This cheddar biscuit chicken pot pie combines a creamy vegetable filling with tender chicken, crowned by homemade cheddar biscuits brushed with garlic butter. It's a complete comfort meal that can be prepared and baked in under an hour.
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Pat chicken breasts dry. In a bowl, toss with 1 tbsp olive oil and seasonings for the chicken (salt, garlic powder, onion powder, smoked paprika, black pepper). Let marinate for at least 1 hour.
Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for about 5-7 minutes per side, until golden brown and cooked through.
Remove chicken from the skillet and set aside. Once cool enough to handle, shred the chicken.
Reduce heat to medium. In the same skillet, melt 4 tbsp of butter. Add diced onion and cook for 1 minute until softened.
Add diced carrots and celery to the skillet and cook for another 2-3 minutes until slightly softened.
Stir in the minced garlic and cook for one more minute until fragrant.
Add the filling seasonings (salt, pepper, garlic powder, thyme, smoked paprika) and stir to combine.
Sprinkle the flour over the vegetables and stir constantly for about 1 minute to cook out the raw flour taste.
Gradually pour in the chicken stock, stirring constantly to avoid lumps. Bring the mixture to a simmer and cook until it thickens.
Reduce the heat to low and stir in the heavy cream. Remove from heat.
Stir in the frozen peas and the shredded chicken until everything is well combined.
To make the biscuits, sift 2 cups of flour into a large bowl. Whisk in the baking powder, baking soda, garlic powder, onion powder, salt, and sugar.
Toss the shredded cheddar cheese into the flour mixture to coat.
In a separate small bowl, combine the buttermilk and 1/2 cup of melted butter.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Preheat your oven to 400°F (200°C). Pour the chicken pot pie filling into a 9-inch pie dish or similar baking dish.
Use an ice cream scoop or large spoon to drop mounds of biscuit dough evenly over the filling.
Prepare the garlic butter topping by mixing 1/4 cup melted butter with dried parsley and garlic powder. Brush this over the biscuit dough.
Bake for 25-30 minutes, or until the filling is bubbly and the biscuits are golden brown and cooked through.
Remove from the oven and brush with any remaining garlic butter. Garnish with freshly grated Parmesan cheese.
Let the pot pie rest for about 10 minutes before serving.
Store covered in the refrigerator up to 3 days. Reheat covered at 350°F for 15–20 minutes until warmed through. Freeze unbaked pot pie up to 3 months; bake from frozen, adding 10–15 minutes.
Yes. Prepare and refrigerate the biscuit dough up to 4 hours before baking. Place cold biscuits directly on the filling and add 2–3 minutes to the bake time.
Yes. Use 3 cups shredded rotisserie chicken and skip the initial cooking step. Add it directly to the filling.
The biscuit tops should be golden brown and a toothpick inserted into the center should come out clean, typically 18–22 minutes.
Yes. Assemble fully, wrap tightly, and freeze up to 3 months. Bake from frozen, adding 10–15 minutes to the total bake time.
Use regular paprika or omit it. The flavor will be slightly milder but still delicious.
