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Chicken Pot Pie with Cheddar Biscuit Topping

Updated: Nov 2, 2022


Cheddar Biscuits:

3 cups flour

2 tablespoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 tablespoon sugar

8 tablespoons (1 stick) cold butter

1 cup grated sharp cheddar cheese

black pepper

3/4 cup-1 cup buttermilk

Chicken Pot Pie Filling:

1.5 lb chicken breast, cut into 1/2" pieces

2 tablespoons butter

1 onion, medium chop

2 garlic cloves, minced

5 carrots, small dice

2 cups small broccoli florets

1/3 cup flour

1 cup wine

3 cups chicken stock

10 oz bag frozen corn

10 oz bag frozen peas

1 tablespoon fresh parsley, roughly chopped

1 tablespoon fresh thyme leaves, roughly chopped

2 cup heavy cream

3 teaspoons kosher salt

freshly ground black pepper


In a large bowl combine the flour, baking powder, baking soda, salt and sugar. Cut the butter into small pieces and distribute over the top of the flour mixture in the bowl. Using you hands or a pastry cutter mix in the butter by tossing it and pinching it into smaller pieces. Continue until there are no longer large chunks of butter. Stir in the black pepper and grated cheddar cheese. Refrigerate for 30 minutes. While the biscuit dough is in the refrigerator continue with the recipe.

Preheat oven to bake at 375 F.

Melt the 2 tablespoons of butter in a large soup pot or dutch oven over medium high heat. Add the chicken to the pot, season with 1 teaspoon kosher salt and a few grindings of fresh pepper and stir to combine, cook for 5-8 minutes or until the chicken is cooked through. Add the onion to the pan, stir to combine and cook for 5-10 minutes or until the onion is translucent. Add the garlic to the pot and cook for 1 minute. Add the carrots and broccoli florets to the pot, stir and cook for 5 minutes. Add the flour to the pan and stir to combine. Cook, stirring often, for 3 minutes. Add the wine, stir and scrape any bits off the bottom of the pot. Cook until the wine is reduced by half. Stir in the chicken stock, the frozen corn and peas, 1 teaspoon of salt and a few grindings of black pepper. Bring to a simmer, stirring often. Add the parsley, thyme and heavy cream, bring back to a simmer. Taste and adjust seasoning with salt and pepper if needed. Place a 9x13 baking dish or other similarly sized baking dish on a parchment lined baking sheet. Pour the filling into the baking dish.

Remove the biscuit dough from the refrigerator and pour in 3/4 cup of buttermilk. Using your hands or a wooden spoon, mix the buttermilk into the dough. If the dough starts to clump in large pieces and holds together when pinched between your fingers you have enough buttermilk. If it still seems dry and doesn't hold together, add the remaining 1/4 cup of buttermilk.

Drop large pieces of the biscuit dough on top of the pie filling so that it is covered, they don't all have to be the same size, but should cover most of the filling with only small gaps remaining. Move the pan to the oven and bake for 35-45 minutes or until the filling is bubbling and the biscuits and golden brown. Remove from the oven, let sit for 5 minutes before serving.

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