This Easy Chicken Pot Pie with Cheddar Herb Biscuits is a childhood favorite that never gets old. While it’s classic version contains a top and bottom crust with the filling wrapped inside, this recipe is a nice play on tradition meets modern. Don’t worry–you’ll still be satisfied with the flakiness of these cheddar herb biscuits and the extra cheese in the filling adds a great creaminess that’s really hard to resist. You won’t miss your old childhood version with this one, trust me.
Ending things off with January is this childhood favorite of mine. I remember eating the microwavable version of chicken pot pie and loving it all the way, especially the flaky crust on the outside. It’s like eating a bowl of warm goodness. But now that I’ve made this from scratch and slightly different from the classic version, I must admit that this is WAY BETTER!
I’m definitely making this recipe again. Plus, my little guy LOVED it. That’s always a plus in my book since my little guy is super picky with food. Haha.
So the filling starts with making the chicken. I simply used 2 medium chicken breasts and chopped them up into small cubes. Then I seasoned my chicken with paprika, salt, pepper, dried parsley, and a bit of red pepper flakes (optional if you like spice). Once seasoned, simply add your chopped chicken to a baking sheet (lined with parchment paper to prevent sticking) and bake for 30-45 minutes in your oven on 400 degrees Fahrenheit. Be sure to toss your chicken at the half-way mark to ensure that the opposite side becomes brown as well.
In the meantime, I made the chicken pot pie filling by adding the onions, carrots, green beans, corn and snow peas to my cast iron skillet with a little bit of butter on medium heat. Once the veggies are softened, a ¼ cup of all-purpose flour is mixed in, and then some white cooking wine, chicken stock and coconut milk are added in. The mixture comes to a boil, is reduced to a simmer and thickened, before adding in the diced cooked chicken.
From there, I add in the shredded cheese and allow the filling to thicken and the cheese to melt a bit more (about 2 minutes or so), before removing it from the heat. Making the biscuits is an easy and quick step, which once completed–you simply line each biscuit atop the filling that you pour into a baking dish. Wallah. Easy Chicken Pot Pie with Cheddar Herb Biscuits is on it’s way to being in full fruition!
Easy Chicken Pot Pie with Cheddar Herb Biscuits
- 3 Tbsps unsalted butter
- 1 1/2 cups diced carrots, frozen or fresh
- 1 1/2 cups diced onions
- 1 1/2 cups snow peas, frozen
- 1 1/2 cups corn, frozen
- 1/2 cup green beans
- 1 tsp sea salt
- 2 Medium chicken breasts, dice and cooked
- 1/4 cup all-purpose flour
- 1/2 cup white cooking wine
- 1 cup organic low-sodium chicken stock
- 3/4 cups coconut milk (You can also use whole milk if preferred)
- 1 cup organic shredded cheddar cheese
Cheddar Herb Biscuits:
- 2 cups all-purpose flour
- 1/4 cup chopped chives
- 2 Tbsps dried parsley
- 3 Tbsps baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 1 cup organic shredded cheddar cheese
- 4 Tbsps unsalted butter, cold and cubed
- 4 Tbsps vegetable shortening (I used Earth's Best)
- 1 cup buttermilk cold (See Notes for Substitute)
- 1 large egg + 2 tsps water
Preheat oven to 400 degrees Fahrenheit and grease a medium baking dish with softened butter.
Next, heat a large cast iron skillet (or regular skillet) on medium heat. Add 3 Tbsps of unsalted butter and once butter melts, add chopped carrot, onion, snow peas, corn, green beans and 1 tsp of sea salt. Toss and cook vegetables until softened, about 6-8 minutes.
Add flour to vegetables, cooking for 1 minute until fully coated. Then add in white cooking wine, chicken stock and coconut milk. Be sure that you stir the liquid with the vegetables as soon as it's poured to make sure no lumps form. Once well incorporated, increase the heat so that the mixture begins to boil and then reduce to a simmer after 2 minutes. Finally, add the chicken, tossing it to ensure that it's well incorporated and then simmer until thickened, about 3-4 minutes.
Once thickened, turn off the heat and add shredded cheese, stirring constantly until well incorporated and melted. Season filling mixture with sea salt and pepper until desired taste is achieved. Set aside.
For Cheddar Herb Biscuits:
Whisk together the all-purpose flour, baking powder, baking soda and sea salt in a medium bowl. Then add the chives, dried parsley, and shredded cheese and stir together with a fork to fully combine.
Add in cubed cold butter and vegetable shortening. Use a pastry cutter or fork to cut the butter in to the flour mixture until it looks like pea-sized clumps.
Once your butter-flour mixture is achieved, add the buttermilk slowly while gently stirring to incorporate everything. DON'T OVER-MIX!
Place dough mixture onto a lightly floured surface and use a rolling pin to gently form it into a large rectangle. Fold the dough in half over itself and roll into another rectangle the same size. Repeat this process twice again.
Use a 1/4 cup-sized measuring cup (if you don't have a biscuit cutter) to cut 12 biscuits. **If needed, re-roll scraps of dough to make any remaining biscuits**.
Pour the filling mixture into a prepared baking dish and top with biscuits. Brush biscuits with egg wash mixture (egg + 2 tsps water). Bake in the oven for 15-17 minutes or until biscuits are golden brown and cooked through.
Biscuit tips: Make sure you don't twist the biscuit cutter into the dough to avoid the biscuits from baking awkwardly; try to remove biscuit cutter straight up.
Buttermilk Substitute: simply add 1 cup of milk (I used coconut milk of course) and 1 Tbsp of lemon juice and mix well. Set aside for 5 minutes for the acids to activate.
Easy Chicken Pot Pie with Cheddar Herb Biscuits to end your January?