Cheddar Bay Biscuit Chicken Pot Pie
Creamy chicken pot pie filled with tender vegetables and topped with fluffy homemade cheddar bay biscuits, finished with a buttery garlic brush. Cozy, comforting, and perfect for family-style dinners.
Equipment
- 10-inch cast iron skillet or oven-safe pan
- Medium saucepan or deep skillet
- Large mixing bowl
- Small mixing bowl
- Pastry cutter or fork
- Wooden spoon or silicone spatula
- Ice cream scoop or large spoon
Ingredients
Chicken Pot Pie Filling
- 3 cups cooked shredded chicken
- 4 tablespoons unsalted butter
- ½ yellow onion diced
- 1 medium carrot peeled and diced
- 2 garlic cloves minced
- ⅓ cup all-purpose flour
- 1½ cups chicken stock
- ⅓ cup heavy cream
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 1 cup frozen peas
Cheddar Bay Biscuit Topping
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon dried parsley
- ½ teaspoon paprika
- ¾ cup unsalted butter cold and cubed
- 1 cup shredded sharp cheddar cheese
- ½ cup milk
- 1 large egg
Garlic Butter Finish
- 3 tablespoons unsalted butter melted
- 1 teaspoon garlic powder
Instructions
Prepare the Filling
- Preheat the oven to 375°F (190°C) and set a rack in the center of the oven.
- In a medium saucepan over medium heat, melt the butter until fully melted.
- Add the diced onion and carrot and cook for 4–5 minutes, stirring occasionally, until softened.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute to coat everything evenly.
- Slowly pour in the chicken stock while whisking to prevent lumps, then cook for 2–3 minutes until the mixture thickens.
- Stir in the heavy cream, salt, black pepper, and thyme, and allow the mixture to gently simmer for 1–2 minutes until creamy.
- Add the shredded chicken and frozen peas and stir until fully combined.
- Remove the filling from the heat and transfer it into a 10-inch cast iron skillet, spreading it into an even layer.
Make the Biscuit Dough
- In a large mixing bowl, whisk together the flour, baking powder, garlic powder, salt, dried parsley, and paprika.
- Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse crumbs.
- Stir in the shredded cheddar cheese until evenly distributed.
- In a small bowl, whisk together the milk and egg until fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir just until the dough comes together. Do not overmix.
Assemble and Bake
- Using an ice cream scoop or large spoon, scoop the biscuit dough evenly over the filling, leaving small gaps between scoops.
- Place the skillet in the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
Finishing Touches
- While the pot pie bakes, stir together the melted butter and garlic powder.
- Immediately after removing the skillet from the oven, brush the garlic butter generously over the hot biscuits.
- Allow the pot pie to cool for 5 minutes before serving.
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