Description
Warm up your evenings with this delightful Cheddar Biscuit Topped Harvest Chicken Pot Pie. This comforting dish features tender chicken, a medley of hearty vegetables, and aromatic herbs enveloped in a creamy filling. All of this is topped with fluffy cheddar biscuits that add a rich flavor and texture. Perfect for family dinners or cozy gatherings, this one-dish meal not only satisfies the palate but also warms the heart. With its easy preparation and delectable leftover potential, it’s sure to become a cherished favorite.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 heaping cup butternut squash, diced
- 2 cups white button mushrooms, sliced
- 1 clove garlic, minced
- 6 fresh sage leaves, chopped
- ½ tablespoon fresh thyme leaves
- 5 tablespoons butter
- ⅓ cup all-purpose flour
- 1¾ cups chicken stock
- ½ cup milk
- 1 cup frozen peas
- 1 pound cooked chicken, chopped
- Salt and pepper, to taste
- 2 cups all-purpose flour
- 6 tablespoons unsalted cold butter, cut into small pieces
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ tablespoon sugar
- 1¼ cups buttermilk
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C).
- In a large sauté pan, heat olive oil over medium-high heat. Sauté diced onion for 3–4 minutes until softened.
- Add butternut squash and mushrooms; cook for 8–10 minutes until tender. Stir in garlic and cook for an additional minute.
- Mix in chopped herbs, butter, and flour to create a roux; cook for 1–2 minutes.
- Gradually whisk in chicken stock and milk until thickened. Stir in cooked chicken and peas; remove from heat.
- Prepare biscuit dough by mixing flour, baking powder, baking soda, salt, sugar, cold butter, and buttermilk until just combined. Fold in cheese.
- Pour pot pie filling into a greased baking dish and drop biscuit dough over the top.
- Bake uncovered for about 20 minutes or until biscuits are golden brown.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the pot pie (approximately 260g)
- Calories: 440
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 75mg