This Cheesy Chicken Pot Pie with Cheddar Chive Biscuits is SO delicious, and a fun twist on traditional chicken pot pie. A classic creamy filling of chicken, carrots, celery, and potatoes is studded with sharp cheddar cheese, and these topped with fluffy, tender biscuits. 

For more chicken pot pie recipes, be sure to check out this Easy Chicken Pot Pie, and this Healthy Phyllo Chicken Pot Pie.

Cheesy Chicken Pot Pie with Cheddar Chive Biscuits

I’ve made chicken pot pie what seems like hundreds of times, and I’ve also made it every way you can think of. I’ve mastered it classically, with a flaky top and bottom crust, with huge chunks of lobster and pearl onions, and lightened up with phyllo dough and low-fat milk, to name a few. But I have to admit, today’s Cheesy Chicken Pot Pie with Cheddar Chive Biscuits is the best version yet. And honestly, the best I’ve tasted, period.

While this version doesn’t stray too far from the classic, I added an extra layer of flavor in the filling with my favorite way to make dishes a little bit more elegant – dry sherry (like in this Creamy Chicken Noodle Soup). It adds this sweet, almost luxurious taste that I can’t get enough of when it’s laced with creamy sauce, veggies and perfectly cooked chicken. Cheddar cheese is something you don’t find in most chicken pot pie fillings, but I just love the sharp cheesy flavor and texture it gives the filling. 

Also, instead of a crispy pie crust for the top layer, I whip up the flakiest, cheesiest, most delicious cheddar chive biscuits, which I nestle right on top of the filling. 

The cheesy, creamy chicken pot pie filling

• Sweat onion, carrot, celery and diced potato in a little bit of butter. Once the veggies are slightly soft, flour is mixed in. From there, add in dry sherry, chicken stock and whole milk.  Bring the mixture to a boil, reduce to a simmer and thicken, then add in the diced chicken.
• Once the filling thickens, add the shredded cheese. 
• Lastly, throw the frozen in, pour into a casserole dish and top with the raw biscuits dough.
• Be sure to season with plenty of salt and pepper! Like any dish, proper seasoning is key! 

How to make the BEST homemade biscuits

• Fold the dough over itself to create flaky layers. This goes against what I used to think about biscuits in that the less you handle it, the better. However, I’ve found that when you continue to fold the dough over itself, the result is tall, layered biscuits that are irresistible!  
• Use cold ingredients! The shortening doesn’t need to be cold, but the butter and buttermilk do. I like to cut my butter in to cubes, separate them and then place them back in the fridge while I measure the dry ingredients and shred the cheese.
• When using your biscuit cutter, go straight down and straight up. If you twist the dough, you may end up with lopsided biscuits.
• Dust the biscuit cutter with plenty of flour to avoid sticking.

Do I have to make homemade biscuits??

This is a tough one for me, I say yet. Just because the biscuits are SO good! But if you are really craving this when you don’t have a lot of time, refrigerated biscuits will also do the trick. 

Can I leave the cheese out? 

Sure! Just make sure the filling thickens up enough still. You can also use low-fat cheddar if you’re worried about fat and calories. But I mean, when you’re indulging, might as well go all the way! 

Substitutions and Tips and Tricks for Recipe Success

• Again, when making the biscuits work with cold ingredients! 
• Try making this with lobster or shrimp for a seafood version! 
• Add any of your favorite veggies – pearl onions, sweet potatoes, butternut squash would all be great additions. 
• You can swap out the whole milk for low-fat milk, it won’t be as creamy, but will still work! 
• For glistening biscuits, brush the tops with egg wash. 
• If you don’t have fresh herbs on top, feel free to leave them off. 
• If the biscuits start to brown a little bit too much, lower the dish to the bottom part of the oven,. 

For more chicken pot pie, check out these posts:

Easy Chicken Pot Pie Soup: The Garlic Diaries
Mini Chicken Pot Pies: Handle the Heat
Chicken Pot Pie Potato Skins: Whole & Heavenly Oven

5 from 10 votes

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Cheesy Chicken Pot Pie with Cheddar Chive Biscuits

When you want fall + comfort, look no further than this Cheesy Chicken Pot Pie with Cheddar Chive Biscuits! Literally the best chicken pot pie recipe EVER.

Course Main Course

Cuisine American

Keyword chicken pot pie, cheesy chicken pot, chicken noodle soup, homemade biscuits, buttermilk biscuits, cheddar biscuits

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 8 people

Calories 700 kcal

Author Nicole

Ingredients

• 3 tbsp unsalted butter
• 1 1/2 cups sliced or chopped baby carrot
• 1 1/2 cups diced onion
• 1 1/2 cups diced red potato
• 1/2 cup diced celery
• 1 tsp salt
• 2 medium chicken breasts, cooked and diced (about 2 cups chicken, see note)
• 1/4 cup all-purpose flour
• 1/2 cup dry sherry
• 1 cup low-sodium chicken stock
• 3/4 cup whole milk
• 1 cup shredded sharp cheddar cheese (I used 2%)
• 1 cup frozen baby peas
• 2 cups all-purpose flour
• 1/4 cup chopped chive
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 Tsp Salt
• 1 cup shredded sharp cheddar cheese (I used 2%)
• 4 tbsp cold butter cut into cubes
• 4 tbsp vegetable shortening
• 1 cup cold buttermilk
• 1 egg + 2 tsp. water

Instructions

1. (READ RECIPE AND NOTES BEFORE PREPARING!) Preheat oven to 400 degrees. Grease a 7x11 baking dish with non-stick spray or butter. 

2. Heat a large skillet to a medium heat. Add 3 tablespoons of butter. When butter melts, add chopped carrot, onion, potato, celery and 1 teaspoon salt. Sweat vegetables until softened, but still have a bite to them, about 8 minutes. 

3. Add flour to vegetables, cook for 1 minute. Add in sherry, chicken stock and milk. Quickly stir the liquid with the vegetables to make sure no lumps form. Once the flour, veggies and liquid are incorporating, bring the mixture up to a boil and then reduce to a simmer. Add chicken, toss and then simmer until thickened, about 3-4 minutes. 

4. Once thickened, turn the heat off and add cheese. Stir until cheese has completely melted. Add frozen peas, toss to coat. Season filling with salt and pepper. For my taste, I added about another 1/4-1/2 tsp salt. Keep in mind, every palate is different, so you may need less or more, taste before doing anything, then adjust! Continue to do so until it's to your liking. 
   

5. Transfer to prepared baking dish and top with biscuits. Brush with egg wash mixture. Bake in the oven for 15-17  minutes or until biscuits are golden brown and cooked through. Garnish with chopped chive. 

6. For the biscuits: I highly recommend making these while the veggies cook, then pop them in the freezer until the filling is complete. Whisk flour, baking powder, baking soda and salt together in a medium bowl. Add in chives and cheese. Stir with a fork to combine. Add in cubed butter and shortening. Use a pastry cutter or fork to cut the fat in to the flour mixture. It shouldn't take long, you want there to be small, pea-sized chunks of fat distributed throughout the flour. 

7. Once the fat is cut in, add half of the buttermilk. Use your fork to gently toss until evenly coated. Add the other half of the buttermilk and continue to stir until incorporated. DO NOT OVER MIX! 

8. Dump dough out on to a lightly floured surface and use a rolling pin to gently form it into a (approximately) 6x8 rectangle. Fold the dough in half over itself and roll into another rectangle the same size. Repeat two more times. On the last once roll, the dough out so it's about 1/4 inch inch tall. Use a 2 1/2-inch biscuit cutter to cut 12 biscuits. If needed, reform scraps of dough to make all 12. Make sure you don't twist the biscuit cutter into the dough, just go straight down forcefully and straight back up. To prevent the cutter from stick, dip in flour before you make each biscuit. Place the biscuits on a small baking sheet and place in the freezer until the filling is complete. 

Recipe Notes

• If using raw chicken to begin with and not leftover or rotisserie chicken, speed up the cooking process by cooking the chicken first. Split each breast in half lengthwise so you have four thinner portions, season with salt and pepper on both sides and sear in a non-stick skillet with a little bit of olive oil. Prep your veggies as it cooks.
• Also, while the vegetables cook, make your biscuits and then pop them in the freezer while you continue to make the filling. Utilizing idle time is the best way to efficiently make recipes! Also, keeping the biscuits in the freezer while everything else finishes up, ensures flaky biscuits!
• The serves four people, easy, and six conservative eaters. If your family has big eaters in it, I'd double the filling, but keep the biscuits the same. 

 

Nutrition Facts

Cheesy Chicken Pot Pie with Cheddar Chive Biscuits

Amount Per Serving

Calories 700

* Percent Daily Values are based on a 2000 calorie diet.