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.
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 diced 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 cheese, until fully melted and creamy. Set aside.
Whisk together the all-purpose flour, baking powder, baking soda and sea salt in a medium bowl. Then add in the parsley, thyme, oregano, garlic powder 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!**
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 (egg + 2 tsps water) and bake for 18-20 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.
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. Directions: Place dough mixture onto a lightly floured surface and use a rolling pin to gently form it into a large rectangle. Fold the dough in half over itself and roll into another rectangle the same size. Repeat this process twice again. Using a 1/4 cup-sized measuring cup (if you don't have a biscuit cutter) to cut 12 biscuits. **If needed, re-roll scraps of dough to make any remaining biscuits**.
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, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thickening mixture.
CHICKEN: Wash 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.
STORAGE: Place any leftovers in a tightly sealed container in the refrigerator for up to 3 days.