Chicken Pot Pie with Cheddar Biscuit Crust

March 14, 2017

Chicken Pot Pie with Cheddar Biscuit Crust is the best way to punch up a classic family meal. Part traditional pot pie, and part golden cheesy biscuit, this is comfort food like you’ve never had it before. Bonus: this whole meal is a one pot wonder! It goes from stove to grill or oven in the same cast iron skillet.

My pot pie starts with chicken thighs, because we are building flavor and that is the most delicious piece of the chicken. After the chicken gets a nice golden brown, we layer in the veggies, build a little roux, then pour in our stock to make a silky smooth gravy, and add in some peas. This is the perfectly classic base for any good pot pie. Then comes the twist!


Instead of going old school and cutting together a pie crust, I like to switch things up and throw on a layer of cheesy, garlicky biscuits. They stay mega tender on the bottom from nestling up on the chicken filling and get golden and crispy all along the top. Each bite eats like a meal. Stick to your ribs kinda comfort food. My kids request this Chicken Pot Pie with Cheddar Biscuit Crust almost weekly.

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4 from 2 votes
Smoked Chicken Pot Pie Recipe
Chicken Pot Pie with Cheddar Biscuit Crust
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
Course: Main Dish
Cuisine: Comfort Food
Servings: 8 people
Ingredients
  • 1 Tablespoon olive oil
  • 1 pound boneless skinless chicken thighs
  • 1 cup carrots chopped
  • 1 cup celery stalks chopped
  • 1 medium yellow onion minced
  • 3 cloves garlic minced
  • 4 Tablespoons butter
  • 4 Tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 cup frozen peas thawed
  • 2 Tablespoons fresh parsley chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
Cheddar Biscuit Crust
  • 1 3/4 cups all-purpose flour
  • 1 Tablespoon plus 2 teaspoons baking powder
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 3 Tablespoons shortening
  • 4 Tablespoons cold unsalted butter cut into 1/4 inch pieces
  • 1 1/2 cups sharp cheddar shredded
  • 3/4 cup whole milk
For the garlic butter topping
  • 4 Tablespoons unsalted butter melted
  • 1 Tablespoon garlic salt
  • 1 Tablespoon fresh parsley chopped
Instructions
  1. Preheat a 12 inch cast iron skillet over medium heat. Drizzle the pan with the olive oil and brown the chicken thighs for 4-5 minutes per side, seasoning the thighs with salt and pepper. Remove to a cutting board, chop into bite sized pieces and set aside.
  2. To the hot pan, add the carrots, celery, and onions. Cook for 6 minutes or until the vegetables are softened and the onions are translucent. Stir in the garlic and cook for 1-2 more minutes. Stir in the butter and sprinkle with the flour. Stir until there are no flour lumps and the vegetables are coated with the butter/flour mixture. Pour in the chicken stock while stirring quickly and scraping the bottom of the pan to release and cooked on flavor.
  3. Stir in the cut up chicken thighs, peas, parsley, salt and pepper. Bring to a boil for 1-2 minutes and turn off the burner. Turn on your oven (or preheat your grill for indirect grilling) to 400 degrees F.
  4. Add the flour, baking powder, sugar and salt in a large food processor and pulse several times to combine. Add in the butter and shortening and pulse 4-5 more times, or until the butter is the size of small peas. Add the cheese and pulse once or twice more until just incorporated. Pour in the milk and pulse until the dough just comes together.
  5. Use your hands to grab a 1/4 cup portion of the biscuit dough. Flatten slightly and set gently on top of the chicken gravy mixture, being careful not to submerge the dough. Repeat until the dough is gone and the top of the skillet is covered with biscuit dough. As you near the end of the dough, break it into smaller pieces and fill in all of the small edges and empty spaces.
  6. Transfer the skillet to the preheated oven or grill and bake for 25-30 minutes, or until the tops of the biscuits are golden and the pot pie is bubbling.
  7. While the pie bakes, make the garlic butter. Combine the melted butter, garlic salt, and parsley. Use a basting brush to paint the tops of the golden baked biscuits with the garlic butter mixture and serve the pot pie warm.
    Smoked Chicken Pot Pie Recipe

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3 thoughts on “Chicken Pot Pie with Cheddar Biscuit Crust

  1. This recipe came out really good, but for some reason was overly salty. I had already cut back on the amount of garlic salt in the butter topping to half. Next round, I’ll use 1 tsp of salt in the mixture and no salt in the garlic topping (garlic powder only). Hopefully that will reduce the overpowering salt flavor.

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