigerate both components in separate containers. When you’re ready to bake, simply pour the filling into the casserole dish, drop the fresh biscuit dough mounds on top, and proceed with the baking instructions. This method ensures the biscuits bake up fresh and fluffy, not soggy.
How do I store and reheat this recipe?
Storing and reheating leftovers is incredibly simple, making this a fantastic dish for weekday lunches or quick dinners. Transfer any leftover pot pie to an airtight, resealable container. It will keep beautifully in the refrigerator for up to 5 days. For longer storage, you can freeze the pot pie for up to 3 months. If freezing, it’s best to freeze individual portions for easier thawing and reheating. Allow the frozen pot pie to thaw to room temperature (or overnight in the fridge) before reheating. Individual servings can be quickly and conveniently reheated in the microwave until warmed through. For larger portions or to retain some crispness in the biscuits, reheat in a conventional oven at 300°F (150°C) until heated through.
More Cozy Weeknight Meal Ideas to Love
If you’re a fan of comforting, hearty meals that bring warmth and joy to your dinner table, explore these other fantastic recipes that are perfect for any weeknight:
More cozy weeknight meals:
• One-Pot Creamy Beef and Shells: A quick and easy pasta dish that’s rich and satisfying.
• Skillet French Onion Chicken: All the savory flavors of French onion soup, transformed into a delicious chicken dinner.
• New England Creamy Clam Chowder: A classic, velvety seafood soup that’s incredibly comforting.
• Cheesy Beef Goulash: A hearty, cheesy pasta and beef dish that’s simple to make and always a crowd-pleaser.
• Crispy Fried Chicken Tenders: Perfectly crunchy, homemade chicken tenders that kids and adults alike will adore.
I genuinely hope you embrace the joy of creating and savoring this easy, scrumptiously rich Chicken Pot Pie recipe. This isn’t just a meal; it’s a culinary experience that truly warms you to the core, nourishing both body and soul. It brings me immense happiness to envision you and your loved ones experiencing those very same warm and cozy feelings that envelop us every time we gather to devour this cherished dish.
Please feel encouraged to leave a comment below and share a star rating if you give this recipe a try. Your feedback is invaluable, and I would absolutely love to hear if you serve this heartwarming dish to your family and friends. Happy cooking!
Chicken Pot Pie with Cheddar Chive Biscuits
6-8 servings
30 minutes
25 minutes
55 minutes
Ingredients
- 2 cups chicken broth
- 1 cup half-and-half
- 1/3 cup butter
- 1 cup chopped onion (1 medium onion)
- 1 cup peeled + chopped carrots (3-4 carrots)
- 1 cup chopped celery (3-4 stalks)
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 cups cooked and shredded chicken (I use 1.5 lbs. chicken thighs)
- 1/3 cup frozen peas, not thawed
For the Cheddar Chive Biscuits:
- 2 cups all-purpose flour
- 1/4 cup shredded cheddar
- 2 Tablespoons chopped chives
- 1 Tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 cup cold butter, grated
- 1 cup buttermilk or milk
For Topping:
- 1/4 cup butter, melted
Instructions
Preheat oven to 425 degrees F.
Coat a 13×9-inch casserole dish with cooking spray.
In a medium bowl, whisk chicken broth and half-and-half. Set aside.
Melt butter in a large skillet over medium heat. Add onion, carrot and celery. Sauté for 10 minutes. Stir in flour. Reduce heat to medium-low. Continue cooking for 1 more minute. Gradually stir in the chicken broth mixture.
Cook, stirring regularly, until thick and bubbly (about 5-6 minutes). Do not boil. Stir in salt and pepper. Add cooked chicken and frozen peas.
Pour mixture into the prepared baking dish.
FOR THE CHEDDAR CHIVE BISCUITS:
In a large bowl, whisk flour, cheddar, chives, baking powder and salt.
Add grated butter. Cut into the dry ingredients with a pastry cutter or fork, until butter lumps are pea-sized.
Stir in buttermilk until just combined. If the batter is very dry, add a little more milk until you reach the consistency of a very thick batter. Do not over-mix. The batter will be lumpy. Drop large mounds of biscuit dough onto the chicken pot pie filling.
Bake for 23-25 minutes until golden brown.
FOR TOPPING:
Brush biscuit tops with melted butter.
Serve hot and enjoy!
Notes
To prepare chicken for this recipe, I like to buy 1.5 lbs. of boneless skinless chicken thighs. Bake at 400 degrees F for about 30 minutes, or until cooked through. Shred the meat from the chicken thighs using two forks, or for a quicker method, use the paddle attachment of your stand mixer.
Adapted from Seasoned Mom
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