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Easy Chicken Pot Pie with Cheddar Herb Biscuits
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5 from 4 votes

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. This pot pie is nothing short of flavor. Super easy to whip together and all made in just one baking dish.
Course Main Course
Keyword baked, biscuits, chicken, christmas, classic, dinner, easy, fall recipe, flaky, food, healthy, herbs, holidays, homemade, indulge, lunch, plant-based, recipe, savory, skillet, soft, southern, traditional, veggies, weeknight meals
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Author Shanika | Orchids + Sweet Tea

Ingredients

Pot Pie:

  • 2 Medium organic chicken breasts, cooked + shredded (See Notes!)
  • 4-5 cups mixed vegetables, frozen (Includes peas, carrots, corn, + green beans)
  • 1/4 cup organic all-purpose flour + 2 Tbsps! (I use Bob's Red Mill; See Notes!)
  • sea salt + black pepper, to taste
  • 3 Tbsps unsalted butter (I use Land O'Lakes)
  • 1 medium red onion, chopped finely (optional)
  • 1 cup organic chicken stock, low-sodium (I use Pacific Foods)
  • 3/4 cup Almond milk (I use So Delicious Dairy-Free; You can use your fave plant-based milk!)
  • 2 Tbsps white cooking wine
  • 1 cup organic shredded cheddar cheese (I use Organic Valley)
  • 1/2 cup shredded parmesan cheese

Cheddar Herb Biscuits:

  • 2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 2 Tbsps dried parsley
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 1 cup organic shredded cheddar cheese (I use Organic Valley)
  • 1/2 cup unsalted butter, cold + cubed (I use Land O'Lakes; That's 1 stick!)
  • 1 cup 'Dairy-Free Buttermilk' (Almond milk + 1 Tbsp ACV or Lemon Juice!)
  • 1 large organic egg + 2 tsps Almond milk (For Egg Wash)

Instructions

  • 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 shredded 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 cheeses, until fully melted and creamy. Set aside.

For Cheddar Herb Biscuits:

  • Whisk together the all-purpose flour, baking powder, baking soda and sea salt in a medium bowl. Then add in the herbs + seasonings 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!**

Assembly:

  • 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 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!

Notes

STORAGE: 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.
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.  
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 or ACV, mixing everything well. Set aside for 5-10 minutes for the acids to activate and slightly thickening mixture. If using traditional buttermilk, use 1 cup organic heavy whipping cream + 1 Tbsp lemon juice.
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.