Description
Hearty chicken pot pie with cheddar biscuit topping brings comfort to dinner tables across North America. Creamy filling nestles beneath golden cheese-studded biscuits, promising a satisfying meal that you’ll savor with each delicious bite.
Ingredients
Scale
Main Protein:
- 2 cups shredded cooked chicken
- 2 cups chicken broth
Vegetables and Seasonings:
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups frozen mixed vegetables
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
Dairy and Baking Ingredients:
- 3 tablespoons butter
- 1 1/2 cups milk
- 1/3 cup flour
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 cup melted butter
- 1 1/2 cups shredded cheddar cheese
- 3 tablespoons melted butter for topping
- 1/2 teaspoon garlic powder for topping
- 1 tablespoon fresh parsley for topping
Instructions
- Preheat the oven to 400°F and generously coat a 9×13 inch baking dish with cooking spray to prevent sticking.
- In a large skillet, melt butter and sauté diced onions and minced garlic until they become translucent and fragrant.
- Sprinkle flour over the softened vegetables, stirring constantly to create a roux and cook for 1-2 minutes to eliminate raw flour taste.
- Slowly pour in chicken broth and milk, whisking continuously to prevent lumps and create a smooth, creamy sauce.
- Allow the sauce to simmer and thicken, stirring occasionally until it reaches a consistent, velvety texture.
- Fold in cooked chicken, mixed vegetables, thyme, salt, and pepper, ensuring all ingredients are evenly coated with the sauce.
- Transfer the filling mixture to the prepared baking dish and bake for 15 minutes to develop initial flavors and heat through.
- Meanwhile, prepare the biscuit topping by combining flour, baking powder, salt, and garlic powder in a mixing bowl.
- Cut cold butter into the dry ingredients until the mixture resembles coarse crumbs, then stir in milk and shredded cheddar cheese.
- Remove the partially baked filling from the oven and drop biscuit dough in generous spoonfuls across the surface.
- Return the casserole to the oven and bake for an additional 15-20 minutes until biscuits are golden brown and filling is bubbling.
- Optional: Brush biscuit tops with a mixture of melted butter, minced garlic, and chopped parsley for extra flavor.
- Let the casserole rest for 5 minutes before serving to allow the filling to set and cool slightly.
Notes
- Customize the chicken filling by swapping protein like turkey or plant-based alternatives for different dietary needs.
- Ensure precise sauce thickness by slowly whisking broth and milk to prevent lumps and achieve creamy consistency.
- Enhance biscuit texture by using cold butter and handling dough minimally to maintain flakiness.
- Make ahead friendly: Prepare filling and biscuit mixture separately, then assemble and bake just before serving for maximum freshness.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 500
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 90 mg