Easy Chicken Pot Pie with Cheddar Herb Biscuits

Spoon stirring a skillet of Chicken Pot Pie with Cheddar Herb Biscuits

4.82 from 11 votes

Easy Chicken Pot Pie with Cheddar Herb Biscuits

Discover the ultimate comfort food with this Easy Chicken Pot Pie with Cheddar Herb Biscuits recipe. Experience the timeless childhood favorite of a classic chicken pot pie with a twist! This delectable dish boasts shredded chicken, mixed veggies, and white beans, all nestled in a creamy extra cheesy filling. Vegan + Gluten-Free options.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Keyword: baked, biscuits, chicken, classic, dinner, easy, fall recipe, flaky, food, healthy, herbs, holidays, homemade, indulge, lunch, plant-based, recipe, savory, skillet, soft, southern, traditional, veggies, weeknight meals

Servings: servings

Calories: 1052kcal

Author: Shanika

Ingredients

FILLING:

3 cups cooked + shredded organic chicken breasts
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!

Notes

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.).

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