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This Cheddar Chive Biscuit Topped Chicken Pot Pie recipe is perfect for those who want a twist on the classic comfort food. The creamy chicken and vegetable filling is topped with delicious flaky biscuits made with cheddar cheese and chives for added flavor.
Cheddar Chive Biscuit Topped Chicken Pot Pie
Equipment
- Oven
- Large skillet
- Mixing bowls
- Baking dish
- Pastry cutter or fork
Ingredients
For the Chicken Filling:
- 2 tablespoons olive oil
- 1 onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- ½ cup all-purpose flour
- 3 cups chicken broth
- 1 cup peas
- Salt and pepper to taste
For the Cheddar Chive Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter cold and cut into pieces
- 1 cup buttermilk
- 1 cup shredded cheddar cheese
- ¼ cup chives chopped fresh
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic, and cook until the vegetables are softened.2 tablespoons olive oil, 1 onion, 2 carrots, 2 celery stalks, 3 cloves garlic
- Add the chicken pieces to the skillet and cook until no longer pink. Stir in the flour until the chicken and vegetables are coated.1.5 pounds boneless, 1/2 cup all-purpose flour
- Pour in the chicken broth, bring to a simmer, and cook until the sauce has thickened. Stir in the peas and season with salt and pepper.1 cup peas, Salt and pepper to taste, 3 cups chicken broth
- Transfer the chicken filling to a baking dish.
- To make the biscuits, combine the flour, baking powder, baking soda, and salt in a mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, 1/2 cup unsalted butter, 1/2 teaspoon baking soda
- Stir in the buttermilk, cheddar cheese, and chives until just combined. Drop spoonfuls of the biscuit dough over the chicken filling.1 cup buttermilk, 1 cup shredded cheddar cheese, 1/4 cup chives
- Bake for 20-25 minutes, or until the biscuits are golden and the filling is bubbling.
- Allow the pot pie to cool for a few minutes before serving.
Notes
Nutrition
Preheat Oven
Heat oven to 375-400°F (190-205°C). Put baking rack in the oven. Put baking sheet on the rack. Put a 9-10 inch tart pan or pie plate on the baking sheet. Or use an 8×8 inch glass, ceramic, or metal dish. Grease the dish with butter. Ready for baking!
Prepare Ingredients
Oven heated to 350°F? Ready! Now, whisk together flour, baking powder, salt, pepper in a bowl. Cut the butter using a fork and add the chives and cheddar. Add milk and stir till combined. Done with the cheddar chive biscuit topping!
Time to make the filling for the Chicken Pot Pie.
Gather and measure ingredients
Before cooking, Simple Cheddar Chive Biscuit Topped Chicken Pot Pie, make sure to read the instructions and get the needed ingredients.
Decide how many you’re serving. Then, double check to have enough ingredients. The ingredients are:
- 1/2 recipe (8 servings) of cheddar chive biscuit dough
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups cooked, diced chicken
- 1 dash of paprika
- 1/3 cup chopped onion
- 2 celery stalks diced finely
- 2 carrots diced finely
- 4 ounces mushrooms diced or sliced thinly
- 1/2 teaspoon poultry seasoning (or favorite herb)
- Salt and pepper to taste
Measure each ingredient into separate bowls or containers. Now, take a few minutes to admire your hard work!
Chop vegetables
To make the pot pie filling, gather the necessary ingredients:
- 1/2 cup of diced yellow onion
- 1/2 cup of diced celery
- 3 cloves garlic
- 1/4 cup chopped fresh chives
- 2 cups cubed peeled potatoes
Use a cutting board to dice the onions and celery. Onions should be cut into ¼ inch pieces and celery into smaller pieces. Put the onions and celery in a large bowl. Mince the garlic with a knife or grater and add it to the bowl.
Pick any wilted chive leaves, rinse them in cold water, chop into small pieces and add to the bowl. Cut the peeled potatoes into 1-inch cubes and set aside for later.
Make Filling
Heat a large skillet on medium-high. Pour in butter and let it melt. Then, add chopped onions. Cook until softened – 5 minutes. Put the diced carrots in and cook for 3 minutes. Lastly, stir in the chopped celery and garlic. Voilà! Chicken pot pie filling ready!
Sautee vegetables in butter
In a skillet, on medium-high heat, melt the butter. Toss in the diced onion, carrot, celery and garlic. Cook until softened and brown – around 5 minutes. Then add the potatoes. Give it 3 minutes. Add the peas. When vegetables are tender – remove from heat and set aside.
Add chicken and seasonings
Once veggies have cooked, throw in the pre-cooked chicken. Add butter or chicken fat and flavour with salt, pepper, Italian seasoning, garlic powder (optional), oregano, and chives. Give it a good stir until everything’s mixed. Try it out and adjust ingredients to your liking:
- Salt
- Pepper
- Italian seasoning
- Garlic powder (optional)
- Oregano
- Chives
Add broth and cream
Veggies softened? Alright, pour in the chicken broth! Stir it up and then add the cream. When all liquids are combined, season with salt and pepper. Let it simmer for 15 minutes or until thick. Creamy, not soupy. When you dip a spoon it should be evenly coated.
Take it off the heat, let it cool a bit, then put it in a dish. Refrigerate it overnight if you want before baking.
Simmer until thickened
Veggies cooked? Pour the milk and broth into the skillet. Put on medium-high heat. Boil it! Then, reduce to low. Give it a stir occasionally. Simmer for 10-15 minutes. When it’s thick like gravy, remove from heat. Done!
Assemble Pot Pie
Making a chicken pot pie with cheddar chive biscuit topping is super simple and tasty! Get cooked chicken and veggies, plus one can of cream of chicken soup. Layer the ingredients into a baking dish. Then, top it off with the cheddar chive biscuit topping.
Pop it in the oven ’til it’s golden brown. Yum! Enjoy your scrumptious pot pie with the amazing topping.
Grease 9-inch pie dish
Ready to make your filling? Start by prepping your pie dish. Grease a 9-inch glass pie dish with butter. Use a pastry brush or paper towel. Make sure the entire surface, including the sides, are lightly coated. This will help your pot pie come out of the dish easily, without sticking. Set aside while you get the rest of the ingredients together.
Pour filling into dish
Once the filling is ready, pour it into an ovenproof deep-dish pie plate or 8-by-8 baking dish. If desired, spread a bit of butter on the bottom and sides of the dish. Carefully spoon in the filling. Use a spatula to even out the top. That way, the filling covers the entire dish.
Roll out biscuit dough
Once the pot pie filling is done, the next step is to make the cheddar chive biscuit dough. This will form a pillowy crust on top of the pie.
- Sift 2 cups of flour, 1 teaspoon of baking powder and 1 teaspoon of salt.
- Cut in 1/2 cup butter until it resembles coarse crumbs.
- Then, add 1 cup of sharp Cheddar cheese and 1/4 cup of freshly chopped chives.
- Stir until combined.
- Slowly add 2/3 cup milk. Stir until a soft dough forms.
- Roll out the biscuit dough on a floured surface to ¼ – ½ inch thickness.
- Cut into 12 even portions with a round cutter or canning jar lid.
- Place biscuits on a parchment lined baking sheet with butter or shortening.
- Refrigerate for 15 minutes.
- Transfer to a hot pot pie filling and bake at 400°F for 20 minutes until golden brown.
Cut dough into circles and place on top of filling
Once the pot pie filling is prepped, cut circles from biscuit dough using a sharp knife. Trace around a bowl or cup to make a 4-inch circle. Place the circle on the filling, making sure it’s spread evenly. Press the edges and make indentations with a fork. This will create a good seal and trap moisture. Cut four small slits in each circle too, this will let steam escape while baking. Lightly brush the circles with melted butter before placing in an oven preheated to 375°F (190°C).
Bake Pot Pie
Nothing tops a cozy chicken pot pie on a frosty winter night. To make it more special, why not top it with a cheesy cheddar chive biscuit? The biscuit brings a buttery, cheesy flavor to the pot pie, making it a full meal. Here’s how to make it:
Preheat oven to 375°F
Preheat oven to 375°F. Gather ingredients and make sure any frozen vegetables are thawed.
Heat oil in a large saucepan. Add onions, carrots and cook until soft. Add bell pepper, celery, garlic. Season with salt, pepper. Incorporate stock and whisk in flour. Add chicken, vegetables and herbs/spices as desired. Let cook for 10-15 minutes, stirring occasionally.
Prepare biscuit dough: in a bowl mix melted butter, milk and chives. Add dry ingredients. Mix wet and dry until combined. Fold in cheese cubes and knead briefly. Place dough on floured surface and roll into 8×10 inch rectangle. Cut out biscuits using 3 inch round cutter.
Layer filling with biscuits. Bake at 375°F for 20-30 minutes. Serve hot and enjoy!
Bake for 25 minutes or until golden brown
Set the timer! Preheat your oven to 350°F (175°C). When the oven’s hot, it’s time to bake. Put the baking dish on a baking sheet, and move it to the oven. Bake for 25 minutes, or until the biscuit topping is golden brown. Check one biscuit to make sure it’s cooked through. It should be tender.
Once it’s baked, let it cool. Serve it with mashed potatoes, veggies, or a green salad – then enjoy!
Let cool before serving
Let your pot pie cool before slicing it. If you try too early, the middle won’t be cooked properly and the flavours won’t develop. Stick a knife or skewer into the middle to check if it’s hot. Give it at least 15 minutes away from heat sources. This will cool it down and bring all the ingredients together for maximum flavour. Ensure everything is cooked through.
In conclusion, the Cheddar Chive Biscuit Topped Chicken Pot Pie recipe is a great way to add some extra flavor and texture to the classic dish. It offers a buttery and flaky biscuit topping with the added bonus of cheddar and chives, which add an extra level of taste to the dish. It’s also a versatile recipe that can be adjusted to your own personal preferences or dietary needs, making it a great choice for a delicious weeknight meal or dinner party.
For more Chicken Recipes, take a look at 12 Chicken Recipes For All Occasions Yet Quick and Easy.
