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.
ALSO- Today is National Pie (Pi) Day!! Woooooo! I’ve teamed up with a crew of fellow bloggers who are working together to celebrate national food holidays all year long. It’s like a party each month with an awesome food theme (my favorite kind of party is a food party!) Go check out some of these awesome recipes from the Celebrating Food Bloggers!
11 New Soup Recipes!
My Chicken Pot Pie with Cheddar Biscuit Crust
Sheperds Pie Ashlee Marie
Chocolate Coconut Cream Pie Life Made Simple
Strawberry Chocolate Pie Baking with Blondie
Raspberries and Cream Pie Real Mom Kitchen
Vegan Berry Pie with Sugar Cookie Crust Namely Marly
Lemon Meringue Pie The Baker Upstairs
Pineapple Fluff Pie Yellow Bliss Road
Instant Pot or Crockpot Beef Pot Pie 365 Days of Slow Cooking
German Chocolate Pie Creations by Kara
Meat and Potatoes Pie Foodie with Family
All of my pie recipes:
Some more pie recipes from my favorite bloggers:
Peanut Butter Fudge Pie with a Pretzel Crust The Stay at Home Chef
No Bake Cookie Butter Pie The Recipe Critic
Tomato Pie Mom Loves Baking
Haupie Pie with Macadamia Crust The Fed Up Foodie
Reese’s Peanut Butter Pie Foodtastic Mom
Cherry Pie Smoothie A Mind”full” Mom
Lemon Frozen Yogurt Pie Joy In Every Season
Sloppy Joe Tater Tot Pie Yellow Bliss Road
- 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
- 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
- 4 Tablespoons unsalted butter melted
- 1 Tablespoon garlic salt
- 1 Tablespoon fresh parsley chopped
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.
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.
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.
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.
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.
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.
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.