Cheddar Biscuit Chicken Pot Pie
This recipe combines a creamy chicken pot pie filling with homemade cheddar biscuits baked right on top. The smell of cheddar biscuits baking always brings back memories of cozy dinners shared together.
Equipment
- Oven
- Pan
- Baking dish
Ingredients
Pot Pie Filling
- 2 cups cooked chicken, diced
- 1 cup carrots, diced
- 1 cup peas
- 1/2 cup onion, chopped
- 2 tbsp butter
- 2 tbsp flour
- 1.5 cups chicken broth
- 1/2 cup milk
- to taste Salt and pepper
Cheddar Biscuits
- 2 cups flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup shredded cheddar cheese
- 3/4 cup milk
- 4 tbsp cold butter cut into pieces
Instructions
- Preheat your oven to 375°F (190°C).
- Melt the 2 tablespoons of butter in a pan over medium heat. Add the onion, carrots, and peas. Cook until the vegetables soften slightly.
- Stir in the 2 tablespoons of flour. Cook for one minute. Gradually whisk in the chicken broth and milk until the mixture thickens into a sauce.
- Stir in the diced cooked chicken. Season the filling mixture with salt and pepper to your taste. Transfer the filling to a baking dish.
- Prepare the biscuits: In a separate bowl, mix the 2 cups of flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the shredded cheddar. Add the 3/4 cup of milk and mix just until a soft dough forms. Drop spoonfuls of the dough over the chicken filling.
- Bake for 30 to 35 minutes, or until the biscuits are golden brown and cooked through.
Notes
This recipe makes a hearty, cheesy meal perfect for a family dinner. Serve hot directly from the baking dish.
By Grace Williams, Contributor at Recipes by Betty.