Name: Chicken Pot Pie With Cheddar Bay Biscuits
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1.5 kg (3.3 lb) chicken thighs, cubed, seasoned with salt, pepper, thyme, and sage; 2 Tbsp (30 ml) olive oil; 1 medium onion (150 g / 5 oz), diced; 2 carrots (120 g / 4 oz), diced; 2 celery stalks (100 g / 3.5 oz), diced; 3 garlic cloves, minced; 3 Tbsp (45 g) all-purpose flour; 500 ml (2 cup) low-sodium chicken broth, infused with a bay leaf; 250 ml (1 cup) whole milk; 150 g (1 cup) sharp cheddar cheese, grated; 1 tsp (5 ml) dried thyme; ½ tsp (2.5 ml) dried sage; Salt and pepper to taste; 200 g (1 ½ cup) all-purpose flour; 1 tsp (5 ml) baking powder; ½ tsp (2.5 ml) baking soda; ½ tsp (2.5 ml) salt; 115 g (½ cup) cold, cubed unsalted butter; 120 ml (½ cup) chilled buttermilk; 100 g (1 cup) shredded cheddar cheese; 1 tsp (5 ml) dried parsley flakes; 1 tsp (5 ml) garlic powder; Fresh parsley leaves, chopped, for garnish; Extra grated cheddar, for garnish

Description

This recipe elevates classic chicken pot pie by topping a rich, savory chicken and vegetable filling with fluffy, cheesy Cheddar Bay Biscuits. It’s a comforting and flavorful dish perfect for any occasion.

Ingredients

1.5 kg (3.3 lb) chicken thighs, cubed, seasoned with salt, pepper, thyme, and sage
2 Tbsp (30 ml) olive oil
1 medium onion (150 g / 5 oz), diced
2 carrots (120 g / 4 oz), diced
2 celery stalks (100 g / 3.5 oz), diced
3 garlic cloves, minced
3 Tbsp (45 g) all-purpose flour
500 ml (2 cup) low-sodium chicken broth, infused with a bay leaf
250 ml (1 cup) whole milk
150 g (1 cup) sharp cheddar cheese, grated
1 tsp (5 ml) dried thyme
½ tsp (2.5 ml) dried sage
Salt and pepper to taste
200 g (1 ½ cup) all-purpose flour
1 tsp (5 ml) baking powder
½ tsp (2.5 ml) baking soda
½ tsp (2.5 ml) salt
115 g (½ cup) cold, cubed unsalted butter
120 ml (½ cup) chilled buttermilk
100 g (1 cup) shredded cheddar cheese
1 tsp (5 ml) dried parsley flakes
1 tsp (5 ml) garlic powder
Fresh parsley leaves, chopped, for garnish
Extra grated cheddar, for garnish

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Instructions

Prepare Chicken: Cube and season chicken with herbs and spices.
Sear Chicken: Sear chicken in olive oil until browned.
Sauté Vegetables: Sauté onion, carrots, and celery, then add garlic.
Create Roux: Stir in flour and cook for 1 minute.
Build Sauce: Gradually whisk in broth and milk, simmer until thickened.
Incorporate Cheese & Chicken: Stir in cheddar and return chicken to pan.
Assemble Pie: Transfer filling to a pie dish.
Make Biscuit Dough: Combine flour, baking powder, baking soda, and salt; cut in cold butter.
Add Wet Ingredients: Gently fold in buttermilk, cheddar, parsley, and garlic powder.
Top with Biscuits: Spoon biscuit dough over filling.
Bake to Perfection: Bake until biscuits are golden brown and filling bubbles.
Rest & Serve: Let rest for 10 minutes before serving.

Notes

Using cold butter and buttermilk is key for flaky biscuits. Chicken thighs provide a richer flavor than chicken breast.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 650 kcal
Sugar: 15 g
Sodium: 800 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 40 g
Cholesterol: 150 mg