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 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. Nothing short of flavor. Super easy to whip together and all made in one skillet.
Kicking things off in January with is this childhood favorite of mine.
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.
So the filling starts with making the chicken.
I simply used 2 medium organic chicken breasts and chopped them up into small cubes.
Then I seasoned my chicken with paprika, salt, pepper, dried parsley, and a pinch 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 the white cooking wine, chicken stock and Almond milk are added in. The mixture comes to a boil, is reduced to a simmer and thickened, before adding in the diced cooked chicken. Wallah!
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 are an easy and the steps are super quick, which once completed–you simply top your pot pie filling with groups of biscuit batter and BAM! Easy Chicken Pot Pie with Cheddar Herb Biscuits is on it’s way to being in full fruition!
Let the oven do it’s thing and watch all of the magic in action.
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It’s super easy to make.
Full of flavor.
A classic recipe with a twist.
Made in just 45 minutes.
Great savory option for lunch or dinner for the entire family.
All deliciousness in one bite.
If you choose to make this Easy Chicken Pot Pie with Cheddar Herb Biscuits recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!
Easy Chicken Pot Pie with Cheddar Herb Biscuits.