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Cheddar Bay Biscuit Chicken Pot Pie

Creamy, herb-flecked chicken pot pie filling topped with fluffy cheddar drop biscuits and brushed with garlic parmesan butter. It's a cozy mash-up of two comfort-food classics.

⏱ 60 min4Americanchicken pot piebiscuitscheddarcomfort foodrotisserie chicken

Ingredients

For the filling

  • 2 tablespoonsunsalted butter
  • 2carrots · diced
  • 1/4large yellow onion · diced
  • 2 ribscelery · diced small
  • 2 teaspoonsminced garlic
  • 3 leavessage · finely chopped
  • 4 sprigsthyme · leaves removed and finely chopped
  • 1 pinchrosemary leaves · finely chopped
  • 2 tablespoonsall-purpose flour
  • 1 1/3 to 1 1/2 cupschicken broth
  • 1/3 cuphalf and half · or whole milk or heavy cream
  • 1/2 teaspoonsalt · adjust to taste
  • 1/2 teaspoonblack pepper
  • 1/2 teaspoonsmoked paprika
  • 1/2 teaspoonred pepper flakes
  • 1/2 teaspoonyellow mustard
  • 1 dashturmeric
  • 1 dashnutmeg
  • 8 ouncesrotisserie chicken · shredded (about 1 1/2 cups)
  • 1/3 cupfrozen baby peas

For the cheddar biscuits

  • 1 1/3 cupsall-purpose flour
  • 1/2 tablespoongranulated white sugar
  • 2 teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1 teaspoongarlic powder
  • 1 teaspoondried oregano
  • 1 teaspoondried parsley
  • 1 pinchcayenne powder
  • 1/3 cupcold unsalted butter
  • 2/3 cupbuttermilk
  • 1 cupsharp cheddar · shredded

For the garlic herb butter

  • 1/3 cupunsalted butter · melted
  • 1 tablespoonfresh parsley · finely chopped
  • 1 teaspoonminced garlic · to taste
  • 2 tablespoonsgrated parmesan
  • 1 pinchblack pepper · to taste
  • 1 pinchsalt · to taste

Steps

  1. 1

    Place the butter for the biscuit dough in the freezer so it gets very cold while you make the filling.

  2. 2

    Preheat the oven to 400°F.

  3. 3

    In a medium skillet over medium heat, melt the butter, then add the carrots, onion, and celery. Cook for 7 to 8 minutes, stirring occasionally, until softened with some browning.

  4. 4

    Stir in the garlic, sage, thyme, and rosemary and cook for 1 minute until fragrant.

  5. 5

    Sprinkle the flour over the vegetables, stir to coat, and cook for 1 minute.

  6. 6

    Slowly pour in the chicken broth while whisking to avoid lumps, then pour in the half and half. Simmer for 2 to 3 minutes until the sauce thickens slightly.

  7. 7

    Season with the salt, black pepper, smoked paprika, red pepper flakes, mustard, turmeric, and nutmeg, then taste and adjust.

  8. 8

    Fold in the shredded chicken and peas and simmer for 3 to 4 minutes until heated through, then remove from the heat.

  9. 9

    Divide the filling between two 5.5-inch skillets, or spread it into one large baking dish, and set on a baking sheet.

  10. 10

    In a large bowl, whisk together the flour, sugar, baking powder, salt, garlic powder, oregano, parsley, and cayenne until evenly mixed.

  11. 11

    Using the large holes of a box grater, grate the very cold butter directly into the flour mixture, then toss with a spatula until the butter shreds are coated.

  12. 12

    Pour in the buttermilk and fold with the spatula until mostly combined.

  13. 13

    Sprinkle in the cheddar and fold just until a shaggy dough forms.

  14. 14

    In a small bowl, stir together the melted butter, parsley, garlic, parmesan, black pepper, and salt.

  15. 15

    Using a cookie scoop or ice cream scoop, drop 3 to 4 rounds of dough over the filling in each skillet. If using a large baking dish, scoop on enough rounds to almost cover the top.

  16. 16

    Bake for 20 to 25 minutes, until the biscuits are golden and fully cooked through.

  17. 17

    If needed, switch the oven to broil and broil for 2 to 3 minutes until the tops are deep golden.

  18. 18

    Brush the garlic herb butter all over the hot biscuits, let cool for 5 minutes, then serve.

Creator's notes

The first of several chicken pot pie versions planned for the cold-weather season.

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