There’s nothing more comforting than a warm skillet of Chicken Pot Pie fresh out the oven, especially when it’s topped with golden, buttery Cheddar Bay biscuits. This recipe takes the classic creamy filling you love and elevates it with layers of flavor, from tender chicken and vegetables simmered in a rich sauce to flaky, cheesy biscuits brushed with garlic herb butter. It’s cozy, hearty, and the kind of dish that brings everyone to the table. It’s perfect for Sunday dinner or a chilly fall evening.
Chicken Pot Pie Topped with Cheddar Bay Biscuits
Ingredients
Chicken
- 4½ cups water
- 1½ tsp Better Than Bouillon
- 1.35 lbs chicken thighs boneless skinless
- Salt to taste
- Garlic powder to taste
- Poultry seasoning to taste
Chicken & Filling
- Shredded chicken from above
- 3½ tbsp unsalted butter
- ⅓ cup celery thinly sliced
- ⅓ cup carrots thinly sliced
- ⅓ cup yellow onion small diced
- 2 garlic cloves minced
- 3½ tbsp all-purpose flour
- ¾ tsp onion powder
- ⅜ tsp celery seed about ¼ + a pinch
- ¾ tsp garlic powder
- ¾ tsp pink salt
- ¼ tsp black pepper
- 1½ tsp rosemary chopped
- 1½ tsp thyme chopped
- ⅓ cup heavy cream
- 2 cups chicken stock
- ¾ cup diced potatoes
- ¾ cup frozen peas
- Optional for adjusting flavor: salt dried oregano, onion powder, garlic powder, smoked paprika
Cheddar Bay Biscuits (8 biscuits)
- 1 cups all purpose flour
- 1/2 tbsp baking powder
- 1 tsp sugar
- 1 tsp garlic powder
- 1/4 tsp salt
- 4 tbsp frozen butter grated
- 1/2 cup buttermilk
- 1/2 cup & 2 tbsp shredded cheddar cheese
Garlic Herb Butter
- 3 tbsp butter melted
- ½ tsp garlic powder
- 1 tsp parsley fresh or dried
- Pinch of salt
Instructions
Boil the Chicken
- In a medium pot, add 4½ cups water, 1½ teaspoons Better Than Bouillon, and season with salt, garlic powder, and poultry seasoning to taste.
- Add 1.35 pounds of chicken thighs and bring to a boil.
- Reduce the heat and simmer for 20–25 minutes, or until the chicken is tender and fully cooked.
- Remove, shred the chicken, and set aside. (You can reserve a bit of the broth for extra flavor in the filling.)
Make the Filling
- In a large pot, melt 3½ tablespoons unsalted butter over medium heat.
- Add the celery, carrots, and onions. Sauté for 3–4 minutes until softened.
- Add the minced garlic, thyme, and rosemary. Sauté for 2 minutes, stirring until fragrant.
- Sprinkle in the flour and stir constantly for about 1 minute to create a roux. Let the flour cook out for two minuted
- Pour in the chicken stock and heavy cream, stirring until smooth.
- Add the shredded chicken, diced potatoes, and season with onion powder, garlic powder, celery seed, pink salt, and black pepper.
- Simmer for 40 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.
- Stir in the frozen peas and adjust the seasoning with additional salt, oregano, onion powder, garlic powder, or smoked paprika, if needed.
- Remove from heat.
- Assemble
- Pour the prepared filling into a 10-inch cast iron skillet or any oven-safe baking dish.
- Set aside while you prepare the biscuit topping.
Cheddar Bay Biscuit Topping
- In a large bowl, whisk together the flour, baking powder, sugar, garlic powder, and salt.
- Grate in the frozen butter, then cut it into the flour mixture using a fork or pastry cutter until crumbly.
- Add the shredded cheddar cheese, toss to coat, then pour in the buttermilk. Mix gently until just combined ,do not over-mix.
- Drop eight spoonfuls of biscuit dough evenly over the chicken filling.
- Bake
- Bake in a preheated 400°F oven for 22–26 minutes, or until the biscuits are golden brown and the filling is bubbling around the edges.
- Remove from the oven and brush with garlic herb butter.
- Let rest for 10 minutes before serving to allow the filling to set.
Garlic Herb Butter
- In a small bowl, melt 3 tablespoons butter.
- Stir in garlic powder, parsley, and a pinch of salt.
- Brush the butter mixture over the biscuits immediately after baking for a rich, flavorful finish.
