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–+ servings
Cheesy potato pie in two bowls on a wooden table.

Cheddar Chive Biscuit Topped Chicken Pot Pie

This Cheddar Chive Biscuit Topped Chicken Pot Pie is an elevated comfort food classic. Savory chicken stew is topped with fluffy cheddar and chive biscuits that are baked to golden perfection, offering a delightful crunch and flavor.
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Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cost $20
Course Main Course
Cuisine American
Servings 6
Calories 713 kcal

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

Feel free to add other vegetables of your choice to the chicken filling. Also, ensure the butter for the biscuits is cold for a flakier texture.

Nutrition

Calories: 713kcalCarbohydrates: 51gProtein: 36gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 134mgSodium: 1056mgPotassium: 732mgFiber: 4gSugar: 6gVitamin A: 4392IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 8mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 4µgVitamin C: 14mgVitamin D: 1µgVitamin E: 2mgVitamin K: 18µgCalcium: 346mgCopper: 0.3mgFolate: 134µgIron: 6mgManganese: 1mgMagnesium: 62mgPhosphorus: 495mgZinc: 7mg
Keyword baked, biscuits, Chicken pot pie, Comfort Food, Homemade, Poultry
Tried this recipe?Let us know how it was!
Cheddar Chive Biscuit Topped Chicken Pot Pie - Atomieats
Go Back
–+ servings
Cheesy potato pie in two bowls on a wooden table.

Cheddar Chive Biscuit Topped Chicken Pot Pie

This Cheddar Chive Biscuit Topped Chicken Pot Pie is an elevated comfort food classic. Savory chicken stew is topped with fluffy cheddar and chive biscuits that are baked to golden perfection, offering a delightful crunch and flavor.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cost $20
Course Main Course
Cuisine American
Servings 6
Calories 713 kcal

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

Feel free to add other vegetables of your choice to the chicken filling. Also, ensure the butter for the biscuits is cold for a flakier texture.

Nutrition

Calories: 713kcalCarbohydrates: 51gProtein: 36gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 134mgSodium: 1056mgPotassium: 732mgFiber: 4gSugar: 6gVitamin A: 4392IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 8mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 4µgVitamin C: 14mgVitamin D: 1µgVitamin E: 2mgVitamin K: 18µgCalcium: 346mgCopper: 0.3mgFolate: 134µgIron: 6mgManganese: 1mgMagnesium: 62mgPhosphorus: 495mgZinc: 7mg
Keyword baked, biscuits, Chicken pot pie, Comfort Food, Homemade, Poultry
Tried this recipe?Let us know how it was!