Cheddar Bay Biscuit Chicken Pot Pie How To Make It
Tired of boring pot pie? This Cheddar Bay Biscuit Chicken Pot Pie packs flavor, comfort, and cheesy biscuit magic. Learn how to make it!
Ingredients
- 2 lbs boneless skinless chicken thighs (juicy and flavorful)
- 2 cups mixed vegetables carrots, peas, celery for classic comfort
- 1 large onion diced (adds aromatic foundation)
- 3 cloves garlic minced (for depth of flavor)
- ¼ cup all-purpose flour creates silky gravy
- 2 cups chicken broth rich, homemade preferred
- ½ cup heavy cream luxurious creaminess
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ⅓ cup cold butter cubed
- 1 cup sharp cheddar cheese shredded
- ¾ cup buttermilk
- 2 tbsp fresh chives chopped
Instructions
- ✅ Step 1: Prepare the Chicken Base (15 minutes)● Preheat your oven to 425°F and lightly grease your 9×13 baking dish with butter● Pat chicken thighs completely dry and season generously with salt, pepper, thyme, and rosemary● Heat olive oil in your large skillet over medium-high heat until shimmering● Sear chicken pieces for 3-4 minutes per side until deep golden brown with crispy edges● Remove chicken to a cutting board, let cool for 5 minutes, then dice into uniform bite-sized pieces✅ Step 2: Build the Aromatic Vegetable Foundation (10 minutes)● Add the diced onions to the same skillet with the conserved chicken drippings and cook for about three minutes, or until they are aromatic and translucent.● Cook for a further 30 seconds after adding the minced garlic, stirring frequently to avoid burning.● Add the mixed veggies (celery, peas, and carrots) and simmer for two to three minutes, or until they are just beginning to soften.● To get rid of the taste of raw flour, evenly sprinkle the flour over the veggies and mix continuously for a full minute.✅ Step 3: Create the Rich, Creamy Sauce (8 minutes)● To avoid lumps, stir in chicken broth gradually, starting with tiny amounts.● Add heavy cream in a steady stream while whisking continuously● Bring mixture to a gentle simmer and cook for 2-3 minutes until slightly thickened● Return diced chicken to the skillet and fold gently to combine● Season with additional salt, pepper, and herbs to taste, then transfer entire mixture to your prepared baking dish✅ Step 4: Make the Signature Cheddar Bay Biscuit Topping (12 minutes)● Mix the flour, baking powder, salt, onion powder, and garlic powder in a large basin until they are all equally distributed.● Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs with some pea-sized pieces remaining● Add the fresh chives and the shredded sharp cheddar cheese, dividing them evenly.● Make a well in the middle, then immediately pour in cool buttermilk.● Using a fork, gently stir until ingredients just come together—dough should look shaggy, not smooth✅ Step 5: Assemble and Bake to Golden Perfection (25 minutes)● Using a large spoon, drop generous portions of biscuit dough evenly across the hot chicken mixture surface● Leave small gaps between drops—complete coverage isn’t necessary and allows steam to escape properly● Put the biscuits in a preheated oven set to 425°F and bake them for 20 to 25 minutes, or until they are deeply golden-brown.● In the meantime, make garlic butter by combining dried parsley, minced garlic, and melted butter.✅ Step 6: Final Touches for Restaurant-Quality Results (5 minutes)● Remove from oven and immediately brush hot biscuit tops with prepared garlic butter mixture● Allow the Cheddar Bay Biscuit Chicken Pot Pie to rest for 5 minutes before serving—this crucial step lets the filling thicken to perfect consistency● Garnish with fresh chopped chives and serve family-style for maximum impact
Notes
☑️ Per Serving (Serves 8)
- Calories: 485
- Protein: 28g
- Carbohydrates: 32g
- Fat: 26g
- Fiber: 3g
- Sodium: 890mg
- Calcium: 180mg (from cheese and buttermilk)