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. 

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!

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!

Can I Make this 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. 

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!

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

Mozzarella – 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

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.

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

Prep Time: 10 mins

Cook Time: 35 mins

Total Time: 45 mins

Serves: 4 servings

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Ingredients

FILLING:

• 2 lbs. organic chicken breasts, cooked + shredded (That's about 4 cups; See Notes!)
• 2 Tbsps unsalted butter
• 4 cups mixed vegetables, frozen (Includes peas, carrots, corn, + green beans)
• 1/4 cup organic all-purpose flour
• 3 garlic cloves, minced
• 1/2 onion, chopped
• 1 tsp sea salt + black pepper, each
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1/2 tsp smoked paprika
• 2 1/2 cups organic chicken stock, low-sodium
• 3/4 cup Almond milk (You can use your fave plant-based milk or dairy milk!)
• 2 Tbsps white cooking wine
• 1 1/2 cups grated mozzarella cheese (You can also use shredded cheese, if preferred)

CHEDDAR HERB BISCUITS:

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

OTHER:

• 1 large organic egg + 1 tsp Almond milk (Whisk together to create "egg wash")

Instructions

TO MAKE THE FILLING:

• Preheat oven to 400 degrees Fahrenheit.
• Next, add butter to a medium (10-inch) cast-iron skillet over medium-high heat and once butter melts, add the garlic and onions, sautéing until fragrant and translucent, about 1-2 minutes. Add the mixed vegetables and continue to sauté for another minute or so. Add the sea salt + black pepper, garlic powder, parsley, and smoked paprika until combined. Toss and cook vegetables until softened, about 5-6 minutes. 
• Add the flour to veggies, stirring frequently until fully coated, then slowly add in the milk, white cooking wine, and chicken stock until the sauce begin to thicken. Continue to stir until sauce is smooth. NOTE: Be sure to continue to stir 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.
• Once thickened, turn off the heat and stir in the grated mozzarella until fully melted and creamy. Set aside.

TO MAKE THE CHEDDAR HERB BISCUITS:

• Whisk together the all-purpose flour, baking powder, baking soda, parsley, dried thyme, oregano, garlic powder, and sea salt in a medium bowl.
• Add in the cold vegan 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 combined and the dough is moist and comes together. NOTE: DON'T OVER-MIX!

ASSEMBLY:

• In the skillet with the cooked veggie filling, 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 tops of biscuits with egg wash 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 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.
• 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 Tbsp of lemon juice or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thicken the mixture. 
• BAKE 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 to prep for filling.
• 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.).

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Easy Chicken Pot Pie with Cheddar Herb Biscuits.

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