Description
A heartwarming chicken pot pie topped with Cheddar Bay biscuits, perfect for gatherings and family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 2 carrots, chopped
- 2 potatoes, cubed
- 8 oz baby bella or shiitake mushrooms, sliced
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons butter
- 1 cup cheddar cheese, shredded
- 2 teaspoons baking powder
- 2 cups all-purpose flour
- 1 cup milk
Instructions
- Preheat your oven to 375°F (190°C).
- Chop your vegetables into bite-sized pieces, and cube the chicken.
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the onions, carrots, and mushrooms and sauté for about 5-7 minutes.
- Stir in the garlic, then sprinkle some flour to thicken. Cook for another minute, then whisk in chicken broth and heavy cream until smooth. Bring to a gentle simmer and allow it to thicken slightly.
- Toss in the chicken and fresh herbs and let it bubble gently for about 10 minutes.
- For the biscuit topping, mix together baking powder, flour, garlic powder, and salt. Stir in milk, shredded cheddar, and melted butter until just combined.
- Pour the chicken filling into a baking dish, then top with dollops of the biscuit mixture.
- Bake for 25-30 minutes, or until biscuit crust is golden and fluffy.
- Let it rest for a few minutes before serving.
Notes
For a crispy topping, broil for the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pot pie, chicken, comfort food, family meal, Cheddar Bay biscuits