SHARE

Easy Chicken Pot Pie with Cheddar Herb Biscuits

January 31, 2018

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). 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. This pot pie is nothing short of flavor. Super easy to whip together and all made in just one baking dish.

Easy Chicken Pot Pie with Cheddar Herb Biscuits

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.

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.

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.

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!

Easy Chicken Pot Pie with Cheddar Herb Biscuits

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. 

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!

Easy Chicken Pot Pie with Cheddar Herb Biscuits

COMFORTING FOOD OPTIONS THIS SEASON.

What better way to use any saved turkey pieces from Thanksgiving than in this Leftover Turkey Southern Collard Greens.

These Cranberry Orange Breakfast Scones will surely bring forth some sort of brightness to the start of your day for everyone involved. 

This Fall Harvest Pizza with Apples, Candied Bacon, Broccolini, + Kale is absolutely the most perfect family-friendly recipe for the Fall season!

This Gluten-Free Weeknight Baked Meatball Penne Pasta Casserole is a healthier classic recipe for the entire family!

Black Bean + Quinoa Skillet Nachos — the perfect vegan + gluten-free meal for Meatless Mondays or Taco Tuesdays.

What You’ll Need For This Pot Pie?

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

Parmesan Cheese – Makes things rich in cheese flavor in addition to cheddar

Herbs + Seasonings – A great addition of flavor. Adds such savoriness nice + a beautiful kick of spice

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

Eggs – Along with water, creates the ‘egg wash’ to make biscuit tops golden brown

Chicken Breasts – The star of this dish. I decided to shred them after cooked for a nice bite; Can also be diced in chunks

Mixed Veggies – The star of this dish. Includes carrots, green beans, peas, and corn; Can also add onions

Chicken Stock – Used to add nice flavor to filling

White Cooking Wine – Used for cooking and adds flavor

Easy Chicken Pot Pie with Cheddar Herb Biscuits

How Do I Store? Can I Freeze?

Like many dishes, you can store any leftover pot pie in a tightly covered container or glass dish and refrigerated 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.

Easy Chicken Pot Pie with Cheddar Herb Biscuits

Easy Chicken Pot Pie with Cheddar Herb Biscuits

Easy Chicken Pot Pie with Cheddar Herb Biscuits

Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Serves: 4 servings
Print It Pin It

Ingredients

Pot Pie:

  • 2 Medium organic chicken breasts, cooked + shredded (See Notes!)
  • 4-5 cups mixed vegetables, frozen (Includes peas, carrots, corn, + green beans)
  • 1/4 cup organic all-purpose flour + 2 Tbsps! (I use Bob's Red Mill; See Notes!)
  • sea salt + black pepper, to taste
  • 3 Tbsps unsalted butter (I use Land O'Lakes)
  • 1 medium red onion, chopped finely (optional)
  • 1 cup organic chicken stock, low-sodium (I use Pacific Foods)
  • 3/4 cup Almond milk (I use So Delicious Dairy-Free; You can use your fave plant-based milk!)
  • 2 Tbsps white cooking wine
  • 1 cup organic shredded cheddar cheese (I use Organic Valley)
  • 1/2 cup shredded parmesan cheese

Cheddar Herb Biscuits:

  • 2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 2 Tbsps dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 cup organic shredded cheddar cheese (I use Organic Valley)
  • 1/2 cup unsalted butter, cold + cubed (I use Land O'Lakes; That's 1 stick!)
  • 1 cup 'Dairy-Free Buttermilk' (Almond milk + 1 Tbsp ACV or Lemon Juice!)
  • 1 large organic egg + 2 tsps Almond milk (For Egg Wash)

Instructions

  • Preheat oven to 400 degrees Fahrenheit and grease a medium skillet. Set aside.
  • Next, add butter to a medium pot on medium-high heat and once butter melts, add mixed vegetables and onions. Add sea salt + black pepper, to taste. Toss and cook vegetables until softened, about 5-6 minutes. 
  • Add flour to veggies, stirring until well incorporated and cooking everything for 1 minute or so, until fully coated. Add in white cooking wine, chicken stock and milk.  **NOTE: Be sure to whisk in the liquid with the vegetables as soon as it's poured in to ensure that NO lumps are formed.**
  • Once well incorporated, increase the heat to high heat so that the mixture begins to boil for about 3-4 minutes, then reduce to a simmer. Finally, add in the shredded chicken, tossing it in to ensure that it's well incorporated and then simmer until sauce thickens, about 5-6 minutes. 
  • Once thickened, turn off the heat and stir in shredded cheeses, until fully melted and creamy. 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 in the herbs + seasonings and shredded cheese and whisk everything together.
  • Add in cubed cold butter. 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 well combined. **NOTE: DON'T OVER-MIX!**

Assembly:

  • Pour the pot pie filling into the prepared skillet and top with biscuits by grabbing 2 Tbsps of biscuit dough into your hands, gently rolling into an imperfectly semi-round shape and placing it atop mixture. Repeat until all biscuits are formed.
  • Brush biscuits with egg wash mixture and bake for 20-25 minutes or until biscuits are golden brown and fully baked through. 
  • Once biscuits are golden and pot pie filling is bubbly, remove from 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 refrigerated 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.
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 biscuit cutter straight up.  
BUTTERMILK: Instead of traditional buttermilk, you can make 'dairy-free' buttermilk by adding 1 cup of your fave plant-based milk + 1 Tbsp of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thickening mixture. If using traditional buttermilk, use 1 cup organic heavy whipping cream + 1 Tbsp lemon juice.
CHICKEN: Wash, pat dry, and season chicken breasts with sea salt and pepper. Roast (at 400 degrees Fahrenheit) in foil paper for about 25-30 minutes, or until cooked through and cut into cubes or shred using two forks.

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

Easy Chicken Pot Pie with Cheddar Herb Biscuits.

ORCHIDS + SWEET TEA

Love this Post? SHARE!

LOVE THIS RECIPE?
LET US KNOW!

Your email address will not be published. Required fields are marked *

Love this Recipe?