Cheddar and Chive Biscuit Pot Pie
A comforting pot pie filled with savory chicken and vegetables, topped with fluffy cheddar and chive biscuits.
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Ingredients
Yields 12 biscuits
- (1 lb) chicken breast, diced
- (1 cup) carrots, diced
- (1 cup) celery, diced
- (1 cup) frozen peas
- (1/2 cups) onion, chopped
- (1/4 cups) all-purpose flour
- (2 cups) chicken broth
- (1 cup) milk
- (1 tsp) garlic powder
- (1 tsp) thyme
- (1/2 tsp) black pepper
- (1/2 tsp) salt
- (1 cup) shredded cheddar cheese
- (1/4 cups) fresh chives, chopped
- (1 1/2 cups) all-purpose flour
- (1 tbsp) baking powder
- (1/2 tsp) salt
- (1/4 cups) cold butter, cubed
- (3/4 cups) milk
Instructions
- 1
Preheat the oven to 400°F (200 °C).
- 2
In a large skillet, cook the diced chicken over medium heat until no longer pink, about 5-7 minutes. Remove and set aside.
- 3
In the same skillet, add 1/2 cup onion, 1 cup carrots, and 1 cup celery. Sauté until softened, about 5 minutes.
- 4
Stir in 1/4 cup flour, garlic powder, thyme, black pepper, and salt. Cook for 1 minute, stirring constantly.
- 5
Gradually add 2 cups chicken broth and 1 cup milk, stirring until the mixture thickens, about 3-5 minutes.
- 6
Stir in the cooked chicken and 1 cup frozen peas. Remove from heat and set aside.
- 7
In a mixing bowl, combine 1 1/2 cups flour, baking powder, and 1/2 tsp salt. Cut in 1/4 cup cold butter until the mixture resembles coarse crumbs.
- 8
Stir in 1 cup shredded cheddar cheese and 1/4 cup chopped chives. Gradually add 3/4 cup milk, mixing until just combined.
- 9
Pour the chicken mixture into a 9x13 inch baking dish. Drop spoonfuls of the biscuit dough over the top.
- 10
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the filling is bubbly.
- 11
Let cool for a few minutes before serving.
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