Easy Chicken Pot Pie with Cheddar Herb Biscuits

This Easy Chicken Pot Pie with Cheddar Herb Biscuits recipe is a childhood favorite that never gets old. While it's classic version contains a top and bottom crust with the filling tussled inside, this recipe is a nice play on tradition meets modern (shredded chicken + mixed veggies and white beans). Don't worry--you'll still be satisfied with the flakiness of these cheddar herb biscuits and the extra cheese in the filling, which adds the perfect creaminess that's really hard to resist. Vegan + Gluten-Free options.

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Easy Chicken Pot Pie with Cheddar Herb Biscuits-----my childhood fave!! I remember eating the microwavable version of chicken pot pie and loving every bit of it, especially the flaky crust on the outside.

It's like eating a bowl of warm goodness with a creamy filling, soft pillowy biscuits on top and absolute comfort in every spoonful.

But now that I've made this from scratch and slightly different from the classic version, I must admit that this is WAY BETTER! Totally better. And if you're into white beans, then you'll love the surprise of having them in this creamy filling. Of course, you can always keep things more traditional with the standard veggies: carrots, corn, green peas, etc. 

I'm definitely making this recipe again. Plus, my little guy and husband LOVED it. That's always a plus in my book since my little guy is super picky with food like I was growing up. Haha.

How To Make Chicken Pot Pie with Cheddar Herb Biscuits

Overall, this Chicken Pot Pie with Cheddar Herb Biscuits is super easy to make and only requires a few short steps and just ONE skillet. You start by sautéing your onions, carrots, and garlic. Then you add in the flour (the thickening agent) followed by the remaining ingredients, being sure to stir frequently to avoid any lumps.

Then you go on to make the biscuits by mixing together the dry ingredients, adding in the butter, blending both ingredients together until "peas-like" and adding the liquid until moist.

I love to use an ice cream scoop for greater ease and dollop about 2 Tbsps of the biscuit mixture unto the top of filling, brush with egg wash, and let it all bake for 20-25 minutes. Wallah!

Chicken Pot Pie with Biscuits. Why?

OK, so as I've mentioned, classic chicken pot pie consists of an actual "pie-like" look----a bottom + top crust. And while there are still many recipes which still keep things classic, I wanted to create a NEW comforting way of enjoying such an amazing childhood dish. That's why I chose to add biscuits to the top.

Oh, but these biscuits are not just regular biscuits----I wanted to add additional bold cheddar flavor, therefore, adding cheddar herb biscuits to the mix really created that burst of flavor. Trust me, once you try this recipe, you'll thank me later!

Ingredients for Chicken Pot Pie

To make this Easy Chicken Pot Pie, you’ll need:

• Biscuits – Whether store-bought or homemade, this is the best part of it all! Creates the best topping and soaks in all the flavor.
• Cheddar cheese – Makes things nice + creamy; plus, adds such rich cheesy flavor. You can use sharp or mild cheddar.
• Herbs + Seasonings – A great addition of flavor. Adds such savoriness nice + a beautiful kick of spice. You'll need salt, black pepper, smoked paprika, oregano, basil, garlic powder.
• Unsalted Butter – Used for cooking and biscuits and adds a nice savory flavor
• Flour– Used for the thickening of filling and as base for homemade biscuits. You can sub with GF flour for that option.
• Eggs – Along with water or milk, creates the 'egg wash' to make biscuit tops golden brown.
• Chicken Breasts – The star of this dish. I decided to shred them after it being cooked for a nice bite; Can also be diced in chunks.
• Mixed Veggies – The star of this dish. Includes carrots and peas; You can also add green beans and corn.
• Chicken Stock – Used to add nice flavor to filling.
• Bone broth – Used to add nice flavor and nutrition to filling.
• White Cooking Wine – Used for cooking and adds flavor. You can also use dry white wine.
• White beans. I use one can of white beans, drained, and rinsed them. Feel free to use Cannellini, Northern beans, etc.

While this dish is intended for dinner, you can change things up a bit for the entire family by eating this as a breakfast (if that's your thing) or lunch meal. So versatile and the savory flavor is dynamite. 

Biscuits – the Perfect Pot Pie Topper

Oftentimes, you will see a pot pie baked in a perfect pie manner. That means, there is a bottom layer of crust in addition to a top layer. The filling is sandwiched in between the top and bottom layers.

Other times, you may see pot pie with the filling in a baking dish with the crust layered on top only. This leaves more room for that delicious filling and half the amount of crust.

I enjoy having slightly less crust. The top crust and the bottom crust seem like too much bread for me. What I want is the silky filling!

Brainstorming another bread topping lead me to one of my favorite quick breads – biscuits! Biscuits bake on top of the filling to perfection while the filling gets hot and bubbly underneath. Thus, my Chicken Pot Pie was born.

And these biscuits are special. The topping on this pie is this amazing, stand-alone Cheddar Herb Biscuits (a great inspo from Red Lobster's Cheddar Bay Biscuits) recipe, which is so good! They add so much more flavor than plain biscuit dough would. Do not skip the biscuits!

Homemade Vs. Store-bought Biscuits.

When it comes to the traditional pot pie as I previously mentioned, there aren't biscuits included---it's actually a crust for the base and top. However, for this dish, I wanted to add extra pizazz to this delicious recipe by adding Cheddar Herb Biscuits on top.

While these biscuits are super easy to whip together, if you're pinched for time or just don't feel like making biscuits, you can always use store-bought biscuits. Simply take them out of their packaging and placing them evenly on top and let it bake. Wallah!

TOP REASONS WHY YOU’LL LOVE THIS POT PIE!

It’s absolutely delicious—-savory + full of flavor!

Super easy to make (plus, no crazy clean-up! Can we say–Everything in one baking dish?)

Loaded with cheesy flavors, fresh herbs, + soft biscuits on top.

Perfect for any time of day—Breakfast (if that’s your thing), Brunch, Lunch, or Dinner, whatever!

BISCUIT TIP: GRATE + CUBE THE BUTTER!

Yes---I know. You might be wondering why I've stated this but it works. Since we'll be using 1 stick in this recipe, I simply cube half of the butter and grate the other half. Honestly, I think that the variation in the butter pieces helps some to melt faster and settle more in the dough, which creates a beautiful flakiness like no other for these cheddar herb biscuits atop this chicken pot pie. 

SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS POT PIE!

Here, I’ve curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Easy Chicken Pot Pie. Everything from my fave wooden spoons, dutch ovens, and more. SEE THEM HERE!

How to Best Shred Chicken

When it comes to creating pulled or shredded chicken, there are two most effective ways to do so. Firstly, you would need to ensure that your chicken is fully cooked and cooled and then you shred the chicken in one of the following ways:

Forks: For this method you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.

Stand Mixer: If you're looking to avoid using arm strength, then the method of a stand mixer might be just for you. This is by far the fastest and easiest way to shred chicken and you simply place all of your cooked chicken breasts in the bowl of stand mixer. Add the paddle attachment and mix on low. In just 15-20 seconds you’ll have shredded chicken. That easy!

How Do I Store Chicken Pot Pie? Can I Freeze it?

Like many dishes, you can store any leftover pot pie in a tightly covered container or glass dish and refrigerate for 4-5 days. Of course, for a longer salvage, you can store your uncooked pot pie filling in the freezer using a freezer-safe storage bag or container for up to 3 months. Once ready to use, thaw overnight in the fridge, add filling to a baking dish, add your freshly prepped biscuits, and bake per the recipe.

Can I Make this Chicken Pot Pie Vegan or Dairy-Free?

Absolutely! I actually have a great Vegan Pot Pie recipe on the blog! It's just as creamy, tasty, and boasts of similar topped biscuits. 

Can I Make this Chicken Pot Pie Gluten-Free?

Of course! To make this pot pie GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).

Other Comforting Recipes You’ll Love

If you love my Chicken Pot Pie recipe, check out some of these other favorites that are just as comforting!

• Spicy Cajun Shrimp, Kale, + Cauliflower Rice
• Creamy Roasted Garlic Kale Pasta
• Spicy Jamaican Beef Patties
• Easy Spicy Veggie Quinoa Skillet
• Braised Steak Ragu
• Homemade Vodka Pizza

MADE OUR RECIPE(S)?

If you make this Easy Chicken Pot Pie with Cheddar Herb Biscuits, tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea!

Easy Chicken Pot Pie with Cheddar Herb Biscuits

4.78 from 9 votes

Warm and comforting, this Chicken Pot Pie is the perfect comfort meal on any given day. With a traditional creamy filling and an Herb Cheddar Biscuit topping, you can't go wrong with this recipe!

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Serves: 4 servings

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Ingredients

FILLING:

• 3 cups cooked + shredded organic chicken breasts (See Post Notes for more)
• 1 (15 oz.) can white beans, drained + rinsed (You can also use cannellini beans, Northern Beans or another white bean)
• 1 lb. carrots, peeled + chopped
• 1 cup organic green peas, fresh or frozen
• 2 Tbsps unsalted butter
• ¼ cup organic all-purpose flour
• 3 garlic cloves, minced
• ½ red onion, chopped (You can also use yellow onion)
• 1 teaspoon sea salt + black pepper, each
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon smoked paprika
• 2 cups organic chicken bone broth (You can always sub with additional chicken stock, if preferred)
• 1 ½ cups organic chicken stock, low-sodium
• ¾ cup Almond milk (You can use your fave plant-based milk or dairy milk!)
• 3 Tbsps white cooking wine (You can also use dry white wine instead)
• 1 cup freshly-grated Mild cheddar cheese (You can also use shredded cheese, if preferred)

CHEDDAR HERB BISCUITS:

• 2 cups organic all-purpose flour
• 2 tsps baking powder
• ½ teaspoon baking soda
• 1 teaspoon sea salt
• 2 tsps dried parsley
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• ½ cup unsalted butter, cold + cubed (That's 1 stick!)
• ½ cup freshly-grated Mild or Sharp cheddar cheese (You can also use shredded cheese, if preferred)
• 1 cup Almond milk + 1 teaspoon apple cider vinegar (You can also use regular buttermilk, if desired!)

OTHER:

• 1 large organic egg + 1 teaspoon Almond milk, for brushing (Whisk together to create "egg wash")

US Customary - Metric

Instructions

TO MAKE THE FILLING:

• Preheat oven to 400 degrees Fahrenheit.
• In a large-sized (12-inch) skillet over medium-high heat, add the butter and once melted, add the chopped onions and garlic, sautéing until translucent and fragrant, about 1-2 minutes. Add in the chopped carrots and sauté for another 1-2 minutes.
• Add in the flour followed by: the sea salt, black pepper, smoked paprika, garlic powder, oregano, and basil, stirring until combined. Slowly add in the milk (whisking frequently), bone broth, and chicken stock until the liquid becomes smooth and thickens. NOTE: whisking frequently prevents lumps and curdling of the flour and liquid.
• Add in the white beans, green peas, shredded chicken, white cooking wine, and cheese, stirring until combined and reduce the heat to low so that everything simmers. Let it simmer for 2-3 minutes. Remove from heat.

TO MAKE THE CHEDDAR HERB BISCUITS:

• Whisk together the all-purpose flour, baking powder, baking soda, parsley, thyme, basil, oregano, garlic powder, and sea salt in a medium bowl.
• Add in the cold cubed butter and using a pastry cutter or fork, cut the butter into the flour mixture until it looks like 'pea-sized' clumps. 
• Slowly add in the 'buttermilk' and gently stir everything together until combined and the mixture is moistened. NOTE: DON'T OVER-MIX!

ASSEMBLY:

• In the skillet with the cooked veggie filling, top with biscuits by using an ice cream scoop and scooping about 2 Tbsps of biscuit dough and placing it atop filling mixture. Repeat until all biscuits are placed atop.
• Lightly brush biscuits with egg wash and bake for 20-25 minutes or until biscuits are golden brown and the filling bubbles through.
• Remove from the oven and serve immediately.
• Bon Appetit!

Tips & Tricks

• STORAGE: Like many dishes, you can store any leftover pot pie in a tightly covered container or glass dish and refrigerate for 4-5 days. Of course, for a longer salvage, you can store your uncooked pot pie filling in the freezer using a freezer-safe storage bag or container for up to 3 months. Once ready to use, thaw overnight in the fridge, add filling to a baking dish, add your freshly prepped biscuits, and bake per the recipe.
• VEGGIES: If you'd prefer to omit the white beans, feel free to use the standard veggies like carrots, corn, green peas, etc.
• BISCUITS (TIP): If making perfect, traditional biscuits, make sure that you don't twist the biscuit cutter into the dough to avoid the biscuits from baking awkwardly; try to remove the biscuit cutter straight up.  
• BUTTERMILK: To make 'dairy-free' buttermilk, add 1 cup of your fave plant-based milk + 1 tablespoon of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thicken the mixture. 
• VEGAN OPTION: To make a dairy-free or vegan version, see my Vegan Pot Pie recipe.
• GLUTEN-FREE OPTION: To make this pot pie GF, simply substitute the flour with GF All-Purpose flour or 1-to-1 GF Baking Flour, which Bob's Red Mill has a great one! Ensure that other ingredients are GF-friendly (i.e. stock, etc.).

Nutrition

Calories: 1052kcal | Carbohydrates: 83g | Protein: 61g | Fat: 53g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 257mg | Sodium: 2393mg | Potassium: 1118mg | Fiber: 9g | Sugar: 10g | Vitamin A: 21449IU | Vitamin C: 14mg | Calcium: 691mg | Iron: 8mg

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Easy Chicken Pot Pie with Cheddar Herb Biscuits.

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