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.
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!
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!
To make this Easy Chicken Pot Pie, you’ll need:
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.
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!
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!
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!
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.
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!
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!
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.
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.
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.).
If you love my Chicken Pot Pie recipe, check out some of these other favorites that are just as comforting!
Easy Chicken Pot Pie with Cheddar Herb Biscuits.