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Chicken Pot Pie Topped with Cheddar Bay Biscuits

Print Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Main Course
Servings 4

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.
Keyword chicken pot pie