This cheddar bay biscuit chicken pot pie has creamy pot pie filling topped with a buttery cheddar biscuit layer that bakes up golden and fluffy. Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
This is a smart recipe for real life. You can use chicken breasts or thighs, you can prep parts ahead, and it feeds a family without needing sides.
INGREDIENTS FOR THE BISCUITS
– All-purpose flour
– Baking powder
– Ssugar
– Cheddar cheese
– Buttermilk
– Butter
– Garlic powder
– Old Bay seasoning
– Salt
Toss the chicken with seasonings. Heat oil and butter in a skillet over medium-high heat. Sear chicken 4 to 5 minutes per side until golden and fully cooked.
STEP 1: SEASON AND COOK THE CHICKEN
STEP 2: COOK THE VEGETABLES
In the same skillet, melt 2 tablespoons butter. Add onion, shallot, carrots, and celery. Cook 5 to 7 minutes. Add minced garlic and cook about 30 seconds.
STEP 3: MAKE THE CREAMY FILLING
Sprinkle flour over the veggies and stir well. Cook 1 minute.Slowly whisk in broth and cream. Stir in shredded chicken, peas, and seasonings.
STEP 4: MAKE THE CHEDDAR BAY BISCUIT TOPPING
In a bowl, combine dry ingredients. Add butter and mix until crumbly. Fold in cheddar and buttermilk and mix until dough forms.
STEP 5: TOP AND BAKE
Preheat oven to 400°F.
Spoon biscuit dough evenly over the hot filling. Bake uncovered 20 to 25 minutes, until biscuits are golden and the filling is bubbling.
STEP 6: GARLIC BUTTER FINISH
Mix melted butter with garlic powder and parsley. Brush over hot biscuits right after baking. Serve warm.
PRO TIPS
- Rest the chicken before shredding to keep it juicy
- Use cold butter and buttermilk for fluffy biscuits
- Use shredded rotisserie chicken for an easy shortcut
Want the full measurements, step-by-step instructions, and more tips? Click "learn more" or swipe up for the recipe.